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

The northern Indian city of Lucknow has consistently been a haven for gastronomes, with locals and travelers equally praising its remarkable cuisine.

A Global Honor

In a recent announcement, UNESCO recognised it as a UNESCO Creative City for Gastronomy – adding it to a prestigious roster of world cities and igniting hopes that it will spotlight Lucknow's sublime food. With this designation, it enters a worldwide network of more than four hundred urban centers across more than 100 countries dedicated to promoting "artistic expression as a catalyst of sustainable urban development".

The honor "demonstrates its centuries-old culinary traditions and dynamic culinary scene," according to a representative from Unesco's regional bureau for South Asia.

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

An Urban Center with a Culinary Soul

The recognition for this venerable city arrives as hardly a shock to its locals or passionate food lovers. Many echo the sentiment that it is "a recognition that was delayed".

With the UNESCO designation, this adored, bustling, and vibrant city – the capital of India's most populous state – is finally in the spotlight for what has perennially shaped its soul: an unparalleled passion for food.

"'What will be cooked, the method of preparation' is a continued dialogue from morning until night in many homes," notes a local cultural expert. "And you are truly evaluated by the standard of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were conceived, evolved, and taken to extraordinary levels in their opulent kitchens.

These kitchens of the nobility were hubs of culinary innovations, blending Iranian and indigenous Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's most famous kebabs were developed. The story goes that the galouti kebab was devised to feed an elderly nawab who had no longer had his teeth. His cooks minced the meat with papaya, kesar, and spices and made it so soft that it needed no chewing.

But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover tightly sealed with a flour paste.

Beyond Kebabs and Biryani

Apart from the famous kebabs and biryani, the cooks also built up 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 just about kebabs and biryani – the region is additionally a vegetarian's paradise.

The local Baniya community's cuisine doesn't just highlights local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

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

In the city center of Hazratganj, throngs of people start gathering from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with fluffy buns slathered with hand-churned white butter.

In the morning, one can make their way to a no-frills joint operating in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also offers remarkable treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is scientific and involved. The vendor hand-churns the milk and then leaves it out at night, allowing the dew to give it its amazing light consistency.

On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of though say that their younger generation are reluctant to learn the skill.

A celebrity chef from Lucknow has often said that the city's profound food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its lesser-known eateries.

Every dish in Lucknow has a narrative – crafted by generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.

The international acclaim, it is believed, will motivate more people globally to explore these narratives and visit the city to delight in the culinary delights of Lucknow.