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

The northern Indian city of Lucknow has consistently been a dream destination for epicures, with inhabitants and travelers equally praising its superb cuisine.

An International Accolade

Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – including it in a select group of world cities and sparking hopes that it will showcase Lucknow's exceptional food. With this designation, it joins a worldwide network of cities metropolises across more than 100 countries committed to promoting "creativity as a driver of development that sustains urban life".

The recognition "demonstrates its centuries-old food heritage and vibrant culinary scene," as stated by a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this coveted list of seventy urban centers worldwide.

An Urban Center with a Culinary Soul

The honor for this historic city arrives as no surprise to its inhabitants or dedicated food lovers. Many echo the opinion that it is "better late than never".

With the UNESCO designation, this adored, lively, and diverse city – the administrative center of India's biggest state – is at last in the global gaze for what has always defined its soul: an profound passion for food.

"'What will be cooked, the method of preparation' is a constant conversation from waking up until night in many homes," explains a local cultural expert. "And you are often assessed by the excellence of food that emerges from your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's widely known after its historic affluent Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were conceived, evolved, and raised to exquisite levels in their opulent kitchens.

These royal kitchens were centers of food experimentation, merging Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's iconic kebabs were fashioned. Legend has it that the mutton galouti was devised to feed an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with raw papaya, saffron, and spices and made it so soft that it needed no chewing.

But arguably the biggest 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 securely closed with a flour paste.

More Than Just Famous Dishes

Apart from the well-known kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.

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

Iconic Stalls and Historic Shops

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

In the heart of the city of Hazratganj, large gatherings start milling around from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with pillowy soft buns lathered with hand-churned white butter.

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

Safeguarding a Culinary Heritage

The city also boasts unique treats of the season, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is scientific and complicated. The vendor whisks the milk and then sets it out at night, allowing the dew to give it its incredible frothy texture.

On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of but note that their children are unwilling to learn the art.

A celebrity chef from Lucknow has noted that the city's rich food legacy puts it right on top of the Indian street food experience. The real value 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 has a narrative – influenced by generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.

The global recognition, it is anticipated, will inspire more people globally to explore these stories and travel to the city to taste the food wonders of Lucknow.