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

The northern Indian city of Lucknow has long been a dream destination for epicures, with inhabitants and travelers equally celebrating its remarkable cuisine.

Worldwide Recognition

Last month, Unesco designated it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive list of world cities and igniting hopes that it will showcase Lucknow's sublime food. With this title, it becomes part of a global network of more than four hundred urban centers across over 100 countries focused on promoting "innovation as a driver of sustainable urban development".

The recognition "stands as proof of its profound culinary traditions and dynamic culinary scene," as stated by a official from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this prestigious list of seventy urban centers internationally.

An Urban Center with a Culinary Soul

The honor for this time-honored city is little surprise to its inhabitants or avid food lovers. Many agree with the opinion that it is "an honor long overdue".

With the UNESCO designation, this cherished, chaotic, and vibrant city – the capital of India's most populous state – is finally in the spotlight for what has always defined its soul: an profound devotion for food.

"'What will be cooked, how will it be cooked' is a continued conversation from morning until night in many homes," states a local cultural expert. "And you are truly judged by the quality of food that emerges from your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were invented, refined, and taken to extraordinary levels in their imperial kitchens.

These royal kitchens were epicenters of culinary innovations, blending Persian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's most famous kebabs were created. Legend has it that the galouti kebab was created to feed an elderly nawab who had lost his teeth. His cooks minced the meat with papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.

But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely sealed with a flour paste.

A Diverse Culinary Landscape

In addition to the obvious kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.

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

Time-Tested Food Joints

Nearly on countless corners, there are small establishments and carts – little-known gems that are immensely favored by the locals.

In the heart of the city of Hazratganj, throngs of people start milling around from 5 am at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with incredibly soft buns slathered with freshly churned white butter.

For breakfast, one can visit a no-frills joint operating in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also boasts special seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The method of making it is intricate and involved. The cook beats the milk and then exposes it at night, allowing the dew to give it its incredible airy feel.

On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some but note that their younger generation do not want to master the craft.

A renowned chef from Lucknow has noted that the city's profound food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its hidden eateries.

Every dish in Lucknow has a narrative – influenced by generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.

The worldwide honor, it is hoped, will inspire more people globally to learn these tales and experience the city to taste the culinary delights of Lucknow.