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Delectable kebabs, fragrant biryani, and fluffy, ethereal desserts.

The historic city in northern India of Lucknow has forever been a dream destination for epicures, with residents and visitors equally celebrating its remarkable cuisine.

A Global Honor

Recently, UNESCO recognised it as a Creative City of Gastronomy – including it in a prestigious list of international urban centers and kindling hopes that it will showcase Lucknow's exceptional food. With this status, it joins a international community of more than four hundred metropolises across more than 100 countries focused on promoting "artistic expression as a driver of development that sustains urban life".

The honor "is a testament to its profound culinary traditions and lively gastronomic culture," as noted by a official from Unesco's regional bureau for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of 70 cities worldwide.

A City Defined by Food

The honor for this historic city arrives as little surprise to its residents or dedicated food lovers. Many echo the sentiment that it is "better late than never".

With the UNESCO recognition, this beloved, bustling, and diverse city – the capital of India's largest state – is now in the spotlight for what has consistently defined its heart: an unparalleled passion for food.

"'What's for dinner, how should it be prepared' is a ongoing dialogue from waking up until going to bed in many homes," explains a local cultural expert. "And you are truly evaluated by the excellence of food that comes out of your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were created, perfected, and elevated to extraordinary levels in their royal kitchens.

These kitchens of the nobility were epicenters of food experimentation, blending Iranian and local Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's iconic kebabs were developed. Legend has it that the galouti kebab was invented to feed an elderly nawab who had lost his teeth. His chefs ground the meat with papaya, kesar, and a blend of spices and made it so silky that it required no chewing.

But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover securely sealed with dough.

Beyond Kebabs and Biryani

In addition to the well-known kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is additionally a haven for vegetarians.

The local traditionally vegetarian community's cuisine not only showcases fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Nearly on countless corners, there are small establishments and stalls – hidden treasures that are extremely favored by the locals.

In the central district of Hazratganj, huge crowds start assembling from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with fluffy buns covered in freshly churned white butter.

In the morning, one can make their way to a no-frills joint operating in the old city area of Aminabad. Nearly 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).

Preserving Tradition for the Future

The city also offers remarkable seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is intricate and involved. The vendor whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible frothy texture.

On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some however note that their younger generation are reluctant to master the skill.

A celebrity chef from Lucknow has frequently stated that the city's profound food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its under-the-radar eateries.

Every dish in Lucknow tells a story – crafted by family-run food businesses, from modest street carts to lively restaurants, and closely held family recipes.

The global recognition, it is hoped, will inspire more people globally to learn these tales and experience the city to taste the culinary delights of Lucknow.