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Tempting kebabs, aromatic biryani, and airy, cloud-like desserts.

The historic city in northern India of Lucknow has long been a dream destination for epicures, with residents and travelers equally celebrating its remarkable cuisine.

An International Accolade

In a recent announcement, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive group of world cities and kindling hopes that it will spotlight Lucknow's peerless food. With this title, it joins a global network of more than four hundred metropolises across over 100 countries dedicated to promoting "innovation as a key factor of city development that is sustainable".

The accolade "is a testament to its centuries-old culinary traditions and dynamic gastronomic culture," as noted by a official from UNESCO's Regional Office for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 global destinations worldwide.

An Urban Center with a Culinary Soul

The recognition for this historic city is no surprise to its inhabitants or passionate food lovers. Many echo the opinion that it is "better late than never".

With the UNESCO designation, this cherished, lively, and eclectic city – the capital of India's largest state – is finally in the limelight for what has perennially characterized its soul: an profound devotion for food.

"'What will be cooked, how should it be prepared' is a continued discussion from waking up until night in most homes," states a local cultural expert. "And you are truly judged by the quality of food that emerges from your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were invented, refined, and elevated to sublime levels in their royal kitchens.

These imperial kitchens were hubs of gastronomic creativity, fusing Iranian and native Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's iconic kebabs were developed. The story goes that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His cooks minced the meat with raw papaya, saffron, and a blend of spices and made it so fine 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 cooked on a gentle, slow heat, with the pot's lid securely closed with a flour paste.

Beyond Kebabs and Biryani

In addition to the well-known 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 decadent bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians.

The local Baniya community's cuisine not only showcases local ingredients but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Almost on every corner, there are tiny kiosks and carts – little-known gems that are extremely loved by the locals.

In the central district of Hazratganj, huge crowds start milling around from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, presented in clay glasses, along with fluffy buns covered in hand-churned white butter.

To start the day, one can make their way to a unpretentious joint situated in the historic quarter 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).

Ensuring Legacy Continues

The city also offers unique treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is intricate and complicated. The vendor whisks the milk and then exposes it at night, allowing the dew to give it its amazing airy feel.

On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some though note that their younger generation are reluctant to learn the craft.

A renowned chef from Lucknow has often said 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, it is believed, will materialize only if Lucknow can now generate interest about its hidden eateries.

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

The international acclaim, it is believed, will encourage more people worldwide to learn these narratives and visit the city to taste the food wonders of Lucknow.