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

The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with inhabitants and tourists alike swearing by its exquisite cuisine.

Worldwide Recognition

Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – placing it on a prestigious list of international urban centers and kindling hopes that it will spotlight Lucknow's peerless food. With this designation, it joins a global network of cities cities across over 100 countries committed to promoting "innovation as a catalyst of development that sustains urban life".

The honor "is a testament to its profound gastronomic legacy and vibrant culinary scene," as noted by a official from UNESCO's Regional Office for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this coveted list of seventy urban centers internationally.

An Urban Center with a Culinary Soul

The accolade for this historic city is little surprise to its residents or dedicated food lovers. Many share the sentiment that it is "a recognition that was delayed".

With the UNESCO recognition, this beloved, chaotic, and eclectic city – the administrative center of India's biggest state – is now in the limelight for what has always characterized its heart: an immense love for food.

"'What's for dinner, how should it be prepared' is a continued conversation from morning until night in most homes," notes a local cultural expert. "And you are truly assessed by the quality of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were created, perfected, and elevated to sublime levels in their opulent kitchens.

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

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

But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover securely closed with a flour paste.

More Than Just Famous Dishes

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

However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.

The local traditionally vegetarian community's cuisine doesn't just celebrates local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Virtually on every corner, there are little shops and kiosks – little-known treasures that are extremely loved by the locals.

In the heart of the city of Hazratganj, large gatherings start gathering from 5 am at a famous tea stall to get a steaming cup of milky masala chai, offered in clay glasses, along with pillowy soft buns slathered with hand-churned white butter.

To start the day, one can make their way to a unpretentious joint located in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also boasts special seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The process of making it is precise and complicated. The cook hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing light consistency.

On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some however note that their younger generation do not want to learn the skill.

A well-known culinary expert from Lucknow has noted that the city's rich food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.

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

The global recognition, it is believed, will motivate more people globally to learn these stories and travel to the city to taste the food wonders of Lucknow.