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

The northern Indian city of Lucknow has forever been a dream destination for epicures, with residents and tourists equally celebrating its remarkable cuisine.

Worldwide Recognition

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – placing it on a prestigious roster of global cities and igniting hopes that it will showcase Lucknow's peerless food. With this status, it becomes part of a global network of more than four hundred metropolises across more than 100 countries committed to promoting "creativity as a key factor of development that sustains urban life".

The recognition "stands as proof of its centuries-old gastronomic legacy and vibrant gastronomic culture," as stated by a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of seventy urban centers around the world.

A City Defined by Food

The honor for this time-honored city is hardly a shock to its inhabitants or passionate food lovers. Many agree with the opinion that it is "an honor long overdue".

With the UNESCO designation, this beloved, chaotic, and diverse city – the administrative center of India's biggest state – is at last in the global gaze for what has always characterized its soul: an unparalleled passion for food.

"'What's for dinner, how should it be prepared' is a ongoing dialogue from morning until night in most homes," explains a local cultural expert. "And you are truly evaluated by the standard of food that emerges from your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, evolved, and taken to sublime levels in their royal kitchens.

These royal kitchens were centers of culinary innovations, fusing Persian and local Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's renowned kebabs were created. As the tale is told that the galouti kebab was created to feed an elderly nawab who had lost his teeth. His chefs ground the meat with papaya, kesar, and spices and made it so silky that it required no chewing.

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

Beyond Kebabs and Biryani

Besides the well-known kebabs and biryani, the cooks also built up 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 additionally a haven for vegetarians.

The local Baniya community's cuisine not only showcases seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Virtually on many street corners, there are small establishments and stalls – lesser-known treasures that are extremely popular with the locals.

In the heart of the city of Hazratganj, huge crowds start milling around from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in earthenware cups, along with incredibly soft buns covered in hand-churned white butter.

For breakfast, one can visit a simple joint situated in the old city area of Aminabad. Almost 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also presents unique treats of the season, such as makkhan malai, a frothy dessert available in the winter. The process of making it is intricate and demanding. The cook whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing light consistency.

On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of but say that their younger generation are unwilling to take up the art.

A celebrity chef from Lucknow has noted that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its lesser-known eateries.

Every dish in Lucknow has a narrative – shaped by family-run food businesses, from modest street carts to bustling restaurants, and closely held family recipes.

The international acclaim, it is anticipated, will inspire more people around the world to discover these narratives and travel to the city to taste the gastronomic treasures of Lucknow.