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Delectable 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 tourists alike celebrating its remarkable cuisine.

An International Accolade

Recently, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive roster of global cities and igniting hopes that it will spotlight Lucknow's sublime food. With this title, it joins a international community of over 400 cities across over 100 countries focused on promoting "creativity as a driver of city development that is sustainable".

The recognition "demonstrates its profound gastronomic legacy and vibrant food ecosystem," as stated by a official from Unesco's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of seventy urban centers internationally.

A City Defined by Food

The honor for this historic city is no surprise to its locals or passionate food lovers. Many share the sentiment that it is "better late than never".

With the UNESCO accolade, this cherished, chaotic, and vibrant city – the administrative center of India's biggest state – is now in the global gaze for what has always shaped its soul: an immense love for food.

"'What's for dinner, how should it be prepared' is a constant conversation from morning until going to bed in many homes," notes a local cultural expert. "And you are actually judged by the excellence of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's popularly called after its historic opulent Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were conceived, evolved, and elevated to extraordinary levels in their royal kitchens.

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

It was in this era that Lucknow's iconic 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 cooks minced the meat with papaya, saffron, and a blend of spices and made it so silky that it required no chewing.

But arguably the biggest 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 tightly sealed with a flour paste.

A Diverse Culinary Landscape

In addition to the famous kebabs and biryani, the cooks also created a collection 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 also a vegetarian's paradise.

The local Baniya community's cuisine not only celebrates fresh harvests but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Virtually on countless corners, there are small establishments and kiosks – little-known gems that are immensely loved by the locals.

In the central district of Hazratganj, huge crowds start gathering from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with incredibly soft buns covered in freshly churned white butter.

To start the day, one can head to a unpretentious joint situated in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers remarkable seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is intricate and demanding. The artisan whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its unique airy feel.

On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of however say that their children do not want to master the skill.

A celebrity chef from Lucknow has frequently stated that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its hidden eateries.

Every dish in Lucknow comes with a history – shaped by generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.

The global recognition, it is anticipated, will inspire more people globally to learn these stories and travel to the city to taste the gastronomic treasures of Lucknow.