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

The historic city in northern India of Lucknow has forever been a haven for gastronomes, with inhabitants and travelers equally swearing by its exquisite cuisine.

Worldwide Recognition

Last month, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious list of international urban centers and sparking hopes that it will spotlight Lucknow's exceptional food. With this title, it joins a worldwide network of cities metropolises across over 100 countries dedicated to promoting "artistic expression as a catalyst of sustainable urban development".

The recognition "demonstrates its deep-rooted culinary traditions and vibrant culinary scene," as noted by a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of seventy urban centers around the world.

A City Defined by Food

The recognition for this time-honored city comes as little surprise to its inhabitants or avid food lovers. Many echo the sentiment that it is "an honor long overdue".

With the UNESCO accolade, this beloved, lively, and vibrant city – the capital of India's most populous state – is now in the global gaze for what has perennially defined its essence: an unparalleled devotion for food.

"'What will be cooked, how will it be cooked' is a ongoing dialogue from waking up until night in many 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 popularly called after its 18th and 19th-century opulent Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were created, refined, and taken to extraordinary levels in their royal kitchens.

These royal kitchens were hubs of gastronomic creativity, 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. Legend has it that the mutton galouti was devised to cater to an elderly 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 arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover tightly closed with a flour paste.

More Than Just Famous Dishes

In addition to the obvious kebabs and biryani, the cooks also created a collection 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 doesn't just highlights fresh harvests but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Almost on countless corners, there are tiny kiosks and carts – lesser-known gems that are wildly loved by the locals.

In the city center of Hazratganj, huge crowds start milling around from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, served in earthenware cups, along with fluffy buns lathered with freshly churned white butter.

In the morning, one can visit a unpretentious joint situated in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also presents unique seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The method of making it is scientific and involved. The vendor beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible airy feel.

On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many but say that their younger generation are reluctant to learn the art.

A celebrity chef from Lucknow has often said that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.

Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.

The international acclaim, it is hoped, will motivate more people globally to explore these narratives and visit the city to taste the gastronomic treasures of Lucknow.