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Tempting kebabs, aromatic biryani, and airy, ethereal desserts.

The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with inhabitants and visitors alike praising its remarkable cuisine.

Worldwide Recognition

In a recent announcement, Unesco honored it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive roster of world cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this status, it joins a worldwide network of more than four hundred cities across more than 100 countries committed to promoting "artistic expression as a driver of sustainable urban development".

The accolade "demonstrates its profound gastronomic legacy and dynamic gastronomic culture," according to a spokesperson from Unesco's regional bureau for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of 70 cities worldwide.

An Urban Center with a Culinary Soul

The accolade for this venerable city arrives as no surprise to its residents or dedicated food lovers. Many agree with the opinion that it is "an honor long overdue".

With the UNESCO recognition, this cherished, lively, and vibrant city – the administrative center of India's biggest state – is at last in the global gaze for what has perennially characterized its heart: an profound devotion for food.

"'What will be cooked, how will it be cooked' is a continued dialogue from waking up until going to bed in most homes," explains a local cultural expert. "And you are truly assessed by the quality of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's often referred to after its historic opulent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were invented, evolved, and taken to sublime levels in their imperial kitchens.

These kitchens of the nobility were epicenters of gastronomic creativity, blending Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's renowned kebabs were fashioned. As the tale is told that the galouti kebab was devised to feed an ageing nawab who had no longer had his teeth. His chefs ground the meat with papaya, kesar, and a blend of spices and made it so fine that it required no chewing.

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

Beyond Kebabs and Biryani

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

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

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

Hidden Gems and Legacy Eateries

Virtually on many street corners, there are small establishments and carts – lesser-known treasures that are extremely loved by the locals.

In the city center of Hazratganj, large gatherings start milling around from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, presented in clay glasses, along with incredibly soft buns slathered with freshly churned white butter.

To start the day, one can head to a unpretentious joint situated in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also boasts special treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is precise and demanding. The artisan hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its unique airy feel.

On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of but say that their children are reluctant to learn the craft.

A well-known culinary expert from Lucknow has noted that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its lesser-known eateries.

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

The international acclaim, it is believed, will encourage more people around the world to discover these tales and travel to the city to taste the food wonders of Lucknow.