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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 locals and visitors equally celebrating its exquisite cuisine.

Worldwide Recognition

Recently, Unesco honored it as a UNESCO Creative City for Gastronomy – placing it on a select group of world cities and igniting hopes that it will highlight Lucknow's exceptional food. With this designation, it joins a worldwide network of over 400 metropolises across more than 100 countries committed to promoting "innovation as a driver of city development that is sustainable".

The recognition "is a testament to its centuries-old culinary traditions and vibrant food ecosystem," as noted by a spokesperson from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 cities internationally.

A City Defined by Food

The honor for this venerable city comes as little surprise to its inhabitants or avid food lovers. Many agree with the opinion that it is "better late than never".

With the UNESCO designation, this beloved, lively, and vibrant city – the capital of India's biggest state – is now in the spotlight for what has always shaped its soul: an immense love for food.

"'What will be cooked, how will it be cooked' is a ongoing dialogue from waking up until night in many homes," notes a local cultural expert. "And you are truly judged by the excellence of food that emerges from your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, perfected, and raised to exquisite levels in their royal kitchens.

These kitchens of the nobility were hubs of food experimentation, merging Persian and native Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's most famous kebabs were fashioned. Legend has it that the mutton galouti was devised to feed an elderly 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 biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely closed with dough.

More Than Just Famous Dishes

In addition to the obvious kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (creamy 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 dream for plant-based eaters.

The local traditionally vegetarian community's cuisine not only highlights local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Time-Tested Food Joints

Virtually on countless corners, there are tiny kiosks and carts – hidden delights that are extremely loved by the locals.

In the city center of Hazratganj, huge crowds start assembling from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with fluffy buns lathered with hand-churned white butter.

To start the day, one can make their way to a simple joint situated in the old city area 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 remarkable seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The process of making it is precise and demanding. The cook whisks the milk and then exposes it at night, allowing the dew to give it its incredible frothy texture.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some though note that their younger generation are unwilling to master the skill.

A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.

Every dish in Lucknow tells a story – shaped by generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.

The global recognition, it is believed, will encourage more people globally to discover these tales and experience the city to taste the food wonders of Lucknow.