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

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

Worldwide Recognition

Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive roster of world cities and kindling hopes that it will highlight Lucknow's sublime food. With this status, it enters a international community of more than four hundred urban centers across over 100 countries dedicated to promoting "creativity as a catalyst of sustainable urban development".

The honor "stands as proof of its centuries-old gastronomic legacy and lively gastronomic culture," as noted by a representative from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 global destinations internationally.

A Metropolis Shaped by Cuisine

The accolade for this time-honored city arrives as no surprise to its residents or passionate food lovers. Many agree with the view that it is "a recognition that was delayed".

With the UNESCO recognition, this adored, bustling, and vibrant city – the administrative center of India's largest state – is finally in the spotlight for what has always characterized its heart: an unparalleled passion for food.

"'The day's menu, the method of preparation' is a continued dialogue from morning until night in many homes," explains a local cultural expert. "And you are truly evaluated by the excellence 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 opulent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were invented, evolved, and elevated to exquisite levels in their royal kitchens.

These imperial kitchens were centers of gastronomic creativity, blending Persian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's most famous kebabs were developed. As the tale is told that the galouti kebab was created to feed an elderly nawab who had lost his teeth. His cooks minced the meat with papaya, kesar, and spices and made it so fine that it needed no chewing.

But arguably the greatest 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 tightly closed with a flour paste.

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 additionally a dream for plant-based eaters.

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

Time-Tested Food Joints

Nearly on many street corners, there are little shops and carts – lesser-known treasures that are immensely popular with the locals.

In the city center 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, presented in earthenware cups, along with fluffy buns covered in hand-churned white butter.

To start the day, one can make their way to a no-frills joint operating in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also presents special seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is precise and demanding. The artisan hand-churns the milk and then leaves it out at night, allowing the dew to give it its unique light consistency.

On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many however note that their children are unwilling to take up the skill.

A well-known culinary expert from Lucknow has noted that the city's immense food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.

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

The global recognition, it is hoped, will inspire more people worldwide to learn these narratives and travel to the city to delight in the gastronomic treasures of Lucknow.