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

The historic city in northern India of Lucknow has forever been a dream destination for epicures, with inhabitants and travelers alike celebrating its exquisite cuisine.

An International Accolade

In a recent announcement, Unesco honored it as a UNESCO Creative City for Gastronomy – placing it on a exclusive roster of international urban centers and kindling hopes that it will highlight Lucknow's peerless food. With this status, it joins a global network of more than four hundred metropolises across over 100 countries committed to promoting "artistic expression as a key factor of development that sustains urban life".

The recognition "is a testament to its centuries-old gastronomic legacy and vibrant culinary scene," as noted by a representative from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of seventy urban centers internationally.

An Urban Center with a Culinary Soul

The recognition for this venerable city is hardly a shock to its inhabitants or dedicated food lovers. Many share the opinion that it is "an honor long overdue".

With the UNESCO accolade, this cherished, lively, and vibrant city – the administrative center of India's biggest state – is now in the global gaze for what has consistently characterized its soul: an profound passion for food.

"'What will be cooked, how will it be cooked' is a ongoing conversation from waking up until night in many homes," notes a local cultural expert. "And you are actually assessed by the standard of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were invented, refined, and raised to sublime levels in their opulent kitchens.

These kitchens of the nobility were hubs of food experimentation, merging Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's iconic kebabs were created. As the tale is told that the mutton galouti was devised to cater to an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, kesar, and a blend of spices and made it so silky that it required no chewing.

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

A Diverse Culinary Landscape

Besides the obvious kebabs and biryani, the culinary masters also built up a collection 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 additionally a dream for plant-based eaters.

The local Baniya community's cuisine doesn't just celebrates seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Nearly on countless corners, there are small establishments and carts – little-known treasures that are immensely loved by the locals.

In the city center of Hazratganj, large gatherings start assembling from 5 am at a renowned tea stall to get a steaming cup of milky masala chai, offered in clay glasses, along with incredibly soft buns slathered with hand-churned white butter.

For breakfast, one can make their way to a unpretentious joint located in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also presents special treats of the season, such as makkhan malai, a airy dessert found in the winter. The process of making it is intricate and involved. The cook beats the milk and then sets it out at night, allowing the dew to give it its incredible frothy texture.

On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of though say that their children are unwilling to master the craft.

A well-known culinary expert from Lucknow has often said that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its hidden eateries.

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

The worldwide honor, it is anticipated, will motivate more people globally to explore these narratives and experience the city to savour the culinary delights of Lucknow.