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

The historic city in northern India of Lucknow has long been a food lovers' paradise, with inhabitants and travelers alike celebrating its superb cuisine.

An International Accolade

Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – including it in a select list of world cities and sparking hopes that it will spotlight Lucknow's sublime food. With this designation, it becomes part of a global network of cities urban centers across over 100 countries committed to promoting "creativity as a catalyst of city development that is sustainable".

The accolade "demonstrates its profound culinary traditions and dynamic food ecosystem," 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 70 global destinations worldwide.

A City Defined by Food

The accolade for this venerable city comes as hardly a shock to its locals or dedicated food lovers. Many agree with the sentiment that it is "an honor long overdue".

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 unparalleled passion for food.

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

A Royal Culinary Legacy

The Nawabi City – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were invented, refined, and taken to exquisite levels in their imperial kitchens.

These imperial kitchens were epicenters of gastronomic creativity, merging Iranian and indigenous Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's iconic kebabs were developed. As the tale is told that the galouti kebab was created to cater to an elderly nawab who had lost his teeth. His culinary artists ground the meat with papaya, saffron, and spices and made it so silky that it required no chewing.

But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely closed with a flour paste.

More Than Just Famous Dishes

Apart from the famous kebabs and biryani, the cooks also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

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

The local Baniya community's cuisine doesn't just showcases fresh harvests but also provides the city its meticulously prepared 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 kiosks – lesser-known treasures that are extremely favored by the locals.

In the central district of Hazratganj, large gatherings start assembling from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with pillowy soft buns slathered with hand-churned white butter.

To start the day, one can visit a unpretentious joint operating in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still in great demand 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 special seasonal delights, such as makkhan malai, a airy dessert available in the winter. The method of making it is precise and demanding. The vendor beats the milk and then exposes it 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. A number of but say that their children are reluctant to master the art.

A well-known culinary expert from Lucknow has noted that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its hidden eateries.

Every dish in Lucknow tells a story – crafted by family-run food businesses, from humble street carts to busy restaurants, and guarded family recipes.

The global recognition, it is anticipated, will inspire more people around the world to learn these narratives and visit the city to taste the food wonders of Lucknow.