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Tempting kebabs, scented biryani, and fluffy, cloud-like desserts.

The historic city in northern India of Lucknow has long been a haven for gastronomes, with residents and tourists equally praising its superb cuisine.

Worldwide Recognition

Last month, Unesco designated it as a UNESCO Creative City for Gastronomy – adding it to a exclusive roster of world cities and kindling hopes that it will spotlight Lucknow's peerless food. With this title, it joins a international community of cities cities across over 100 countries focused on promoting "creativity as a driver of sustainable urban development".

The accolade "is a testament to its deep-rooted culinary traditions and lively food ecosystem," as noted by a official from Unesco's Regional Office for South Asia.

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

An Urban Center with a Culinary Soul

The honor for this historic city comes as no surprise to its inhabitants or avid food lovers. Many share the view that it is "a recognition that was delayed".

With the UNESCO recognition, this beloved, lively, and vibrant city – the capital of India's largest state – is now in the global gaze for what has perennially characterized its heart: an unparalleled love for food.

"'What's for dinner, how will it be cooked' is a ongoing conversation from waking up until night in most homes," explains a local cultural expert. "And you are often judged by the quality of food that comes out of your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were conceived, perfected, and elevated to extraordinary levels in their royal kitchens.

These kitchens of the nobility were epicenters of culinary innovations, blending Iranian and indigenous 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. The story goes that the galouti kebab was invented to cater to an ageing nawab who had no longer had his teeth. His chefs minced the meat with raw papaya, saffron, and spices and made it so silky that it needed no chewing.

But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly sealed with dough.

A Diverse Culinary Landscape

In addition to the obvious kebabs and biryani, the cooks also developed a vast array 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 vegetarian's paradise.

The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Time-Tested Food Joints

Nearly on countless corners, there are little shops and kiosks – lesser-known treasures that are immensely loved by the locals.

In the heart of the city of Hazratganj, throngs of people start gathering from early morning at a renowned tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with pillowy soft buns lathered with freshly churned white butter.

In the morning, one can make their way to a unpretentious joint situated in the old city area of Aminabad. Almost 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers special seasonal delights, such as makkhan malai, a airy dessert available in the winter. The process of making it is precise and complicated. The artisan whisks the milk and then exposes it at night, allowing the dew to give it its unique airy feel.

On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however express concern that their children do not want to master the craft.

A well-known culinary expert from Lucknow has noted that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its hidden eateries.

Every dish in Lucknow has a narrative – shaped by generational food businesses, from modest street carts to busy restaurants, and secret family recipes.

The international acclaim, it is hoped, will encourage more people worldwide to learn these narratives and visit the city to savour the culinary delights of Lucknow.