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

The northern Indian city of Lucknow has long been a food lovers' paradise, with locals and visitors equally swearing by its superb cuisine.

Worldwide Recognition

In a recent announcement, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious group of international urban centers and igniting hopes that it will spotlight Lucknow's exceptional food. With this title, it joins a global network of cities cities across over 100 countries committed to promoting "creativity as a catalyst of sustainable urban development".

The accolade "is a testament to its centuries-old food heritage and lively gastronomic culture," as stated by a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of seventy urban centers worldwide.

An Urban Center with a Culinary Soul

The honor for this historic city arrives as little surprise to its locals or dedicated food lovers. Many echo the view that it is "better late than never".

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 always shaped its heart: an unparalleled devotion for food.

"'What's for dinner, the method of preparation' is a continued conversation from waking up until going to bed in many homes," notes a local cultural expert. "And you are truly assessed by the standard of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's widely known after its historic opulent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were created, refined, and raised to extraordinary levels in their opulent kitchens.

These imperial kitchens were hubs of food experimentation, fusing Iranian and local Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's iconic kebabs were developed. Legend has it that the galouti kebab was invented to cater to an ageing nawab who had no longer had his teeth. His cooks processed the meat with papaya, saffron, and spices and made it so fine that it needed no chewing.

But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly closed with a flour paste.

A Diverse Culinary Landscape

Besides 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 rich bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.

The local Baniya community's cuisine doesn't just showcases local ingredients but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Almost on many street corners, there are small establishments and carts – lesser-known treasures that are wildly loved by the locals.

In the city center of Hazratganj, large gatherings start gathering from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with pillowy soft buns covered in hand-churned white butter.

To start the day, one can make their way to a simple joint located in the old city area 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).

Safeguarding a Culinary Heritage

The city also boasts unique treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is scientific and complicated. The cook beats the milk and then sets it out at night, allowing the nighttime moisture to give it its unique light consistency.

On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some but note that their children are unwilling to master the craft.

A well-known culinary expert from Lucknow has often said that the city's rich food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its lesser-known eateries.

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

The global recognition, it is anticipated, will motivate more people around the world to learn these narratives and travel to the city to savour the culinary delights of Lucknow.