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

The historic city in northern India of Lucknow has long been a haven for gastronomes, with residents and travelers equally celebrating its exquisite cuisine.

A Global Honor

Last month, UNESCO designated it as a Creative City of Gastronomy – including it in a prestigious list of world cities and sparking hopes that it will showcase Lucknow's peerless food. With this designation, it enters a global network of more than four hundred cities across over 100 countries committed to promoting "creativity as a key factor of city development that is sustainable".

The accolade "stands as proof of its profound gastronomic legacy and lively culinary scene," according to a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of seventy urban centers around the world.

A Metropolis Shaped by Cuisine

The accolade for this historic city arrives as little surprise to its locals or dedicated food lovers. Many echo the opinion that it is "better late than never".

With the UNESCO recognition, this beloved, lively, and eclectic city – the administrative center of India's most populous state – is now in the limelight for what has consistently characterized its essence: an unparalleled devotion for food.

"'What's for dinner, how will it be cooked' is a ongoing discussion from morning until going to bed in many homes," explains a local cultural expert. "And you are truly assessed by the standard of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's often referred to after its historic affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were created, perfected, and raised to sublime levels in their opulent kitchens.

These royal kitchens were centers of culinary innovations, fusing Persian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's renowned kebabs were created. The story goes that the galouti kebab was invented to cater to an ageing nawab who had no longer had his teeth. His chefs minced the meat with papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.

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

Beyond Kebabs and Biryani

Apart from the well-known kebabs and biryani, the cooks also developed a collection of dishes that included kormas (rich 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 Baniya community's cuisine not only celebrates fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Virtually on many street corners, there are little shops and carts – lesser-known treasures that are extremely popular with 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 piping hot cup of milky masala chai, offered in clay glasses, along with pillowy soft buns lathered with freshly churned white butter.

For breakfast, one can make their way to a unpretentious joint located in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also boasts remarkable seasonal delights, such as makkhan malai, a airy dessert available in the winter. The technique of making it is intricate and involved. The artisan whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible frothy texture.

On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of though note that their children are unwilling to take up the art.

A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its hidden eateries.

Every dish in Lucknow tells a story – crafted by generational food businesses, from humble street carts to bustling restaurants, and secret family recipes.

The worldwide honor, it is anticipated, will encourage more people globally to discover these tales and experience the city to savour the food wonders of Lucknow.