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

The northern Indian city of Lucknow has forever been a haven for gastronomes, with residents and visitors equally swearing by its exquisite cuisine.

Worldwide Recognition

Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – placing it on a prestigious group of world cities and igniting hopes that it will showcase Lucknow's peerless food. With this title, it joins a worldwide network of cities metropolises across more than 100 countries focused on promoting "creativity as a key factor of development that sustains urban life".

The recognition "stands as proof of its profound gastronomic legacy and dynamic culinary scene," according to a official from Unesco's regional bureau for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 cities internationally.

A Metropolis Shaped by Cuisine

The honor for this time-honored city is no surprise to its locals or passionate food lovers. Many agree with the opinion that it is "better late than never".

With the UNESCO recognition, this adored, chaotic, and diverse city – the administrative center of India's largest state – is finally in the global gaze for what has always shaped its soul: an immense passion for food.

"'What's for dinner, 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 actually judged by the standard of food that emerges from your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were created, perfected, and elevated to exquisite levels in their royal kitchens.

These imperial kitchens were epicenters of culinary innovations, merging Iranian and local Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's renowned kebabs were fashioned. The story goes that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His cooks minced the meat with raw papaya, kesar, and spices and made it so soft that it needed no chewing.

But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly closed with dough.

More Than Just Famous Dishes

Apart from the famous kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.

The local Baniya community's cuisine doesn't just highlights fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Nearly on many street corners, there are small establishments and stalls – little-known delights that are wildly popular with the locals.

In the city center of Hazratganj, throngs of people start assembling from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with fluffy buns lathered with freshly churned white butter.

To start the day, one can head to a no-frills joint located 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 presents special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The technique of making it is precise and demanding. The artisan beats the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible airy feel.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Some however express concern that their children do not want to take up the skill.

A well-known culinary expert from Lucknow has often said that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur 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 bustling restaurants, and closely held family recipes.

The global recognition, it is believed, will encourage more people globally to explore these tales and experience the city to taste the gastronomic treasures of Lucknow.