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Mouth-watering kebabs, fragrant biryani, and whipped, cloud-like desserts.

The northern Indian city of Lucknow has forever been a food lovers' paradise, with residents and visitors equally celebrating its superb cuisine.

Worldwide Recognition

Recently, Unesco recognised it as a UNESCO Creative City for Gastronomy – adding it to a select list of world cities and igniting hopes that it will highlight Lucknow's sublime food. With this designation, it joins a international community of cities cities across more than 100 countries committed to promoting "innovation as a driver of city development that is sustainable".

The accolade "stands as proof of its deep-rooted gastronomic legacy and lively food ecosystem," according to a representative from Unesco's regional bureau for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 cities worldwide.

A City Defined by Food

The honor for this time-honored city arrives as hardly a shock to its inhabitants or dedicated food lovers. Many share the sentiment that it is "better late than never".

With the UNESCO accolade, this adored, chaotic, and eclectic city – the capital of India's biggest state – is at last in the spotlight for what has always defined its soul: an profound love for food.

"'The day's menu, how will it be cooked' is a constant discussion from waking up until going to bed in most homes," explains a local cultural expert. "And you are actually judged by the excellence of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's widely known after its historic opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, evolved, and elevated to sublime levels in their opulent kitchens.

These kitchens of the nobility were centers of food experimentation, fusing Iranian and indigenous Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's renowned kebabs were created. Legend has it that the mutton galouti was devised to feed an ageing nawab who had no longer had his teeth. His culinary artists minced the meat with raw papaya, kesar, and a blend of spices and made it so silky that it required no chewing.

But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid tightly sealed with dough.

More Than Just Famous Dishes

In addition to the obvious kebabs and biryani, the cooks also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.

The local Baniya community's cuisine doesn't just showcases fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Almost on countless corners, there are small establishments and carts – little-known treasures that are immensely favored by the locals.

In the heart of the city of Hazratganj, large gatherings start assembling from 5 am at a famous tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with incredibly soft buns slathered with hand-churned white butter.

In the morning, one can head to a simple joint situated in the old city area of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers special treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is precise and complicated. The vendor whisks the milk and then exposes it at night, allowing the dew to give it its amazing frothy texture.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of though express concern that their younger generation do not want to learn the art.

A celebrity chef from Lucknow has noted that the city's immense food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its lesser-known eateries.

Every dish in Lucknow tells a story – shaped by family-run food businesses, from humble street carts to bustling restaurants, and closely held family recipes.

The worldwide honor, it is believed, will motivate more people around the world to learn these tales and experience the city to savour the food wonders of Lucknow.