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

The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with residents and visitors alike swearing by its superb cuisine.

A Global Honor

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – including it in a select group of international urban centers and igniting hopes that it will spotlight Lucknow's sublime food. With this title, it enters a global network of cities urban centers across over 100 countries committed to promoting "artistic expression as a driver of city development that is sustainable".

The recognition "stands as proof of its centuries-old gastronomic legacy and lively culinary scene," as stated by a spokesperson from UNESCO's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this coveted list of 70 cities around the world.

A Metropolis Shaped by Cuisine

The honor for this historic city comes as no surprise to its residents or passionate food lovers. Many agree with the sentiment that it is "a recognition that was delayed".

With the UNESCO recognition, this cherished, lively, and eclectic city – the administrative center of India's most populous state – is finally in the spotlight for what has consistently shaped its essence: an unparalleled devotion for food.

"'What will be cooked, how should it be prepared' is a ongoing discussion from morning until going to bed in many homes," explains a local cultural expert. "And you are truly assessed by the excellence of food that is produced in your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's widely known after its historic opulent Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were conceived, refined, and raised to extraordinary levels in their imperial kitchens.

These imperial kitchens were epicenters of gastronomic creativity, fusing Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's renowned kebabs were created. The story goes that the galouti kebab was devised to feed an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with raw papaya, kesar, and spices and made it so soft that it required no chewing.

But arguably the greatest 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 securely sealed with a flour paste.

Beyond Kebabs and Biryani

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

However, Lucknow is not just about kebabs and biryani – the region is also a vegetarian's paradise.

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

Iconic Stalls and Historic Shops

Virtually on every corner, there are tiny kiosks and kiosks – lesser-known gems that are extremely favored by the locals.

In the heart of the city of Hazratganj, throngs of people start assembling from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with incredibly soft buns slathered with hand-churned white butter.

For breakfast, one can make their way to a unpretentious joint situated in the historic quarter 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 boasts special treats of the season, such as makkhan malai, a airy dessert savored in the winter. The process of making it is precise and demanding. The vendor whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its unique light consistency.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Some however note that their children are unwilling to learn the art.

A renowned chef from Lucknow has noted 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 be realized only if Lucknow can now create awareness about its lesser-known eateries.

Every dish in Lucknow has a narrative – crafted by family-run food businesses, from modest street carts to busy restaurants, and guarded family recipes.

The international acclaim, it is believed, will inspire more people around the world to explore these narratives and experience the city to taste the culinary delights of Lucknow.