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

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

A Global Honor

In a recent announcement, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a select roster of world cities and sparking hopes that it will showcase Lucknow's peerless food. With this title, it joins a worldwide network of over 400 metropolises across more than 100 countries focused on promoting "artistic expression as a catalyst of city development that is sustainable".

The recognition "is a testament to its deep-rooted food heritage and lively gastronomic culture," according to a representative from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of seventy urban centers around the world.

A City Defined by Food

The honor for this venerable city arrives as hardly a shock to its locals or avid food lovers. Many agree with the sentiment that it is "a recognition that was delayed".

With the UNESCO accolade, this adored, bustling, and diverse city – the administrative center of India's biggest state – is now in the limelight for what has always defined its heart: an immense love for food.

"'What will be cooked, the method of preparation' is a ongoing conversation from morning until going to bed in most homes," notes a local cultural expert. "And you are actually judged by the quality 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 renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, perfected, and taken to extraordinary levels in their imperial kitchens.

These royal kitchens were centers of food experimentation, fusing Iranian and local Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's iconic kebabs were developed. Legend has it that the mutton galouti was devised to feed an elderly nawab who had no longer had his teeth. His cooks processed the meat with raw papaya, saffron, and spices and made it so soft that it required no chewing.

But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly sealed with a flour paste.

Beyond Kebabs and Biryani

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

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

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

Hidden Gems and Legacy Eateries

Nearly on countless corners, there are small establishments and carts – little-known gems that are immensely favored by the locals.

In the city center of Hazratganj, large gatherings start gathering from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with pillowy soft buns covered in freshly churned white butter.

For breakfast, one can make their way to a unpretentious joint located in the old city area 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).

Ensuring Legacy Continues

The city also offers unique treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is intricate and involved. The artisan beats the milk and then leaves it out at night, allowing the dew to give it its unique light consistency.

On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some but note that their children are unwilling to master the art.

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

Every dish in Lucknow tells a story – influenced by generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.

The worldwide honor, it is anticipated, will inspire more people worldwide to discover these stories and visit the city to delight in the food wonders of Lucknow.