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Tempting kebabs, fragrant biryani, and fluffy, ethereal desserts.

The historic city in northern India of Lucknow has forever been a dream destination for epicures, with inhabitants and travelers equally celebrating its exquisite cuisine.

Worldwide Recognition

In a recent announcement, UNESCO honored it as a Creative City of Gastronomy – including it in a prestigious list of international urban centers and kindling hopes that it will highlight Lucknow's exceptional food. With this designation, it joins a international community of more than four hundred urban centers across more than 100 countries dedicated to promoting "innovation as a catalyst of sustainable urban development".

The accolade "is a testament to its centuries-old culinary traditions and lively food ecosystem," as noted by a spokesperson from Unesco's regional bureau for South Asia.

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

A City Defined by Food

The recognition for this historic city comes as no surprise to its inhabitants or avid food lovers. Many echo the opinion that it is "an honor long overdue".

With the UNESCO recognition, this cherished, chaotic, and vibrant city – the administrative center of India's largest state – is finally in the global gaze for what has consistently shaped its essence: an profound devotion for food.

"'What will be cooked, how should it be prepared' is a ongoing conversation from waking up until going to bed in many homes," states a local cultural expert. "And you are actually assessed by the excellence of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's widely known after its historic opulent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were created, evolved, and elevated to sublime levels in their royal kitchens.

These royal kitchens were epicenters of culinary innovations, blending Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's most famous kebabs were fashioned. The story goes that the galouti kebab was created to feed an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, saffron, and spices and made it so fine that it required no chewing.

But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover tightly closed with a flour paste.

A Diverse Culinary Landscape

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

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

The local Baniya community's cuisine not only highlights local ingredients but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Time-Tested Food Joints

Virtually on countless corners, there are tiny kiosks and stalls – hidden gems that are immensely loved by the locals.

In the central district of Hazratganj, large gatherings start milling around from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with fluffy buns lathered with freshly churned white butter.

In the morning, one can make their way to a no-frills joint situated in the old city area of Aminabad. Almost 150 years after it was founded, the place is still much sought-after 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 available in the winter. The method of making it is intricate and involved. The vendor whisks the milk and then sets it out at night, allowing the dew to give it its unique light consistency.

On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many however say that their younger generation are reluctant to learn the skill.

A well-known culinary expert from Lucknow has often said that the city's immense food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its under-the-radar eateries.

Every dish in Lucknow has a narrative – influenced by family-run food businesses, from humble street carts to bustling restaurants, and guarded family recipes.

The worldwide honor, it is anticipated, will inspire more people globally to learn these narratives and travel to the city to savour the food wonders of Lucknow.