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

The historic city in northern India of Lucknow has long been a haven for gastronomes, with locals and visitors equally swearing by its remarkable cuisine.

An International Accolade

Recently, UNESCO recognised it as a Creative City of Gastronomy – adding it to a prestigious roster of international urban centers and igniting hopes that it will spotlight Lucknow's exceptional food. With this designation, it enters a worldwide network of cities urban centers across more than 100 countries dedicated to promoting "innovation as a catalyst of city development that is sustainable".

The recognition "demonstrates its profound gastronomic legacy and dynamic gastronomic culture," according to a official from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 cities around the world.

An Urban Center with a Culinary Soul

The accolade for this historic city comes as little surprise to its residents or avid food lovers. Many echo the sentiment that it is "a recognition that was delayed".

With the UNESCO recognition, this cherished, chaotic, and vibrant city – the capital of India's most populous state – is finally in the spotlight for what has perennially characterized its heart: an unparalleled devotion for food.

"'What will be cooked, how will it be cooked' is a constant discussion from waking up until going to bed in many homes," notes a local cultural expert. "And you are truly evaluated by the standard of food that comes out of your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's widely known after its historic wealthy Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were invented, perfected, and raised to sublime levels in their opulent kitchens.

These kitchens of the nobility were epicenters of gastronomic creativity, merging Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's iconic kebabs were developed. The story goes that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His culinary artists minced the meat with raw papaya, kesar, and spices and made it so soft that it needed no chewing.

But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely closed with a flour paste.

Beyond Kebabs and Biryani

Apart from the obvious kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet 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 celebrates fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Nearly on countless 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 the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with pillowy soft buns lathered with freshly churned white butter.

In the morning, one can head to a simple joint operating in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also offers remarkable seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is scientific and complicated. The vendor beats the milk and then sets it out at night, allowing the dew to give it its unique light consistency.

On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of however say that their younger generation do not want to master the skill.

A celebrity chef 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, it is believed, will materialize only if Lucknow can now generate interest about its hidden eateries.

Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from humble street carts to busy restaurants, and closely held family recipes.

The global recognition, it is believed, will motivate more people globally to discover these stories and visit the city to delight in the food wonders of Lucknow.