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

The historic city in northern India of Lucknow has forever been a haven for gastronomes, with residents and travelers equally praising its remarkable cuisine.

A Global Honor

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – including it in a prestigious roster of world cities and igniting hopes that it will highlight Lucknow's sublime food. With this designation, it enters a global network of over 400 cities across more than 100 countries dedicated to promoting "creativity as a catalyst of sustainable urban development".

The recognition "is a testament to its centuries-old culinary traditions and lively culinary scene," as stated by a spokesperson 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 highly sought-after list of seventy urban centers around the world.

An Urban Center with a Culinary Soul

The recognition for this historic city is no surprise to its locals or passionate food lovers. Many share the opinion that it is "an honor long overdue".

With the UNESCO recognition, this beloved, chaotic, and diverse city – the capital of India's biggest state – is at last in the global gaze for what has always characterized its soul: an unparalleled devotion for food.

"'What's for dinner, the method of preparation' is a constant dialogue from morning until going to bed in most homes," notes a local cultural expert. "And you are truly evaluated by the quality of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, refined, and taken to extraordinary levels in their royal kitchens.

These kitchens of the nobility were centers of food experimentation, fusing Persian and native Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's renowned kebabs were developed. Legend has it that the galouti kebab was created to feed an elderly nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, saffron, and spices and made it so soft that it needed no chewing.

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

Beyond Kebabs and Biryani

Besides the obvious kebabs and biryani, the cooks also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

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

The local traditionally vegetarian community's cuisine doesn't just celebrates local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Virtually on every corner, there are tiny kiosks and carts – little-known treasures that are immensely favored by the locals.

In the heart of the city of Hazratganj, throngs of people start gathering from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, served in earthenware cups, along with fluffy buns lathered with freshly churned white butter.

For breakfast, one can head to a no-frills joint located in the old city area of Aminabad. Nearly 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 boasts unique 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 leaves it out at night, allowing the nighttime moisture to give it its incredible airy feel.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some though express concern that their children are reluctant to learn the craft.

A renowned chef from Lucknow has often said that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.

Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from modest street carts to busy restaurants, and secret family recipes.

The global recognition, it is hoped, will encourage more people around the world to explore these stories and visit the city to delight in the gastronomic treasures of Lucknow.