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Tempting kebabs, fragrant biryani, and whipped, cloud-like desserts.

The northern Indian city of Lucknow has forever been a dream destination for epicures, with locals and travelers equally praising its exquisite cuisine.

Worldwide Recognition

In a recent announcement, Unesco designated it as a UNESCO Creative City for Gastronomy – placing it on a prestigious list of world cities and igniting hopes that it will spotlight Lucknow's sublime food. With this designation, it joins a international community of over 400 metropolises across over 100 countries dedicated to promoting "creativity as a catalyst of development that sustains urban life".

The recognition "demonstrates its profound food heritage and lively culinary scene," as stated by a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of 70 global destinations worldwide.

A City Defined by Food

The honor for this historic city comes as little surprise to its locals or avid food lovers. Many agree with the sentiment that it is "better late than never".

With the UNESCO designation, this cherished, bustling, and eclectic city – the capital of India's most populous state – is at last in the limelight for what has consistently defined its essence: an profound passion for food.

"'What's for dinner, how will it be cooked' is a constant discussion from morning until going to bed in many homes," notes a local cultural expert. "And you are truly assessed by the standard of food that is produced in your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's often referred to after its historic affluent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were invented, evolved, and raised to sublime levels in their royal kitchens.

These royal kitchens were hubs of culinary innovations, blending Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's renowned kebabs were developed. Legend has it that the galouti kebab was invented to feed an elderly nawab who had no longer had his teeth. His cooks processed the meat with raw papaya, saffron, and a blend of 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 prepared on a low, leisurely heat, with the container's cover tightly closed with a flour paste.

Beyond Kebabs and Biryani

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

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

The local traditionally vegetarian community's cuisine doesn't just highlights local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Time-Tested Food Joints

Virtually on every corner, there are tiny kiosks and stalls – hidden gems that are wildly loved by the locals.

In the city center of Hazratganj, large gatherings start assembling from 5 am at a famous tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with pillowy soft buns slathered with freshly churned white butter.

For breakfast, one can visit a no-frills joint situated in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also presents unique treats of the season, such as makkhan malai, a airy dessert available in the winter. The method of making it is scientific and demanding. The cook hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible light consistency.

On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many however express concern that their younger generation are unwilling to master the art.

A renowned chef from Lucknow has noted that the city's profound food legacy positions it among the best 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 hidden eateries.

Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.

The worldwide honor, it is believed, will inspire more people worldwide to learn these stories and visit the city to savour the food wonders of Lucknow.