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

The historic city in northern India of Lucknow has forever been a haven for gastronomes, with locals and visitors equally celebrating its remarkable cuisine.

A Global Honor

Last month, UNESCO recognised it as a UNESCO Creative City for Gastronomy – placing it on a exclusive group of international urban centers and sparking hopes that it will highlight Lucknow's exceptional food. With this status, it becomes part of a international community of more than four hundred cities across more than 100 countries focused on promoting "creativity as a key factor of city development that is sustainable".

The honor "stands as proof of its profound gastronomic legacy and lively culinary scene," as stated by a official from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of 70 global destinations around the world.

A City Defined by Food

The recognition for this venerable city arrives as little surprise to its locals or passionate food lovers. Many echo the opinion that it is "a recognition that was delayed".

With the UNESCO designation, this cherished, chaotic, and vibrant city – the administrative center of India's largest state – is at last in the limelight for what has perennially defined its essence: an unparalleled love for food.

"'What's for dinner, how will it be cooked' is a ongoing dialogue from morning until going to bed in many homes," explains a local cultural expert. "And you are truly evaluated by the quality of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's often referred to after its historic affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, evolved, and raised to extraordinary levels in their opulent kitchens.

These royal kitchens were epicenters of culinary innovations, blending Persian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's iconic kebabs were created. As the tale is told that the galouti kebab was invented to cater to an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, kesar, and a blend of spices and made it so fine 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, leisurely heat, with the container's cover securely closed with a flour paste.

A Diverse Culinary Landscape

Besides the famous 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 far more than kebabs and biryani – the region is additionally a vegetarian's paradise.

The local Baniya community's cuisine doesn't just highlights seasonal produce but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Nearly on many street corners, there are small establishments and kiosks – lesser-known treasures that are immensely popular with 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 spiced tea with milk, served in kulhads, along with pillowy soft buns covered in hand-churned white butter.

To start the day, one can make their way to a no-frills joint located in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also boasts unique seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is precise and demanding. The cook beats the milk and then sets it out at night, allowing the nighttime moisture to give it its unique light consistency.

On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many but say that their younger generation are reluctant to learn the craft.

A celebrity chef from Lucknow has frequently stated that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its hidden eateries.

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

The worldwide honor, it is anticipated, will encourage more people globally to discover these stories and visit the city to savour the food wonders of Lucknow.