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

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

Worldwide Recognition

Last month, Unesco honored it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious roster of world cities and igniting hopes that it will highlight Lucknow's sublime food. With this designation, it joins a worldwide network of more than four hundred metropolises across over 100 countries dedicated to promoting "creativity as a key factor of development that sustains urban life".

The recognition "stands as proof of its deep-rooted food heritage and lively gastronomic culture," as stated by a representative from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of seventy urban centers worldwide.

A Metropolis Shaped by Cuisine

The honor for this historic city comes as hardly a shock to its locals or dedicated food lovers. Many share the sentiment that it is "a recognition that was delayed".

With the UNESCO designation, this beloved, bustling, and vibrant city – the capital of India's largest state – is finally in the limelight for what has perennially characterized its soul: an immense passion for food.

"'What's for dinner, how will it be cooked' is a constant conversation from morning until going to bed in many homes," states a local cultural expert. "And you are actually evaluated by the standard of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's often referred to after its historic opulent Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were invented, refined, and taken to exquisite levels in their opulent kitchens.

These imperial kitchens were hubs 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 most famous kebabs were fashioned. The story goes that the galouti kebab was invented to cater to an elderly nawab who had lost his teeth. His chefs ground the meat with raw papaya, saffron, and spices and made it so soft 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 gentle, leisurely heat, with the pot's lid tightly closed with dough.

A Diverse Culinary Landscape

Apart from the obvious kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is also a vegetarian's paradise.

The local Baniya community's cuisine not only celebrates seasonal produce but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Virtually on every corner, there are small establishments and carts – lesser-known gems that are extremely favored by the locals.

In the central district of Hazratganj, throngs of people start milling around from early morning at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with fluffy buns lathered with freshly churned white butter.

For breakfast, one can head to a simple joint situated in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also boasts special seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is intricate and complicated. The cook hand-churns the milk and then exposes it at night, allowing the dew to give it its unique airy feel.

On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Some though express concern that their younger generation are unwilling to learn the art.

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

Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.

The worldwide honor, it is believed, will inspire more people globally to discover these tales and visit the city to taste the food wonders of Lucknow.