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Mouth-watering kebabs, aromatic biryani, and fluffy, ethereal desserts.

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

Worldwide Recognition

Recently, Unesco honored it as a Creative City of Gastronomy – adding it to a exclusive roster of world cities and sparking hopes that it will spotlight Lucknow's sublime food. With this status, it enters a international community of more than four hundred urban centers across more than 100 countries committed to promoting "artistic expression as a key factor of development that sustains urban life".

The accolade "stands as proof of its profound gastronomic legacy and lively gastronomic culture," as stated by a official from UNESCO's regional bureau 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.

An Urban Center with a Culinary Soul

The honor for this venerable city is hardly a shock to its residents or passionate food lovers. Many share the view that it is "a recognition that was delayed".

With the UNESCO designation, this beloved, bustling, and eclectic city – the capital of India's largest state – is finally in the global gaze for what has consistently defined its essence: an immense devotion for food.

"'The day's menu, how will it be cooked' is a continued dialogue from morning until night in many homes," explains a local cultural expert. "And you are actually assessed by the excellence of food that comes out of your kitchen."

An Imperial Food Tradition

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 singular take on biryani that were invented, evolved, and raised to sublime levels in their royal kitchens.

These royal kitchens were epicenters of food experimentation, merging Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's most famous kebabs were fashioned. The story goes that the galouti kebab was invented to feed an elderly nawab who had lost his teeth. His cooks minced the meat with papaya, kesar, and spices and made it so silky that it required no chewing.

But arguably the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly sealed with a flour paste.

A Diverse Culinary Landscape

In addition to the famous kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.

The local Baniya community's cuisine not only highlights seasonal produce but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Virtually on many street corners, there are small establishments and carts – hidden gems that are wildly popular with the locals.

In the central district of Hazratganj, large gatherings start milling around from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, presented in clay glasses, along with fluffy buns covered in hand-churned white butter.

In the morning, one can visit a simple joint located in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also boasts unique seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is scientific and complicated. The cook whisks the milk and then sets it out at night, allowing the dew to give it its incredible frothy texture.

On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many though say that their younger generation are unwilling to master the craft.

A celebrity chef from Lucknow has often said that the city's rich food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its lesser-known eateries.

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

The worldwide honor, it is believed, will inspire more people worldwide to discover these tales and experience the city to savour the food wonders of Lucknow.