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

The historic city in northern India of Lucknow has long been a food lovers' paradise, with inhabitants and travelers equally praising its remarkable cuisine.

Worldwide Recognition

Recently, Unesco designated it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious list of global cities and sparking hopes that it will spotlight Lucknow's sublime food. With this status, it enters a worldwide network of more than four hundred metropolises across over 100 countries focused on promoting "creativity as a catalyst of sustainable urban development".

The honor "stands as proof of its centuries-old culinary traditions and lively gastronomic culture," according to a official from Unesco's regional bureau for South Asia.

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

A City Defined by Food

The recognition for this time-honored city arrives as little surprise to its residents or dedicated food lovers. Many share the opinion that it is "a recognition that was delayed".

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

"'The day's menu, how will it be cooked' is a continued dialogue from morning until night in many homes," notes a local cultural expert. "And you are often evaluated by the standard of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's often referred to after its historic opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, refined, and elevated to extraordinary levels in their imperial kitchens.

These royal kitchens were epicenters of gastronomic creativity, blending Persian and indigenous Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's most famous kebabs were developed. The story goes that the galouti kebab was created to feed an elderly nawab who had no longer had his teeth. His cooks ground the meat with papaya, kesar, and spices and made it so silky that it needed no chewing.

But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover tightly closed with dough.

A Diverse Culinary Landscape

In addition to the obvious kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (rich 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 dream for plant-based eaters.

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

Time-Tested Food Joints

Nearly on every corner, there are tiny kiosks and kiosks – hidden delights that are immensely popular with the locals.

In the heart of the city of Hazratganj, large gatherings start assembling from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with incredibly soft buns lathered with freshly churned white butter.

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

Preserving Tradition for the Future

The city also offers special seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The process of making it is scientific and demanding. The cook whisks the milk and then leaves it out at night, allowing the dew to give it its unique light consistency.

On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some though note that their children do not want to master the craft.

A renowned chef from Lucknow has noted that the city's immense food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its hidden eateries.

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

The global recognition, it is believed, will inspire more people around the world to explore these stories and travel to the city to taste the food wonders of Lucknow.