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Tempting kebabs, fragrant biryani, and airy, cloud-like desserts.

The northern Indian city of Lucknow has long been a haven for gastronomes, with locals and tourists equally celebrating its remarkable cuisine.

Worldwide Recognition

In a recent announcement, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious list of international urban centers and igniting hopes that it will highlight Lucknow's exceptional food. With this status, it joins a worldwide network of over 400 urban centers across more than 100 countries dedicated to promoting "innovation as a key factor of development that sustains urban life".

The honor "is a testament to its centuries-old culinary traditions and vibrant culinary scene," according to a representative from Unesco's regional bureau for South Asia.

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

A Metropolis Shaped by Cuisine

The accolade for this time-honored city comes as little surprise to its residents or dedicated food lovers. Many agree with the view that it is "a recognition that was delayed".

With the UNESCO accolade, this beloved, lively, and eclectic city – the administrative center of India's largest state – is at last in the limelight for what has always characterized its heart: an profound passion for food.

"'What's for dinner, the method of preparation' is a continued dialogue from waking up until going to bed in most homes," notes a local cultural expert. "And you are often judged by the excellence of food that comes out of 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 unique take on biryani that were created, evolved, and taken to exquisite levels in their opulent kitchens.

These kitchens of the nobility were epicenters of food experimentation, fusing Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's iconic kebabs were fashioned. Legend has it that the mutton galouti was invented to cater to an elderly nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, saffron, and spices and made it so soft that it required no chewing.

But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid securely closed with dough.

A Diverse Culinary Landscape

In addition to the famous kebabs and biryani, the culinary masters also built up a repertoire 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 traditionally vegetarian community's cuisine doesn't just highlights seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Nearly on many street corners, there are small establishments and carts – little-known treasures that are wildly favored by the locals.

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

To start the day, one can head to a unpretentious 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).

Preserving Tradition for the Future

The city also offers special treats of the season, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is scientific and complicated. The artisan whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible light consistency.

On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of though express concern that their younger generation are reluctant to take up the skill.

A celebrity chef from Lucknow has often said that the city's immense food legacy puts it among the best 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 has a narrative – crafted by multi-generational food businesses, from humble street carts to lively restaurants, and secret family recipes.

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