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Tempting kebabs, fragrant biryani, and whipped, ethereal desserts.

The historic city in northern India of Lucknow has forever been a haven for gastronomes, with inhabitants and travelers alike swearing by its superb cuisine.

An International Accolade

In a recent announcement, UNESCO designated it as a UNESCO Creative City for Gastronomy – placing it on a exclusive group of international urban centers and sparking hopes that it will showcase Lucknow's sublime food. With this designation, it becomes part of a international community of cities urban centers across more than 100 countries dedicated to promoting "artistic expression as a key factor of sustainable urban development".

The honor "stands as proof of its deep-rooted food heritage and dynamic food ecosystem," as noted by a representative from UNESCO's Regional Office for South Asia.

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

A Metropolis Shaped by Cuisine

The accolade for this time-honored city arrives as hardly a shock to its inhabitants or passionate food lovers. Many echo the view that it is "a recognition that was delayed".

With the UNESCO designation, this beloved, bustling, and eclectic city – the administrative center of India's biggest state – is finally in the limelight for what has consistently shaped its soul: an unparalleled devotion for food.

"'The day's menu, how should it be prepared' is a constant dialogue from waking up until going to bed in many homes," explains a local cultural expert. "And you are truly evaluated by the standard of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were conceived, perfected, and taken to exquisite levels in their royal kitchens.

These kitchens of the nobility were epicenters of food experimentation, merging Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's most famous kebabs were developed. As the tale is told that the galouti kebab was devised to cater to an elderly nawab who had no longer had his teeth. His chefs ground the meat with 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-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid securely sealed with a flour paste.

More Than Just Famous Dishes

Besides the well-known kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (rich 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 Baniya community's cuisine not only highlights local ingredients but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Nearly on countless corners, there are small establishments and kiosks – lesser-known gems that are wildly loved by the locals.

In the central district of Hazratganj, throngs of people start assembling from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with fluffy buns slathered with hand-churned white butter.

For breakfast, one can head to a unpretentious joint operating in the old city area of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also boasts remarkable treats of the season, such as makkhan malai, a airy dessert found in the winter. The technique of making it is intricate and involved. The vendor beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing airy feel.

On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many though express concern that their children are unwilling to master the craft.

A celebrity chef from Lucknow has frequently stated that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.

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

The international acclaim, it is believed, will motivate more people globally to explore these stories and travel to the city to delight in the gastronomic treasures of Lucknow.