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

The northern Indian city of Lucknow has forever been a dream destination for epicures, with residents and tourists equally celebrating its exquisite cuisine.

Worldwide Recognition

Last month, Unesco designated it as a UNESCO Creative City for Gastronomy – adding it to a prestigious roster of world cities and igniting hopes that it will spotlight Lucknow's sublime food. With this status, it becomes part of a international community of over 400 metropolises across more than 100 countries focused on promoting "artistic expression as a key factor of development that sustains urban life".

The accolade "demonstrates its centuries-old food heritage and lively culinary scene," according to a official from Unesco's Regional Office for South Asia.

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

A City Defined by Food

The recognition for this historic city comes as hardly a shock to its inhabitants or dedicated food lovers. Many share the sentiment that it is "a recognition that was delayed".

With the UNESCO accolade, this cherished, bustling, and eclectic city – the capital of India's largest state – is now in the limelight for what has perennially defined its heart: an profound devotion for food.

"'The day's menu, how will it be cooked' is a continued conversation from waking up until night in most homes," explains a local cultural expert. "And you are often evaluated by the quality of food that comes out of your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's popularly called after its historic affluent Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were conceived, refined, and taken to exquisite levels in their opulent kitchens.

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

It was in that period that Lucknow's iconic kebabs were fashioned. As the tale is told that the galouti kebab was invented to feed an elderly nawab who had lost his teeth. His cooks minced the meat with papaya, kesar, and spices and made it so silky that it required no chewing.

But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover securely sealed with dough.

More Than Just Famous Dishes

Besides the famous kebabs and biryani, the culinary masters also built up a vast array 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 vegetarian's paradise.

The local Baniya community's cuisine doesn't just showcases local ingredients but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Nearly on countless corners, there are tiny kiosks and carts – little-known gems that are wildly favored by the locals.

In the city center of Hazratganj, large gatherings start gathering from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with incredibly soft buns slathered with hand-churned white butter.

For breakfast, one can visit a simple joint operating in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also boasts remarkable seasonal delights, such as makkhan malai, a airy dessert available in the winter. The method of making it is intricate and demanding. The vendor beats the milk and then exposes it at night, allowing the dew to give it its incredible airy feel.

On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some but express concern that their younger generation are reluctant to master the craft.

A renowned chef from Lucknow has frequently stated that the city's profound food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its hidden eateries.

Every dish in Lucknow comes with a history – shaped by family-run food businesses, from modest street carts to lively restaurants, and secret family recipes.

The worldwide honor, it is hoped, will motivate more people around the world to learn these narratives and travel to the city to savour the gastronomic treasures of Lucknow.