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

The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with inhabitants and travelers equally celebrating its exquisite cuisine.

An International Accolade

Last month, Unesco designated it as a Creative City of Gastronomy – placing it on a exclusive roster of international urban centers and kindling hopes that it will highlight Lucknow's sublime food. With this title, it joins a international community of over 400 metropolises across more than 100 countries committed to promoting "innovation as a key factor of development that sustains urban life".

The accolade "demonstrates its deep-rooted culinary traditions and vibrant food ecosystem," as stated by a spokesperson from Unesco's regional bureau for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this coveted list of 70 cities internationally.

An Urban Center with a Culinary Soul

The recognition for this venerable city arrives as hardly a shock to its residents or passionate food lovers. Many share the view that it is "better late than never".

With the UNESCO accolade, this beloved, chaotic, and diverse city – the capital of India's most populous state – is at last in the global gaze for what has consistently defined its soul: an unparalleled devotion for food.

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

A Heritage of Nawabi Cuisine

The Nawabi City – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were created, refined, and elevated to extraordinary levels in their opulent kitchens.

These imperial kitchens were hubs of gastronomic creativity, merging Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's renowned kebabs were fashioned. Legend has it that the galouti kebab was invented to feed an elderly nawab who had no longer had his teeth. His chefs processed the meat with papaya, saffron, and a blend of spices and made it so fine that it required no chewing.

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

More Than Just Famous Dishes

In addition to the well-known kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

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

The local traditionally vegetarian community's cuisine not only highlights seasonal produce but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Nearly on many street corners, there are small establishments and stalls – hidden treasures that are wildly favored by the locals.

In the city center of Hazratganj, large gatherings start gathering from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with incredibly soft buns slathered with freshly churned white butter.

For breakfast, one can visit a unpretentious joint operating in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also boasts unique treats of the season, such as makkhan malai, a airy dessert found in the winter. The technique of making it is precise and involved. The cook hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible airy feel.

On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however say that their children are unwilling to take up the skill.

A renowned chef from Lucknow has noted that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its hidden eateries.

Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.

The international acclaim, it is hoped, will motivate more people worldwide to discover these stories and experience the city to taste the culinary delights of Lucknow.