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Tempting kebabs, aromatic biryani, and fluffy, ethereal desserts.

The historic city in northern India of Lucknow has forever been a food lovers' paradise, with residents and visitors alike praising its remarkable cuisine.

An International Accolade

Recently, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious list of global cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this title, it becomes part of a global network of cities metropolises across over 100 countries focused on promoting "creativity as a key factor of sustainable urban development".

The accolade "stands as proof of its centuries-old food heritage and dynamic gastronomic culture," as stated by a spokesperson from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of seventy urban centers worldwide.

An Urban Center with a Culinary Soul

The honor for this time-honored city comes as little surprise to its locals or passionate food lovers. Many agree with the view that it is "better late than never".

With the UNESCO designation, this beloved, lively, and eclectic city – the administrative center of India's most populous state – is finally in the limelight for what has always shaped its soul: an immense passion for food.

"'The day's menu, how will it be cooked' is a constant conversation from morning until going to bed in most homes," states a local cultural expert. "And you are truly judged by the quality of food that emerges from your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were conceived, refined, and elevated to extraordinary levels in their imperial kitchens.

These imperial kitchens were centers of culinary innovations, blending Iranian and native Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's most famous kebabs were fashioned. Legend has it that the mutton galouti was created to feed an elderly nawab who had lost his teeth. His cooks minced the meat with raw papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.

But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely sealed with a flour paste.

A Diverse Culinary Landscape

In addition to the famous kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet 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 doesn't just highlights seasonal produce but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Almost on countless corners, there are small establishments and carts – lesser-known gems that are immensely loved by the locals.

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

For breakfast, one can head to a simple joint operating in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also presents special seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is precise and complicated. The cook hand-churns the milk and then sets it out at night, allowing the dew to give it its amazing light consistency.

On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many though say that their younger generation do not want to learn the art.

A renowned chef from Lucknow has often said that the city's profound food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its lesser-known eateries.

Every dish in Lucknow comes with a history – shaped by family-run food businesses, from modest street carts to busy restaurants, and guarded family recipes.

The worldwide honor, it is believed, will encourage more people globally to discover these stories and visit the city to savour the food wonders of Lucknow.