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Tempting kebabs, aromatic biryani, and airy, cloud-like desserts.

The northern Indian city of Lucknow has forever been a haven for gastronomes, with residents and tourists equally praising its superb cuisine.

A Global Honor

Recently, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive list of international urban centers and kindling hopes that it will highlight Lucknow's sublime food. With this title, it enters a international community of more than four hundred urban centers across over 100 countries committed to promoting "artistic expression as a key factor of sustainable urban development".

The recognition "demonstrates its deep-rooted culinary traditions and vibrant culinary scene," as stated by a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this coveted list of seventy urban centers around the world.

A Metropolis Shaped by Cuisine

The honor for this time-honored city is hardly a shock to its residents or dedicated food lovers. Many agree with the opinion that it is "a recognition that was delayed".

With the UNESCO designation, this beloved, lively, and diverse city – the capital of India's biggest state – is now in the global gaze for what has consistently defined its heart: an profound passion for food.

"'The day's menu, the method of preparation' is a constant dialogue from waking up until night in many homes," states a local cultural expert. "And you are truly judged by the excellence of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were invented, perfected, and raised to sublime levels in their imperial kitchens.

These royal kitchens were centers of food experimentation, blending Persian and native Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's renowned kebabs were created. As the tale is told that the mutton galouti was created to feed an elderly nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, kesar, and spices and made it so fine that it required no chewing.

But arguably the most significant contribution of the chefs 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 a flour paste.

A Diverse Culinary Landscape

Besides the obvious kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.

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

Iconic Stalls and Historic Shops

Virtually on countless corners, there are tiny kiosks and carts – little-known gems that are extremely popular with the locals.

In the city center of Hazratganj, huge crowds start gathering from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with incredibly soft buns slathered with hand-churned white butter.

In the morning, one can head to a simple joint situated in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers special treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is scientific and involved. The artisan whisks the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.

On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of however say that their children are unwilling to learn the art.

A renowned chef from Lucknow has often said that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its lesser-known eateries.

Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from humble street carts to busy restaurants, and secret family recipes.

The international acclaim, it is believed, will encourage more people around the world to explore these narratives and visit the city to delight in the culinary delights of Lucknow.