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

The northern Indian city of Lucknow has consistently been a haven for gastronomes, with inhabitants and travelers alike swearing by its superb cuisine.

A Global Honor

In a recent announcement, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a select group of world cities and kindling hopes that it will highlight Lucknow's sublime food. With this designation, it enters a global network of over 400 cities across more than 100 countries focused on promoting "innovation as a key factor of development that sustains urban life".

The accolade "is a testament to its profound gastronomic legacy and vibrant culinary scene," as noted by a official from UNESCO's regional bureau for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 global destinations worldwide.

An Urban Center with a Culinary Soul

The honor for this historic city arrives as little surprise to its locals or passionate food lovers. Many share the sentiment that it is "a recognition that was delayed".

With the UNESCO recognition, this cherished, bustling, and diverse city – the administrative center of India's biggest state – is at last in the spotlight for what has perennially characterized its essence: an immense devotion for food.

"'The day's menu, how should it be prepared' is a ongoing conversation from morning until going to bed in most homes," explains a local cultural expert. "And you are actually assessed by the quality of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were invented, refined, and taken to exquisite levels in their imperial kitchens.

These kitchens of the nobility were centers of gastronomic creativity, fusing Iranian and native Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's most famous kebabs were developed. Legend has it that the mutton galouti was created to feed an ageing nawab who had lost his teeth. His cooks ground the meat with papaya, kesar, and spices and made it so fine that it needed no chewing.

But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover securely closed with dough.

Beyond Kebabs and Biryani

In addition to the famous kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (creamy 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 traditionally vegetarian community's cuisine doesn't just showcases local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Nearly on countless corners, there are tiny kiosks and stalls – lesser-known treasures that are wildly loved by the locals.

In the heart of the city of Hazratganj, throngs of people start assembling from early morning at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with incredibly soft buns slathered with hand-churned white butter.

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

Preserving Tradition for the Future

The city also offers unique treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is intricate and involved. The artisan beats the milk and then leaves it out at night, allowing the dew to give it its amazing airy feel.

On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of though note that their younger generation are reluctant to take up the art.

A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy places it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its hidden eateries.

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

The international acclaim, it is hoped, will motivate more people worldwide to discover these narratives and experience the city to savour the culinary delights of Lucknow.