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Tempting kebabs, aromatic biryani, and airy, ethereal desserts.

The northern Indian city of Lucknow has forever been a haven for gastronomes, with locals and travelers equally praising its exquisite cuisine.

An International Accolade

In a recent announcement, Unesco honored it as a UNESCO Creative City for Gastronomy – placing it on a prestigious list of world cities and kindling hopes that it will spotlight Lucknow's sublime food. With this status, it becomes part of a international community of over 400 cities across more than 100 countries committed to promoting "artistic expression as a driver of city development that is sustainable".

The honor "stands as proof of its profound culinary traditions and lively food ecosystem," as noted by a representative from Unesco's Regional Office for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this prestigious list of 70 cities worldwide.

A City Defined by Food

The recognition for this venerable city is no surprise to its residents or passionate food lovers. Many echo the opinion that it is "better late than never".

With the UNESCO accolade, this cherished, bustling, and diverse city – the administrative center of India's biggest state – is at last in the limelight for what has perennially shaped its essence: an immense love for food.

"'What's for dinner, how should it be prepared' is a constant discussion from waking up until night in most homes," explains a local cultural expert. "And you are truly evaluated by the standard of food that emerges from your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were created, perfected, and elevated to sublime levels in their royal kitchens.

These imperial kitchens were hubs of gastronomic creativity, merging Persian and local Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's iconic kebabs were created. The story goes that the mutton galouti was invented to cater to an ageing nawab who had no longer had his teeth. His chefs minced the meat with papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.

But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover securely closed with a flour paste.

A Diverse Culinary Landscape

Besides the obvious kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.

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

Hidden Gems and Legacy Eateries

Virtually on many street corners, there are tiny kiosks and kiosks – little-known gems that are wildly favored by the locals.

In the city center of Hazratganj, large gatherings start gathering from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with incredibly soft buns lathered with freshly churned white butter.

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

Safeguarding a Culinary Heritage

The city also offers special treats of the season, such as makkhan malai, a airy dessert found in the winter. The method of making it is scientific and complicated. The artisan beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique light consistency.

On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of though note that their children are unwilling to master the skill.

A well-known culinary expert from Lucknow has often said that the city's immense food legacy places it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its hidden eateries.

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

The worldwide honor, it is anticipated, will encourage more people globally to discover these stories and experience the city to taste the gastronomic treasures of Lucknow.