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Mouth-watering kebabs, scented biryani, and airy, ethereal desserts.

The historic city in northern India of Lucknow has forever been a dream destination for epicures, with locals and visitors equally praising its remarkable cuisine.

An International Accolade

In a recent announcement, UNESCO recognised it as a Creative City of Gastronomy – placing it on a prestigious list of international urban centers and sparking hopes that it will showcase Lucknow's peerless food. With this status, it enters a worldwide network of cities urban centers across over 100 countries focused on promoting "creativity as a key factor of city development that is sustainable".

The recognition "is a testament to its profound culinary traditions and lively culinary scene," as stated by a official from Unesco's regional bureau for South Asia.

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

A Metropolis Shaped by Cuisine

The recognition for this venerable city arrives as hardly a shock to its residents or avid food lovers. Many echo the view that it is "a recognition that was delayed".

With the UNESCO designation, this beloved, lively, and diverse city – the capital of India's most populous state – is now in the global gaze for what has perennially shaped its heart: an unparalleled passion for food.

"'What's for dinner, how will it be cooked' is a continued conversation from morning until going to bed in most homes," states a local cultural expert. "And you are truly assessed by the standard of food that comes out of your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's widely known after its historic wealthy Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were invented, evolved, and elevated to extraordinary levels in their imperial kitchens.

These imperial kitchens were centers of culinary innovations, fusing Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's renowned kebabs were created. The story goes that the galouti kebab was invented to feed an ageing nawab who had lost his teeth. His chefs ground the meat with papaya, kesar, and a blend of spices and made it so soft that it required no chewing.

But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover securely sealed with dough.

More Than Just Famous Dishes

Apart from 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 rich bread pudding).

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

The local Baniya community's cuisine doesn't just celebrates seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Virtually on every corner, there are little shops and stalls – hidden treasures that are extremely favored by the locals.

In the central district of Hazratganj, huge crowds start milling around from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with incredibly soft buns lathered with freshly churned white butter.

For breakfast, one can make their way to a simple joint situated in the old city area of Aminabad. Nearly 150 years after it was set up, 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 special treats of the season, such as makkhan malai, a airy dessert available in the winter. The process of making it is intricate and complicated. The cook whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its unique light consistency.

On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of however note that their younger generation are unwilling to learn the craft.

A well-known culinary expert from Lucknow has noted that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its lesser-known eateries.

Every dish in Lucknow has a narrative – shaped by generational food businesses, from modest street carts to busy restaurants, and secret family recipes.

The worldwide honor, it is anticipated, will encourage more people around the world to learn these narratives and visit the city to taste the gastronomic treasures of Lucknow.