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

The historic city in northern India of Lucknow has long been a haven for gastronomes, with residents and travelers equally celebrating its exquisite cuisine.

An International Accolade

Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – placing it on a select roster of global cities and kindling hopes that it will highlight Lucknow's peerless food. With this status, it becomes part of a international community of cities metropolises across more than 100 countries focused on promoting "creativity as a key factor of city development that is sustainable".

The accolade "stands as proof of its deep-rooted culinary traditions and dynamic culinary scene," as stated by a representative from Unesco's Regional Office for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of 70 global destinations around the world.

An Urban Center with a Culinary Soul

The honor for this historic city comes as hardly a shock to its locals or passionate food lovers. Many agree with the sentiment that it is "an honor long overdue".

With the UNESCO recognition, this cherished, bustling, and eclectic city – the administrative center of India's biggest state – is now in the limelight for what has always characterized its heart: an unparalleled love for food.

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

A Royal Culinary Legacy

The City of Nawabs – as it's often referred to after its historic affluent Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were created, evolved, and elevated to extraordinary levels in their royal kitchens.

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

It was during this time that Lucknow's iconic kebabs were developed. Legend has it that the mutton galouti was created to cater to an ageing nawab who had lost his teeth. His chefs ground the meat with papaya, kesar, and spices and made it so soft that it required no chewing.

But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid securely closed with a flour paste.

More Than Just Famous Dishes

Besides the obvious kebabs and biryani, the culinary masters also created a vast array 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 haven for vegetarians.

The local traditionally vegetarian community's cuisine not only celebrates fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Virtually on many street corners, there are little shops and carts – lesser-known gems that are immensely popular with the locals.

In the city center of Hazratganj, large gatherings start gathering from early morning at a famous tea stall to get a steaming cup of milky masala chai, offered in clay glasses, along with fluffy buns slathered with freshly churned white butter.

For breakfast, one can make their way to a no-frills joint located in the old city area of Aminabad. Almost 150 years after it was established, the place is still highly popular 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 remarkable treats of the season, such as makkhan malai, a frothy dessert found in the winter. The process 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 frothy texture.

On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many however say that their younger generation do not want to master the skill.

A well-known culinary expert from Lucknow has often said that the city's profound food legacy places it right on top 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 lesser-known eateries.

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

The international acclaim, it is anticipated, will motivate more people globally to discover these narratives and visit the city to taste the gastronomic treasures of Lucknow.