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

The historic city in northern India of Lucknow has long been a haven for gastronomes, with locals and tourists alike praising its remarkable cuisine.

An International Accolade

Recently, UNESCO designated it as a Creative City of Gastronomy – adding it to a select roster of world cities and kindling hopes that it will showcase Lucknow's sublime food. With this title, it becomes part of a international community of cities urban centers across over 100 countries dedicated to promoting "creativity as a driver of sustainable urban development".

The accolade "is a testament to its profound food heritage and dynamic gastronomic culture," according to a representative from UNESCO's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of seventy urban centers worldwide.

An Urban Center with a Culinary Soul

The honor for this venerable city is no surprise to its inhabitants or passionate food lovers. Many agree with the view that it is "an honor long overdue".

With the UNESCO accolade, this cherished, lively, and vibrant city – the administrative center of India's biggest state – is at last in the spotlight for what has consistently characterized its soul: an immense love for food.

"'The day's menu, how will it be cooked' is a constant discussion from morning until going to bed in many homes," explains a local cultural expert. "And you are often evaluated by the standard of food that emerges from your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were created, perfected, and raised to sublime levels in their royal kitchens.

These kitchens of the nobility were epicenters of food experimentation, blending Persian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's most famous kebabs were developed. Legend has it that the galouti kebab was devised to feed an ageing nawab who had no longer had his teeth. His chefs ground the meat with papaya, kesar, and spices and made it so silky that it required no chewing.

But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly closed with a flour paste.

Beyond Kebabs and Biryani

In addition to the famous kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.

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

Time-Tested Food Joints

Nearly on many street corners, there are small establishments and carts – little-known delights that are immensely loved by the locals.

In the heart of the city of Hazratganj, large gatherings start assembling from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with fluffy buns covered in freshly churned white butter.

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

Safeguarding a Culinary Heritage

The city also presents remarkable treats of the season, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is intricate and demanding. The vendor hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing light consistency.

On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many but say that their children do not want to master the craft.

A well-known culinary expert from Lucknow has noted that the city's immense food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its lesser-known eateries.

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

The global recognition, it is believed, will inspire more people globally to discover these tales and travel to the city to delight in the gastronomic treasures of Lucknow.