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Tempting kebabs, scented biryani, and airy, cloud-like desserts.

The northern Indian city of Lucknow has forever been a haven for gastronomes, with residents and visitors equally celebrating its exquisite cuisine.

A Global Honor

Recently, Unesco recognised it as a UNESCO Creative City for Gastronomy – including it in a select group of international urban centers and igniting hopes that it will showcase Lucknow's sublime food. With this title, it becomes part of a international community of over 400 urban centers across more than 100 countries focused on promoting "creativity as a catalyst of city development that is sustainable".

The recognition "demonstrates its centuries-old culinary traditions and lively culinary scene," as noted by a representative from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of seventy urban centers around the world.

An Urban Center with a Culinary Soul

The recognition for this historic city comes as no surprise to its locals or avid food lovers. Many agree with the view that it is "a recognition that was delayed".

With the UNESCO accolade, this cherished, chaotic, and eclectic city – the administrative center of India's largest state – is at last in the global gaze for what has perennially defined its soul: an unparalleled passion for food.

"'The day's menu, the method of preparation' is a constant dialogue from morning until going to bed in most homes," states a local cultural expert. "And you are truly evaluated by the quality of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's widely known after its historic opulent Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were conceived, refined, and raised to extraordinary levels in their royal kitchens.

These imperial kitchens were epicenters of gastronomic creativity, blending Iranian and local Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's iconic kebabs were fashioned. As the tale is told that the galouti kebab was invented to feed an ageing nawab who had no longer had his teeth. His cooks processed the meat with papaya, kesar, and spices and made it so fine that it required no chewing.

But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly sealed with a flour paste.

More Than Just Famous Dishes

Besides the famous kebabs and biryani, the cooks also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.

The local traditionally vegetarian community's cuisine doesn't just highlights local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Virtually on every corner, there are tiny kiosks and stalls – lesser-known gems that are extremely popular with the locals.

In the central district of Hazratganj, throngs of people start assembling from 5 am at a renowned tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with pillowy soft buns slathered with freshly churned white butter.

In the morning, one can visit a simple joint operating in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its freshly fried 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 frothy dessert savored in the winter. The technique 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 incredible airy feel.

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 take up the art.

A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy positions it among the best of the Indian street food experience. The true benefit 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 – crafted by multi-generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.

The worldwide honor, it is hoped, will encourage more people around the world to learn these narratives and visit the city to taste the food wonders of Lucknow.