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Tempting kebabs, scented biryani, and whipped, ethereal desserts.

The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with locals and travelers equally celebrating its superb cuisine.

Worldwide Recognition

Last month, Unesco recognised it as a Creative City of Gastronomy – including it in a prestigious group of world cities and kindling hopes that it will showcase Lucknow's peerless food. With this status, it becomes part of a international community of more than four hundred metropolises across more than 100 countries dedicated to promoting "artistic expression as a key factor of sustainable urban development".

The accolade "is a testament to its profound gastronomic legacy and dynamic gastronomic culture," according to a official from UNESCO's Regional Office for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 global destinations worldwide.

An Urban Center with a Culinary Soul

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

With the UNESCO recognition, this beloved, bustling, and vibrant city – the administrative center of India's most populous state – is finally in the limelight for what has always shaped its soul: an unparalleled passion for food.

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

An Imperial Food Tradition

The Nawabi City – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were conceived, refined, and elevated to extraordinary levels in their royal kitchens.

These imperial kitchens were hubs of gastronomic creativity, merging Persian and native Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's iconic kebabs were created. The story goes that the galouti kebab was devised to cater to an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, kesar, and spices and made it so fine that it needed no chewing.

But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover tightly sealed with a flour paste.

A Diverse Culinary Landscape

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

However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.

The local Baniya community's cuisine doesn't just showcases local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Virtually on many street corners, there are small establishments and carts – hidden delights that are immensely favored by the locals.

In the city center of Hazratganj, large gatherings start assembling from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, served in earthenware cups, along with pillowy soft buns covered in freshly churned white butter.

To start the day, one can head to a no-frills 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).

Ensuring Legacy Continues

The city also presents unique seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The method of making it is intricate and complicated. The cook hand-churns the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.

On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many but express concern 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 places it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its lesser-known eateries.

Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.

The worldwide honor, it is hoped, will motivate more people around the world to explore these stories and experience the city to delight in the culinary delights of Lucknow.