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Tempting kebabs, fragrant biryani, and whipped, cloud-like desserts.

The historic city in northern India of Lucknow has long been a dream destination for epicures, with locals and tourists equally swearing by its exquisite cuisine.

Worldwide Recognition

In a recent announcement, Unesco designated it as a UNESCO Creative City for Gastronomy – adding it to a exclusive list of international urban centers and kindling hopes that it will highlight Lucknow's sublime food. With this designation, it enters a worldwide network of over 400 metropolises across over 100 countries focused on promoting "creativity as a driver of city development that is sustainable".

The accolade "demonstrates its profound gastronomic legacy and vibrant gastronomic culture," as stated by a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of seventy urban centers internationally.

An Urban Center with a Culinary Soul

The accolade for this historic city arrives as no surprise to its locals or avid food lovers. Many share the opinion that it is "better late than never".

With the UNESCO designation, this adored, bustling, and diverse city – the capital of India's largest state – is finally in the global gaze for what has perennially shaped its essence: an profound love for food.

"'The day's menu, how should it be prepared' is a constant dialogue from morning until going to bed in many homes," states a local cultural expert. "And you are truly judged by the quality of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, refined, and taken to extraordinary levels in their royal kitchens.

These imperial kitchens were hubs of food experimentation, blending Persian and local Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's iconic kebabs were developed. As the tale is told that the galouti kebab was devised to cater to an elderly nawab who had lost his teeth. His chefs minced the meat with papaya, kesar, and a blend of spices and made it so soft that it required no chewing.

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

A Diverse Culinary Landscape

Besides the obvious kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.

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

Iconic Stalls and Historic Shops

Almost on many street corners, there are tiny kiosks and stalls – little-known delights that are wildly favored by the locals.

In the heart of the city of Hazratganj, large gatherings start milling around from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with incredibly soft buns lathered with hand-churned white butter.

To start the day, one can visit a simple joint located in the old city area of Aminabad. Nearly 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 unique treats of the season, such as makkhan malai, a airy dessert savored in the winter. The process of making it is intricate and complicated. The cook beats the milk and then exposes it at night, allowing the dew to give it its amazing light consistency.

On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some but note that their younger generation do not want to master the skill.

A renowned chef from Lucknow has often said that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.

Every dish in Lucknow tells a story – shaped by family-run food businesses, from modest street carts to busy restaurants, and secret family recipes.

The worldwide honor, it is hoped, will motivate more people around the world to discover these narratives and travel to the city to savour the culinary delights of Lucknow.