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Tempting kebabs, aromatic biryani, and fluffy, cloud-like desserts.

The historic city in northern India of Lucknow has long been a dream destination for epicures, with locals and visitors alike praising its exquisite cuisine.

Worldwide Recognition

Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – placing it on a select roster of world cities and kindling hopes that it will highlight Lucknow's peerless food. With this designation, it becomes part of a international community of cities cities across more than 100 countries dedicated to promoting "artistic expression as a key factor of development that sustains urban life".

The honor "demonstrates its profound food heritage and vibrant 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 picked in 2019 – to find a place in this highly sought-after list of seventy urban centers worldwide.

An Urban Center with a Culinary Soul

The accolade for this historic city is hardly a shock to its residents or dedicated food lovers. Many echo the sentiment that it is "an honor long overdue".

With the UNESCO designation, this adored, chaotic, and diverse city – the capital of India's largest state – is finally in the global gaze for what has consistently defined its essence: an immense passion for food.

"'The day's menu, how should it be prepared' is a continued dialogue from morning until going to bed in many homes," explains a local cultural expert. "And you are truly evaluated by the excellence of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's often referred to after its historic wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were created, evolved, and elevated to exquisite levels in their royal kitchens.

These kitchens of the nobility were centers of food experimentation, blending Persian and indigenous Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's iconic kebabs were fashioned. The story goes that the mutton galouti was created to feed an ageing nawab who had no longer had his teeth. His chefs ground the meat with raw papaya, kesar, and spices and made it so fine that it required no chewing.

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

A Diverse Culinary Landscape

In addition to the obvious kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.

The local traditionally vegetarian community's cuisine not only showcases fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Almost on many street corners, there are tiny kiosks and carts – lesser-known treasures that are extremely loved by the locals.

In the city center of Hazratganj, huge crowds start milling around from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, served in earthenware cups, along with incredibly 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. Almost 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also boasts remarkable treats of the season, such as makkhan malai, a airy dessert found in the winter. The method of making it is precise and involved. The cook hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible airy feel.

On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of however note that their children are reluctant to take up the skill.

A well-known culinary expert 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, it is believed, will materialize only if Lucknow can now create awareness about its hidden eateries.

Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from humble street carts to busy restaurants, and secret family recipes.

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