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Delectable kebabs, scented biryani, and fluffy, ethereal desserts.

The historic city in northern India of Lucknow has long been a dream destination for epicures, with locals and travelers equally swearing by its remarkable cuisine.

An International Accolade

In a recent announcement, Unesco designated it as a UNESCO Creative City for Gastronomy – placing it on a exclusive group of global cities and sparking hopes that it will showcase Lucknow's sublime food. With this title, it becomes part of a global network of over 400 cities across over 100 countries committed to promoting "artistic expression as a key factor of city development that is sustainable".

The recognition "is a testament to its centuries-old food heritage and dynamic gastronomic culture," as noted by a official from UNESCO's Regional Office for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of 70 global destinations around the world.

An Urban Center with a Culinary Soul

The honor for this historic city comes as little surprise to its inhabitants or dedicated food lovers. Many share the view that it is "a recognition that was delayed".

With the UNESCO accolade, this cherished, chaotic, and diverse city – the administrative center of India's largest state – is at last in the limelight for what has always shaped its soul: an unparalleled devotion for food.

"'The day's menu, how should it be prepared' is a ongoing conversation from waking up until night in most homes," notes a local cultural expert. "And you are truly judged by the excellence of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

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

These kitchens of the nobility were epicenters of gastronomic creativity, merging Persian and local Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's iconic kebabs were developed. Legend has it that the mutton galouti was devised to cater to an elderly nawab who had lost his teeth. His chefs ground the meat with papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.

But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid tightly closed with dough.

A Diverse Culinary Landscape

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

However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.

The local traditionally vegetarian community's cuisine not only celebrates seasonal produce 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 many street corners, there are small establishments and carts – lesser-known treasures that are wildly favored by the locals.

In the central district of Hazratganj, large gatherings start gathering from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with incredibly soft buns slathered with hand-churned white butter.

For breakfast, one can make their way to a unpretentious joint situated in the old city area of Aminabad. Almost 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).

Safeguarding a Culinary Heritage

The city also offers remarkable treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is scientific and complicated. The artisan hand-churns the milk and then sets it out at night, allowing the dew to give it its incredible light consistency.

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

A celebrity chef from Lucknow has frequently stated that the city's immense food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.

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

The international acclaim, it is anticipated, will motivate more people globally to learn these narratives and travel to the city to delight in the gastronomic treasures of Lucknow.