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

The northern Indian city of Lucknow has consistently been a food lovers' paradise, with residents and visitors alike praising its superb cuisine.

Worldwide Recognition

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious roster of international urban centers and igniting hopes that it will highlight Lucknow's exceptional food. With this title, it joins a international community of more than four hundred cities across more than 100 countries dedicated to promoting "artistic expression as a catalyst of city development that is sustainable".

The recognition "demonstrates its centuries-old food heritage and dynamic food ecosystem," as stated by a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 global destinations internationally.

An Urban Center with a Culinary Soul

The accolade for this venerable city is hardly a shock to its inhabitants or dedicated food lovers. Many echo the view that it is "an honor long overdue".

With the UNESCO accolade, this adored, chaotic, and vibrant city – the capital of India's biggest state – is finally in the limelight for what has perennially defined its soul: an immense passion for food.

"'What's for dinner, how will it be cooked' is a continued dialogue from morning until going to bed in most homes," notes a local cultural expert. "And you are actually evaluated by the excellence of food that emerges from your kitchen."

A Royal Culinary Legacy

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

These imperial kitchens were centers of culinary innovations, fusing Persian and local Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's iconic kebabs were created. As the tale is told that the galouti kebab was invented to feed an ageing nawab who had lost his teeth. His chefs processed the meat with raw papaya, saffron, and spices and made it so soft that it needed no chewing.

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

A Diverse Culinary Landscape

In addition to the famous kebabs and biryani, the cooks also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

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

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

Iconic Stalls and Historic Shops

Virtually on countless corners, there are small establishments and kiosks – little-known gems that are immensely popular with the locals.

In the city center of Hazratganj, large gatherings start gathering from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with pillowy soft buns lathered with hand-churned white butter.

To start the day, one can visit a simple joint located in the old city area of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also boasts unique seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is intricate and complicated. The cook beats the milk and then exposes it at night, allowing the nighttime moisture to give it its unique airy feel.

On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some though note that their younger generation do not want to take up the art.

A renowned chef from Lucknow has often said that the city's rich food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its hidden eateries.

Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.

The worldwide honor, it is hoped, will motivate more people around the world to explore these stories and visit the city to delight in the culinary delights of Lucknow.