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

The historic city in northern India of Lucknow has long been a dream destination for epicures, with residents and visitors alike celebrating its exquisite cuisine.

Worldwide Recognition

Recently, Unesco designated it as a Creative City of Gastronomy – adding it to a select group of world cities and sparking hopes that it will showcase Lucknow's exceptional food. With this title, it enters a international community of cities metropolises across more than 100 countries dedicated to promoting "creativity as a driver of city development that is sustainable".

The honor "stands as proof of its centuries-old food heritage and vibrant gastronomic culture," according to a spokesperson from Unesco's Regional Office for South Asia.

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

An Urban Center with a Culinary Soul

The honor for this time-honored city arrives as hardly a shock to its residents or passionate food lovers. Many echo the opinion that it is "better late than never".

With the UNESCO recognition, this adored, bustling, and vibrant city – the administrative center of India's largest state – is now in the spotlight for what has always shaped its heart: an unparalleled love for food.

"'What will be cooked, how should it be prepared' is a constant discussion from morning until night in most homes," explains a local cultural expert. "And you are truly assessed by the quality of food that is produced in your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were invented, perfected, and elevated to sublime levels in their imperial kitchens.

These kitchens of the nobility were hubs of culinary innovations, fusing Persian and indigenous Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's renowned kebabs were fashioned. The story goes that the galouti kebab was invented to feed an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with raw papaya, kesar, and spices and made it so fine that it needed no chewing.

But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid securely sealed with a flour paste.

More Than Just Famous Dishes

Besides the well-known kebabs and biryani, the cooks also developed a repertoire 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 also a vegetarian's paradise.

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

Iconic Stalls and Historic Shops

Almost on countless corners, there are small establishments and carts – hidden gems that are wildly loved by the locals.

In the heart of the city of Hazratganj, huge crowds start gathering from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with pillowy soft buns covered in freshly churned white butter.

In the morning, one can make their way to a no-frills joint situated in the old city area of Aminabad. Nearly 150 years after it was established, 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 boasts unique seasonal delights, such as makkhan malai, a airy dessert available in the winter. The process of making it is intricate and complicated. The vendor hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible light consistency.

On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some but note that their younger generation are reluctant to learn the skill.

A renowned chef from Lucknow has often said that the city's rich food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its under-the-radar eateries.

Every dish in Lucknow tells a story – influenced by generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.

The worldwide honor, it is believed, will inspire more people worldwide to discover these narratives and experience the city to savour the gastronomic treasures of Lucknow.