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

The northern Indian city of Lucknow has consistently been a haven for gastronomes, with inhabitants and tourists equally praising its remarkable cuisine.

An International Accolade

In a recent announcement, Unesco recognised it as a UNESCO Creative City for Gastronomy – placing it on a exclusive group of international urban centers and igniting hopes that it will spotlight Lucknow's exceptional food. With this designation, it joins a global network of cities urban centers across over 100 countries dedicated to promoting "creativity as a key factor of sustainable urban development".

The accolade "stands as proof of its profound gastronomic legacy and dynamic food ecosystem," as stated by a representative from UNESCO's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of 70 cities around the world.

A City Defined by Food

The honor for this time-honored city is little surprise to its residents or passionate food lovers. Many echo the sentiment that it is "an honor long overdue".

With the UNESCO accolade, this beloved, chaotic, and diverse city – the administrative center of India's biggest state – is at last in the global gaze for what has always defined its heart: an immense love for food.

"'What will be cooked, the method of preparation' is a continued conversation from morning until night in most homes," states a local cultural expert. "And you are often evaluated by the standard of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were invented, evolved, and elevated to exquisite levels in their imperial kitchens.

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

It was in that period that Lucknow's renowned kebabs were fashioned. The story goes that the galouti kebab was invented to cater to an ageing nawab who had no longer had his teeth. His chefs minced the meat with papaya, saffron, and a blend of spices and made it so soft 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 gentle, leisurely heat, with the container's cover tightly sealed with dough.

Beyond Kebabs and Biryani

Apart from the obvious kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

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

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

Time-Tested Food Joints

Virtually on countless corners, there are tiny kiosks and kiosks – lesser-known gems that are extremely popular with the locals.

In the city center of Hazratganj, huge crowds start assembling from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in clay glasses, along with incredibly soft buns slathered with freshly churned white butter.

In the morning, one can make their way to a no-frills joint located in the old city area of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also boasts special treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is precise and demanding. The cook hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its unique frothy texture.

On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many though note that their children are reluctant to master the skill.

A well-known culinary expert from Lucknow has often said that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its hidden eateries.

Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.

The worldwide honor, it is believed, will encourage more people around the world to discover these tales and travel to the city to taste the culinary delights of Lucknow.