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

The northern Indian city of Lucknow has consistently been a haven for gastronomes, with inhabitants and tourists equally celebrating its superb cuisine.

An International Accolade

Recently, Unesco designated it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive roster of world cities and igniting hopes that it will highlight Lucknow's peerless food. With this status, it joins a worldwide network of cities metropolises across more than 100 countries focused on promoting "innovation as a driver of sustainable urban development".

The accolade "is a testament to its profound food heritage and lively culinary scene," as noted by a official from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 cities internationally.

An Urban Center with a Culinary Soul

The recognition for this venerable city comes as little surprise to its inhabitants or dedicated food lovers. Many agree with the view that it is "better late than never".

With the UNESCO designation, this beloved, bustling, and eclectic city – the administrative center of India's largest state – is finally in the limelight for what has always characterized its essence: an profound love for food.

"'The day's menu, the method of preparation' is a constant conversation from waking up until night in most homes," notes a local cultural expert. "And you are actually judged by the quality of food that comes out of your kitchen."

An Imperial Food Tradition

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

These kitchens of the nobility were epicenters of culinary innovations, blending Persian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's most famous kebabs were developed. Legend has it that the mutton galouti was invented to feed an ageing nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, saffron, and spices and made it so soft that it required no chewing.

But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly sealed with a flour paste.

More Than Just Famous Dishes

Besides the famous kebabs and biryani, the culinary masters also created a vast array 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 traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Almost on countless corners, there are little shops and stalls – little-known gems that are wildly loved by the locals.

In the central district of Hazratganj, large gatherings start gathering from early morning at a famous tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with pillowy soft buns lathered with freshly churned white butter.

In the morning, one can make their way to a simple joint operating in the historic quarter of Aminabad. Almost 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 offers remarkable seasonal delights, such as makkhan malai, a airy dessert available in the winter. The process of making it is scientific and complicated. The artisan whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing airy feel.

On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many though express concern that their children are unwilling to take up the skill.

A well-known culinary expert from Lucknow has noted that the city's profound food legacy puts 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 create awareness about its lesser-known eateries.

Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from humble street carts to bustling restaurants, and secret family recipes.

The international acclaim, it is believed, will motivate more people worldwide to learn these stories and experience the city to taste the food wonders of Lucknow.