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

The historic city in northern India of Lucknow has forever been a dream destination for epicures, with locals and travelers equally praising its exquisite cuisine.

An International Accolade

Recently, Unesco designated it as a UNESCO Creative City for Gastronomy – adding it to a prestigious list of global cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this designation, it joins a global network of over 400 cities across more than 100 countries dedicated to promoting "artistic expression as a key factor of city development that is sustainable".

The accolade "is a testament to its profound food heritage and lively gastronomic culture," as noted by a official from Unesco's regional bureau for South Asia.

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

A City Defined by Food

The accolade for this historic city comes as hardly a shock to its inhabitants or avid food lovers. Many share the view that it is "an honor long overdue".

With the UNESCO recognition, this beloved, bustling, and vibrant city – the administrative center of India's most populous state – is now in the spotlight for what has always characterized its soul: an immense love for food.

"'The day's menu, how will it be cooked' is a constant discussion from morning until night in most homes," explains a local cultural expert. "And you are actually assessed by the excellence of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's popularly called after its historic opulent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were conceived, refined, and elevated to sublime levels in their royal kitchens.

These imperial kitchens were centers of food experimentation, fusing Iranian 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 developed. As the tale is told that the mutton galouti was invented to feed an ageing nawab who had lost his teeth. His culinary artists processed the meat with papaya, kesar, and spices and made it so silky that it required no chewing.

But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid securely sealed with dough.

Beyond Kebabs and Biryani

Apart from the well-known kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.

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

Iconic Stalls and Historic Shops

Virtually on countless corners, there are tiny kiosks and kiosks – hidden gems that are immensely popular with the locals.

In the heart of the city of Hazratganj, huge crowds start milling around from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with fluffy buns covered in freshly churned white butter.

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

Ensuring Legacy Continues

The city also offers special treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is precise and demanding. The vendor whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible airy feel.

On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many but say that their children do not want to take up the art.

A renowned chef from Lucknow has frequently stated that the city's immense food legacy positions it right on top 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 under-the-radar eateries.

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

The global recognition, it is hoped, will motivate more people globally to discover these tales and visit the city to delight in the gastronomic treasures of Lucknow.