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

The northern Indian city of Lucknow has forever been a dream destination for epicures, with locals and tourists equally swearing by its superb cuisine.

Worldwide Recognition

Last month, Unesco honored it as a UNESCO Creative City for Gastronomy – adding it to a select group of world cities and igniting hopes that it will spotlight Lucknow's peerless food. With this designation, it joins a worldwide network of over 400 cities across more than 100 countries committed to promoting "artistic expression as a key factor of development that sustains urban life".

The accolade "is a testament to its centuries-old food heritage and dynamic gastronomic culture," as noted by a spokesperson from Unesco's regional bureau for South Asia.

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

A City Defined by Food

The honor for this historic city arrives as no surprise to its locals or dedicated food lovers. Many agree with the view that it is "better late than never".

With the UNESCO accolade, this adored, bustling, and vibrant city – the administrative center of India's largest state – is now in the spotlight for what has perennially characterized its soul: an profound passion for food.

"'The day's menu, the method of preparation' is a continued discussion from morning until night in most homes," notes a local cultural expert. "And you are truly assessed by the quality of food that emerges from your kitchen."

An Imperial Food Tradition

The City of the Nawabs – 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 singular take on biryani that were created, refined, and taken to extraordinary levels in their imperial kitchens.

These kitchens of the nobility were centers of culinary innovations, merging Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.

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

But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely sealed with a flour paste.

More Than Just Famous Dishes

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

However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians.

The local Baniya community's cuisine not only celebrates local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Virtually on every corner, there are tiny kiosks and stalls – hidden delights that are extremely favored by the locals.

In the city center of Hazratganj, large gatherings start milling around from 5 am at a renowned tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with fluffy buns lathered with freshly churned white butter.

In the morning, one can make their way to a no-frills joint operating in the old city area of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also presents remarkable treats of the season, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is scientific and demanding. The vendor whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing light consistency.

On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of but say that their younger generation are unwilling to learn the craft.

A well-known culinary expert from Lucknow has often said that the city's rich food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its lesser-known eateries.

Every dish in Lucknow tells a story – shaped by family-run food businesses, from modest street carts to busy restaurants, and guarded family recipes.

The worldwide honor, it is hoped, will encourage more people globally to explore these stories and experience the city to taste the culinary delights of Lucknow.