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Delectable kebabs, aromatic biryani, and whipped, cloud-like desserts.

The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with residents and tourists alike swearing by its superb cuisine.

Worldwide Recognition

Recently, Unesco designated it as a City of Gastronomy within its Creative Cities Network – placing it on a select list of international urban centers and sparking hopes that it will spotlight Lucknow's exceptional food. With this title, it enters a worldwide network of more than four hundred urban centers across more than 100 countries committed to promoting "innovation as a key factor of city development that is sustainable".

The recognition "is a testament to its deep-rooted culinary traditions and dynamic culinary scene," as noted by a official from UNESCO's Regional Office for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of 70 cities worldwide.

An Urban Center with a Culinary Soul

The honor for this time-honored city arrives as no surprise to its inhabitants or avid food lovers. Many agree with the opinion that it is "a recognition that was delayed".

With the UNESCO accolade, this adored, lively, and eclectic city – the administrative center of India's biggest state – is finally in the global gaze for what has consistently characterized its soul: an immense devotion for food.

"'What's for dinner, the method of preparation' is a constant conversation from waking up until night in most homes," explains a local cultural expert. "And you are truly evaluated by the quality of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, perfected, and elevated to sublime levels in their imperial kitchens.

These imperial kitchens were hubs of gastronomic creativity, fusing Iranian and native Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's renowned kebabs were created. As the tale is told that the mutton galouti was devised to feed an elderly nawab who had lost his teeth. His chefs ground the meat with raw papaya, saffron, and a blend of spices and made it so fine that it required no chewing.

But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover securely sealed with dough.

More Than Just Famous Dishes

In addition to the obvious kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.

The local traditionally vegetarian community's cuisine not only celebrates seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Virtually on many street corners, there are tiny kiosks and stalls – lesser-known treasures that are extremely favored by the locals.

In the heart of the city of Hazratganj, huge crowds start assembling from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with incredibly soft buns covered in freshly churned white butter.

To start the day, one can make their way to a no-frills joint situated in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also presents remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The process of making it is precise and involved. The cook whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible frothy texture.

On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of however note that their younger generation are unwilling to master the skill.

A celebrity chef from Lucknow has noted that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its lesser-known eateries.

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

The international acclaim, it is hoped, will inspire more people globally to learn these tales and visit the city to delight in the gastronomic treasures of Lucknow.