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

The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with inhabitants and visitors alike celebrating its exquisite cuisine.

Worldwide Recognition

Recently, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive list of world cities and sparking hopes that it will showcase Lucknow's sublime food. With this status, it enters a international community of more than four hundred metropolises across more than 100 countries focused on promoting "creativity as a driver of sustainable urban development".

The honor "is a testament to its deep-rooted food heritage and dynamic culinary scene," according to a representative from Unesco's Regional Office for South Asia.

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

A City Defined by Food

The honor for this time-honored city comes as little surprise to its inhabitants or avid food lovers. Many agree with the sentiment that it is "a recognition that was delayed".

With the UNESCO designation, this beloved, bustling, and eclectic city – the administrative center of India's most populous state – is finally in the spotlight for what has perennially characterized its heart: an immense love for food.

"'What will be cooked, the method of preparation' is a constant discussion from morning until going to bed in many homes," notes a local cultural expert. "And you are actually judged by the standard of food that is produced in your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were invented, evolved, and raised to extraordinary levels in their royal kitchens.

These royal kitchens were centers of gastronomic creativity, merging Iranian and local Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's most famous kebabs were fashioned. Legend has it that the mutton galouti was devised to cater to an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, saffron, and spices and made it so fine that it needed no chewing.

But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid tightly sealed with dough.

Beyond Kebabs and Biryani

In addition to the obvious kebabs and biryani, the cooks 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 just about kebabs and biryani – the region is additionally a haven for vegetarians.

The local Baniya community's cuisine not only showcases seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

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

In the city center of Hazratganj, huge crowds start assembling from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with fluffy buns covered in freshly churned white butter.

In the morning, one can visit a unpretentious joint operating in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also presents remarkable seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is scientific and demanding. The vendor beats the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing frothy texture.

On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many however say that their children are reluctant to learn the craft.

A well-known culinary expert from Lucknow has often said that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its lesser-known eateries.

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

The worldwide honor, it is believed, will inspire more people globally to explore these narratives and travel to the city to savour the gastronomic treasures of Lucknow.