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

The northern Indian city of Lucknow has forever been a dream destination for epicures, with inhabitants and visitors alike praising its remarkable cuisine.

Worldwide Recognition

In a recent announcement, Unesco recognised it as a Creative City of Gastronomy – adding it to a prestigious list of world cities and igniting hopes that it will showcase Lucknow's exceptional food. With this title, it enters a global network of over 400 metropolises across more than 100 countries dedicated to promoting "innovation as a key factor of sustainable urban development".

The honor "stands as proof of its deep-rooted gastronomic legacy and lively culinary scene," according to a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of seventy urban centers internationally.

An Urban Center with a Culinary Soul

The recognition for this historic city arrives as hardly a shock to its inhabitants or avid food lovers. Many share the opinion that it is "better late than never".

With the UNESCO accolade, this beloved, lively, and vibrant city – the administrative center of India's largest state – is finally in the spotlight for what has consistently defined its soul: an immense devotion for food.

"'What's for dinner, the method of preparation' is a constant dialogue from waking up until going to bed in most homes," explains a local cultural expert. "And you are truly evaluated by the quality of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were invented, refined, and elevated to extraordinary levels in their royal kitchens.

These royal kitchens were epicenters of culinary innovations, blending Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's iconic kebabs were fashioned. As the tale is told that the mutton galouti was invented to feed an ageing nawab who had lost his teeth. His cooks ground the meat with raw papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.

But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid securely closed with a flour paste.

More Than Just Famous Dishes

Besides the well-known kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.

The local traditionally vegetarian community's cuisine doesn't just highlights local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Virtually on many street corners, there are little shops and kiosks – lesser-known delights that are immensely favored by the locals.

In the central district of Hazratganj, huge crowds start gathering from 5 am at a famous tea stall to get a steaming cup of milky masala chai, presented in kulhads, along with incredibly soft buns slathered with hand-churned white butter.

In the morning, one can make their way to a unpretentious joint located in the old city area of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its freshly fried 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 found in the winter. The process of making it is intricate and demanding. The vendor hand-churns the milk and then exposes it at night, allowing the dew to give it its incredible frothy texture.

On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Many however note that their younger generation do not want to learn the art.

A well-known culinary expert from Lucknow has noted that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its lesser-known eateries.

Every dish in Lucknow tells a story – influenced by generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.

The international acclaim, it is anticipated, will motivate more people globally to discover these narratives and visit the city to savour the culinary delights of Lucknow.