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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 food lovers' paradise, with locals and travelers equally celebrating its superb cuisine.

An International Accolade

Recently, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a select roster of international urban centers and igniting hopes that it will spotlight Lucknow's exceptional food. With this status, it enters a international community of more than four hundred cities across over 100 countries committed to promoting "creativity as a key factor of city development that is sustainable".

The accolade "is a testament to its centuries-old gastronomic legacy and dynamic culinary scene," as noted by a spokesperson from UNESCO's regional bureau for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of 70 global destinations worldwide.

A Metropolis Shaped by Cuisine

The honor for this venerable city comes as little surprise to its residents or avid food lovers. Many echo the sentiment that it is "better late than never".

With the UNESCO accolade, this adored, chaotic, and eclectic city – the administrative center of India's biggest state – is finally in the spotlight for what has perennially shaped its heart: an profound devotion for food.

"'The day's menu, how should it be prepared' is a continued discussion from waking up until going to bed in most homes," explains a local cultural expert. "And you are actually evaluated by the quality of food that is produced in your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were invented, refined, and raised to exquisite levels in their imperial kitchens.

These royal kitchens were hubs of culinary innovations, blending Persian 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 galouti kebab was devised to feed an ageing nawab who had lost his teeth. His chefs processed the meat with papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.

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

A Diverse Culinary Landscape

Apart from the famous kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (rich 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 haven for vegetarians.

The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Almost on many street corners, there are small establishments and kiosks – lesser-known gems that are immensely loved by the locals.

In the central district of Hazratganj, large gatherings start gathering from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in earthenware cups, along with pillowy soft buns lathered with hand-churned white butter.

To start the day, one can visit a unpretentious joint operating in the historic quarter 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).

Preserving Tradition for the Future

The city also boasts special seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is precise and demanding. The vendor hand-churns the milk and then sets it out at night, allowing the dew to give it its incredible light consistency.

On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of though note that their younger generation do not want to take up the craft.

A renowned chef from Lucknow has frequently stated that the city's profound food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.

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

The international acclaim, it is hoped, will motivate more people around the world to discover these tales and experience the city to delight in the gastronomic treasures of Lucknow.