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

The northern Indian city of Lucknow has long been a food lovers' paradise, with locals and travelers alike praising its remarkable cuisine.

Worldwide Recognition

Recently, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – adding it to a select list of global cities and kindling hopes that it will spotlight Lucknow's sublime food. With this title, it enters a international community of cities urban centers across more than 100 countries dedicated to promoting "artistic expression as a catalyst of development that sustains urban life".

The accolade "demonstrates its centuries-old food heritage and vibrant gastronomic culture," according to a representative from UNESCO's Regional Office for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of seventy urban centers internationally.

An Urban Center with a Culinary Soul

The recognition for this venerable city arrives as little surprise to its residents or passionate food lovers. Many share the view that it is "a recognition that was delayed".

With the UNESCO designation, this adored, chaotic, and diverse city – the administrative center of India's most populous state – is now in the global gaze for what has always shaped its heart: an unparalleled love for food.

"'What's for dinner, how should it be prepared' is a ongoing discussion from morning until going to bed in many homes," states a local cultural expert. "And you are truly evaluated by the quality of food that comes out of your kitchen."

An Imperial Food Tradition

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

These kitchens of the nobility were epicenters of gastronomic creativity, blending Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's iconic kebabs were developed. The story goes that the mutton galouti was devised to cater to an elderly nawab who had no longer had his teeth. His cooks ground the meat with papaya, kesar, and a blend of spices and made it so fine that it required 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 low, slow heat, with the container's cover tightly sealed with dough.

Beyond Kebabs and Biryani

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

However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.

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

Iconic Stalls and Historic Shops

Nearly on every corner, there are little shops and stalls – lesser-known gems that are immensely favored by the locals.

In the heart of the city of Hazratganj, large gatherings start assembling from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with pillowy soft buns covered in hand-churned white butter.

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

Ensuring Legacy Continues

The city also boasts special seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is scientific and involved. The cook hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its unique light consistency.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some though say that their younger generation are reluctant to take up the craft.

A celebrity 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 be realized only if Lucknow can now build recognition about its hidden eateries.

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

The global recognition, it is anticipated, will encourage more people globally to learn these tales and experience the city to taste the culinary delights of Lucknow.