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

The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with inhabitants and tourists equally celebrating its remarkable cuisine.

Worldwide Recognition

In a recent announcement, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious roster of international urban centers and igniting hopes that it will spotlight Lucknow's peerless food. With this designation, it becomes part of a worldwide network of cities urban centers across more than 100 countries focused on promoting "innovation as a driver of city development that is sustainable".

The accolade "is a testament to its deep-rooted gastronomic legacy and dynamic food ecosystem," as noted by a spokesperson from Unesco's regional bureau for South Asia.

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

An Urban Center with a Culinary Soul

The honor for this historic city is hardly a shock to its residents or avid food lovers. Many share the sentiment that it is "an honor long overdue".

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

"'What's for dinner, how should it be prepared' is a constant discussion from morning until going to bed in most homes," states a local cultural expert. "And you are truly evaluated by the quality of food that is produced in your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were created, evolved, and elevated to exquisite levels in their opulent kitchens.

These imperial kitchens were hubs of culinary innovations, merging Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's iconic kebabs were created. The story goes that the mutton galouti was created to cater to an ageing nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, saffron, and a blend of spices and made it so silky that it required no chewing.

But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely closed with a flour paste.

More Than Just Famous Dishes

Besides the obvious kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.

The local traditionally vegetarian community's cuisine doesn't just celebrates local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Virtually on many street corners, there are tiny kiosks and kiosks – hidden delights that are immensely popular with the locals.

In the city center of Hazratganj, large gatherings start milling around from the crack of dawn at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with fluffy buns slathered with freshly churned white butter.

For breakfast, one can head to a no-frills joint operating in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers unique seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The process of making it is precise and involved. The artisan hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique light consistency.

On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some though note that their children are reluctant to take up the skill.

A celebrity chef from Lucknow has noted that the city's rich food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its under-the-radar eateries.

Every dish in Lucknow has a narrative – crafted by generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.

The international acclaim, it is believed, will encourage more people worldwide to discover these tales and visit the city to savour the food wonders of Lucknow.