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Tempting kebabs, aromatic biryani, and airy, ethereal desserts.

The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with inhabitants and tourists alike celebrating its remarkable cuisine.

Worldwide Recognition

In a recent announcement, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – including it in a select group of world cities and igniting hopes that it will showcase Lucknow's exceptional food. With this designation, it becomes part of a worldwide network of more than four hundred urban centers across more than 100 countries committed to promoting "creativity as a key factor of city development that is sustainable".

The accolade "stands as proof of its profound food heritage and vibrant culinary scene," as noted by a official from Unesco's regional bureau for South Asia.

Lucknow is merely 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 around the world.

A City Defined by Food

The recognition for this historic city is no surprise to its locals or dedicated food lovers. Many agree with the sentiment that it is "better late than never".

With the UNESCO accolade, this adored, bustling, and diverse city – the capital of India's largest state – is finally in the limelight for what has consistently characterized its soul: an profound love for food.

"'The day's menu, the method of preparation' is a continued discussion from morning until night in many homes," explains a local cultural expert. "And you are actually evaluated by the excellence of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were created, perfected, and taken to exquisite levels in their royal kitchens.

These royal kitchens were epicenters of gastronomic creativity, merging Persian and local 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. As the tale is told that the galouti kebab was devised to feed an ageing nawab who had lost his teeth. His chefs processed the meat with papaya, kesar, and spices and made it so soft that it needed no chewing.

But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover tightly sealed with dough.

A Diverse Culinary Landscape

Besides the famous kebabs and biryani, the cooks 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 just about kebabs and biryani – the region is additionally a vegetarian's paradise.

The local traditionally vegetarian community's cuisine not only highlights fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

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

In the heart of the city of Hazratganj, throngs of people start assembling from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with fluffy buns lathered with hand-churned white butter.

To start the day, one can make their way to a unpretentious joint operating in the old city area of Aminabad. Nearly 150 years after it was established, 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 unique seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The process of making it is scientific and demanding. The artisan hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique airy feel.

On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of though note that their children do not want to learn the art.

A celebrity chef from Lucknow has noted that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its under-the-radar eateries.

Every dish in Lucknow tells a story – shaped by generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.

The worldwide honor, it is believed, will motivate more people globally to explore these narratives and travel to the city to savour the gastronomic treasures of Lucknow.