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

The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with locals and travelers alike celebrating its superb cuisine.

An International Accolade

Last month, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious group of global cities and kindling hopes that it will spotlight Lucknow's sublime food. With this designation, it joins a global network of cities metropolises across more than 100 countries committed to promoting "innovation as a driver of development that sustains urban life".

The honor "is a testament to its profound culinary traditions and vibrant food ecosystem," as noted by a official from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this coveted list of 70 global destinations around the world.

An Urban Center with a Culinary Soul

The recognition for this venerable city is hardly a shock to its inhabitants or passionate food lovers. Many agree with the sentiment that it is "an honor long overdue".

With the UNESCO accolade, this beloved, chaotic, and diverse city – the administrative center of India's largest state – is now in the spotlight for what has always shaped its essence: an immense love for food.

"'The day's menu, how will it be cooked' is a ongoing conversation from waking up until going to bed in most homes," states a local cultural expert. "And you are often judged by the standard of food that comes out of your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's popularly called after its historic wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, perfected, and taken to extraordinary levels in their opulent kitchens.

These imperial kitchens were epicenters of culinary innovations, merging Persian and native Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's iconic kebabs were developed. The story goes that the galouti kebab was created to feed an elderly nawab who had no longer had his teeth. His cooks processed the meat with papaya, kesar, and spices and made it so fine that it needed no chewing.

But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover tightly closed with dough.

More Than Just Famous Dishes

Besides the obvious kebabs and biryani, the cooks also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is also a vegetarian's paradise.

The local Baniya community's cuisine not only celebrates local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Nearly on many street corners, there are tiny kiosks and stalls – little-known gems that are wildly favored by the locals.

In the central district of Hazratganj, throngs of people start assembling from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with fluffy buns covered in freshly churned white butter.

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

Safeguarding a Culinary Heritage

The city also offers unique treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is precise and complicated. The artisan beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique airy feel.

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

A renowned chef from Lucknow has frequently stated that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.

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

The international acclaim, it is hoped, will motivate more people worldwide to discover these stories and experience the city to taste the gastronomic treasures of Lucknow.