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

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

An International Accolade

In a recent announcement, Unesco honored it as a City of Gastronomy within its Creative Cities Network – including it in a select roster of international urban centers and igniting hopes that it will highlight Lucknow's peerless food. With this designation, it enters a global network of over 400 urban centers across over 100 countries committed to promoting "artistic expression as a driver of city development that is sustainable".

The accolade "demonstrates its centuries-old culinary traditions and vibrant culinary scene," as stated by a representative from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 global destinations internationally.

A City Defined by Food

The accolade for this time-honored city is little surprise to its locals or avid food lovers. Many share the opinion that it is "better late than never".

With the UNESCO recognition, this adored, lively, and vibrant city – the capital of India's most populous state – is finally in the global gaze for what has always shaped its essence: an profound love for food.

"'The day's menu, the method of preparation' is a constant conversation from waking up until going to bed in most homes," states a local cultural expert. "And you are often judged by the excellence of food that is produced in your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's widely known after its historic affluent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were conceived, evolved, and elevated to extraordinary levels in their imperial kitchens.

These royal kitchens were hubs of food experimentation, merging Persian and native Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's iconic kebabs were fashioned. As the tale is told that the mutton galouti was created to feed an ageing nawab who had lost his teeth. His cooks processed the meat with papaya, kesar, and spices and made it so soft that it required no chewing.

But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid tightly sealed with dough.

More Than Just Famous Dishes

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

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

The local Baniya community's cuisine doesn't just highlights seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Nearly on countless corners, there are little shops and kiosks – lesser-known gems that are wildly favored by the locals.

In the city center of Hazratganj, large gatherings start milling around from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with pillowy soft buns covered in hand-churned white butter.

For breakfast, one can visit a simple joint located in the historic quarter of Aminabad. Almost 150 years after it was founded, 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 special treats of the season, such as makkhan malai, a frothy dessert found in the winter. The process of making it is scientific and involved. The vendor whisks the milk and then exposes it at night, allowing the dew to give it its incredible frothy texture.

On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some however say that their younger generation are unwilling to master the craft.

A renowned chef from Lucknow has frequently stated that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its hidden eateries.

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

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