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

The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with residents and travelers alike celebrating its superb cuisine.

Worldwide Recognition

In a recent announcement, Unesco honored it as a Creative City of Gastronomy – adding it to a exclusive group of global cities and igniting hopes that it will showcase Lucknow's sublime food. With this status, it becomes part of a global network of over 400 metropolises across more than 100 countries focused on promoting "artistic expression as a catalyst of sustainable urban development".

The recognition "demonstrates its profound food heritage and dynamic food ecosystem," as stated by a representative from UNESCO's regional bureau for South Asia.

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

A Metropolis Shaped by Cuisine

The accolade for this time-honored city is hardly a shock to its locals or avid food lovers. Many echo the view that it is "better late than never".

With the UNESCO accolade, this cherished, chaotic, and diverse city – the administrative center of India's biggest state – is finally in the limelight for what has perennially characterized its soul: 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 often evaluated by the standard of food that emerges from your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's often referred to after its historic wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, perfected, and elevated to sublime levels in their opulent kitchens.

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

It was in this era that Lucknow's iconic kebabs were developed. As the tale is told that the galouti kebab was created to feed an elderly nawab who had lost his teeth. His chefs processed the meat with raw papaya, kesar, and a blend of spices and made it so silky 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 low, slow heat, with the pot's lid tightly sealed with a flour paste.

Beyond Kebabs and Biryani

In addition to the well-known kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

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

The local traditionally vegetarian community's cuisine not only highlights fresh harvests but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Almost on every corner, there are small establishments and kiosks – hidden treasures that are wildly popular with the locals.

In the city center of Hazratganj, large gatherings start gathering from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with pillowy soft buns slathered with freshly churned white butter.

For breakfast, one can head to a simple joint situated in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also boasts remarkable seasonal delights, such as makkhan malai, a airy dessert available in the winter. The process of making it is precise and involved. The cook beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible frothy texture.

On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Many though note that their children do not want to master the skill.

A celebrity chef from Lucknow has noted that the city's profound food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.

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

The international acclaim, it is hoped, will inspire more people globally to learn these stories and visit the city to taste the food wonders of Lucknow.