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

The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with residents and tourists alike praising its remarkable cuisine.

An International Accolade

In a recent announcement, UNESCO honored it as a UNESCO Creative City for Gastronomy – adding it to a prestigious roster of world cities and sparking hopes that it will showcase Lucknow's sublime food. With this status, it enters a global network of more than four hundred metropolises across over 100 countries focused on promoting "artistic expression as a driver of city development that is sustainable".

The honor "demonstrates its centuries-old food heritage and lively gastronomic culture," as noted by a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 global destinations internationally.

A City Defined by Food

The accolade for this time-honored city is no surprise to its inhabitants or passionate food lovers. Many echo the view that it is "a recognition that was delayed".

With the UNESCO accolade, this beloved, bustling, and diverse city – the capital of India's most populous state – is finally in the global gaze for what has perennially shaped its essence: an immense love for food.

"'What will be cooked, how will it be cooked' is a ongoing conversation from waking up until night in many homes," states a local cultural expert. "And you are often assessed by the excellence of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's popularly called after its historic opulent Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were created, perfected, and raised to sublime levels in their opulent kitchens.

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

It was during this time that Lucknow's renowned kebabs were fashioned. The story goes that the galouti kebab was devised to feed an ageing nawab who had lost his teeth. His culinary artists minced the meat with raw papaya, kesar, and a blend of spices and made it so silky that it required no chewing.

But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover tightly sealed with a flour paste.

A Diverse Culinary Landscape

In addition to the obvious kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

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

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

Iconic Stalls and Historic Shops

Virtually on many street corners, there are small establishments and kiosks – little-known delights that are wildly favored by the locals.

In the city center of Hazratganj, throngs of people start milling around from early morning at a famous tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with fluffy buns covered in freshly churned white butter.

For breakfast, one can head to a no-frills joint located in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also offers remarkable treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is precise and involved. The cook whisks the milk and then sets it out at night, allowing the dew to give it its amazing frothy texture.

On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of but express concern that their children do not want to master the art.

A renowned chef from Lucknow has noted that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its hidden eateries.

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

The global recognition, it is believed, will motivate more people around the world to learn these tales and experience the city to savour the gastronomic treasures of Lucknow.