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

The northern Indian city of Lucknow has long been a dream destination for epicures, with inhabitants and travelers equally celebrating its superb cuisine.

An International Accolade

In a recent announcement, Unesco honored it as a UNESCO Creative City for Gastronomy – placing it on a prestigious list of international urban centers and kindling hopes that it will spotlight Lucknow's peerless food. With this status, it enters a global network of cities cities across more than 100 countries dedicated to promoting "innovation as a driver of sustainable urban development".

The recognition "is a testament to its centuries-old culinary traditions and dynamic culinary scene," as stated by a representative from Unesco's Regional Office for South Asia.

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

A City Defined by Food

The accolade for this time-honored city comes as little surprise to its inhabitants or avid food lovers. Many echo the view that it is "a recognition that was delayed".

With the UNESCO recognition, this adored, lively, and eclectic city – the administrative center of India's largest state – is at last in the limelight for what has always characterized its heart: an profound passion for food.

"'What's for dinner, how should it be prepared' is a continued dialogue from morning until night in many homes," states a local cultural expert. "And you are truly evaluated by the excellence of food that is produced in your kitchen."

An Imperial Food Tradition

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

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

It was in this era that Lucknow's most famous kebabs were created. As the tale is told that the mutton galouti was created to feed an ageing nawab who had no longer had his teeth. His chefs minced the meat with raw papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.

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

More Than Just Famous Dishes

Apart from the famous kebabs and biryani, the cooks also created a vast array of dishes that included kormas (creamy 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 vegetarian's paradise.

The local traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Time-Tested Food Joints

Virtually on many street corners, there are little shops and kiosks – hidden gems that are wildly popular with the locals.

In the central district of Hazratganj, large gatherings start milling around from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, served in earthenware cups, along with incredibly soft buns slathered with hand-churned white butter.

For breakfast, one can head to a no-frills joint situated in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also boasts unique seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is precise and complicated. The artisan beats the milk and then leaves it out at night, allowing the dew to give it its amazing frothy texture.

On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many though note that their children are unwilling to take up the craft.

A renowned chef from Lucknow has frequently stated that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its lesser-known eateries.

Every dish in Lucknow comes with a history – influenced by family-run food businesses, from modest street carts to lively restaurants, and guarded family recipes.

The international acclaim, it is believed, will motivate more people around the world to learn these stories and visit the city to savour the culinary delights of Lucknow.