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

The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with locals and visitors equally celebrating its exquisite cuisine.

A Global Honor

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – adding it to a select roster of world cities and kindling hopes that it will showcase Lucknow's exceptional food. With this designation, it enters a international community of over 400 cities across more than 100 countries focused on promoting "artistic expression as a driver of sustainable urban development".

The recognition "is a testament to its deep-rooted gastronomic legacy and lively gastronomic culture," as stated by a spokesperson from Unesco's regional bureau for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of 70 global destinations worldwide.

A City Defined by Food

The accolade for this venerable city arrives as little surprise to its inhabitants or avid food lovers. Many share the opinion that it is "an honor long overdue".

With the UNESCO designation, this beloved, chaotic, and diverse city – the capital of India's most populous state – is at last in the spotlight for what has always defined its essence: an unparalleled passion for food.

"'The day's menu, how will it be cooked' is a continued conversation from waking up until night in most homes," explains a local cultural expert. "And you are often evaluated by the excellence of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's often referred to after its historic affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, refined, and elevated to extraordinary levels in their imperial kitchens.

These royal kitchens were epicenters of culinary innovations, fusing Persian and native Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's most famous kebabs were fashioned. Legend has it that the galouti kebab was devised to feed an elderly nawab who had no longer had his teeth. His cooks minced the meat with papaya, saffron, and a blend of spices and made it so fine that it required no chewing.

But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover securely closed with a flour paste.

A Diverse Culinary Landscape

Apart from the famous kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (rich 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 dream for plant-based eaters.

The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

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

In the city center of Hazratganj, large gatherings start assembling from early morning at a famous tea stall to get a steaming cup of milky masala chai, served in kulhads, along with incredibly soft buns slathered 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 established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also boasts remarkable seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The method of making it is intricate and involved. The cook beats the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing light consistency.

On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some though say that their children are unwilling to learn the skill.

A celebrity chef from Lucknow has frequently stated that the city's rich food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its lesser-known eateries.

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

The global recognition, it is anticipated, will inspire more people around the world to learn these narratives and visit the city to savour the culinary delights of Lucknow.