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

The northern Indian city of Lucknow has forever been a dream destination for epicures, with inhabitants and visitors alike celebrating its superb cuisine.

Worldwide Recognition

Recently, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious list of world cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this status, it joins a international community of cities urban centers across more than 100 countries focused on promoting "artistic expression as a catalyst of sustainable urban development".

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

Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of 70 global destinations around the world.

A Metropolis Shaped by Cuisine

The accolade for this historic city arrives as hardly a shock to its residents or dedicated food lovers. Many echo the opinion that it is "an honor long overdue".

With the UNESCO accolade, this adored, lively, and eclectic city – the administrative center of India's biggest state – is now in the limelight for what has consistently defined its heart: an unparalleled devotion for food.

"'The day's menu, how will it be cooked' is a constant dialogue from waking up until going to bed in most homes," notes a local cultural expert. "And you are often judged by the quality of food that emerges from your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were invented, perfected, and taken to sublime levels in their royal kitchens.

These imperial kitchens were hubs of food experimentation, blending Persian and native Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's iconic kebabs were fashioned. The story goes that the mutton galouti was created to feed an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, saffron, and spices and made it so fine that it needed no chewing.

But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover tightly sealed with a flour paste.

A Diverse Culinary Landscape

In addition to the obvious kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise.

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

Hidden Gems and Legacy Eateries

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

In the central district of Hazratganj, large gatherings start milling around from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with incredibly soft buns slathered with freshly churned white butter.

In the morning, one can make their way to a no-frills joint operating 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).

Preserving Tradition for the Future

The city also presents unique seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is intricate and complicated. The cook whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing airy feel.

On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many however note that their younger generation do not want to master the craft.

A celebrity chef from Lucknow has noted that the city's profound food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its lesser-known eateries.

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

The international acclaim, it is hoped, will encourage more people around the world to learn these tales and visit the city to delight in the gastronomic treasures of Lucknow.