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

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

An International Accolade

In a recent announcement, UNESCO designated it as a Creative City of Gastronomy – placing it on a select list of world cities and kindling hopes that it will highlight Lucknow's peerless food. With this status, it joins a global network of cities metropolises across over 100 countries committed to promoting "creativity as a driver of sustainable urban development".

The accolade "is a testament to its centuries-old culinary traditions and dynamic culinary scene," as stated by a representative from Unesco's Regional Office for South Asia.

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

A City Defined by Food

The recognition for this venerable city arrives as little surprise to its locals or passionate food lovers. Many echo the sentiment that it is "an honor long overdue".

With the UNESCO accolade, this beloved, chaotic, and eclectic city – the administrative center of India's largest state – is finally in the limelight for what has perennially defined its heart: an unparalleled passion for food.

"'The day's menu, how should it be prepared' is a continued dialogue from waking up until going to bed in most homes," notes a local cultural expert. "And you are truly assessed by the excellence of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's widely known after its historic affluent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were created, refined, and taken to exquisite levels in their imperial kitchens.

These imperial kitchens were epicenters of food experimentation, merging Persian and native Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's renowned kebabs were developed. The story goes that the galouti kebab was invented to feed an elderly nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, saffron, and a blend of spices and made it so soft that it required no chewing.

But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly closed with dough.

Beyond Kebabs and Biryani

In addition to the famous kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (creamy 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 Baniya community's cuisine doesn't just highlights seasonal produce but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Nearly on countless corners, there are small establishments and kiosks – hidden gems that are extremely favored by the locals.

In the city center of Hazratganj, huge crowds start assembling from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with incredibly soft buns slathered with hand-churned white butter.

For breakfast, one can make their way to a unpretentious joint situated in the old city area of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also offers unique seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is intricate and complicated. The cook hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its unique frothy texture.

On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some though say that their younger generation are reluctant to learn the skill.

A celebrity chef from Lucknow has noted that the city's immense food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its lesser-known eateries.

Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.

The global recognition, it is anticipated, will inspire more people globally to learn these tales and experience the city to taste the food wonders of Lucknow.