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

The historic city in northern India of Lucknow has long been a haven for gastronomes, with residents and visitors alike swearing by its exquisite cuisine.

An International Accolade

Last month, UNESCO recognised it as a UNESCO Creative City for Gastronomy – adding it to a exclusive list of global cities and igniting hopes that it will highlight Lucknow's exceptional food. With this designation, it becomes part of a global network of cities cities across over 100 countries dedicated to promoting "creativity as a driver of city development that is sustainable".

The honor "is a testament to its profound culinary traditions and vibrant culinary scene," according to a representative from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 global destinations around the world.

An Urban Center with a Culinary Soul

The honor for this time-honored city arrives as hardly a shock to its residents or dedicated food lovers. Many echo the view that it is "a recognition that was delayed".

With the UNESCO recognition, this cherished, chaotic, and vibrant city – the capital of India's most populous state – is finally in the spotlight for what has consistently defined its essence: an immense passion for food.

"'The day's menu, how should it be prepared' is a ongoing discussion from waking up until going to bed in many homes," explains a local cultural expert. "And you are truly judged by the standard of food that emerges from your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, evolved, and raised to extraordinary levels in their royal kitchens.

These kitchens of the nobility were centers of gastronomic creativity, blending Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's most famous kebabs were created. Legend has it that the mutton galouti was devised to feed an ageing nawab who had lost his teeth. His culinary artists processed the meat with papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.

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

More Than Just Famous Dishes

Besides the well-known kebabs and biryani, the cooks also developed a vast array 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 haven for vegetarians.

The local traditionally vegetarian community's cuisine not only celebrates fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Almost on every corner, there are little shops and kiosks – hidden delights that are extremely favored by the locals.

In the central district of Hazratganj, large gatherings start milling around from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with fluffy buns covered in freshly churned white butter.

For breakfast, one can visit a simple joint operating in the old city area of Aminabad. Almost 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).

Ensuring Legacy Continues

The city also boasts remarkable seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The process of making it is precise and complicated. The artisan hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing airy feel.

On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many however say that their younger generation are reluctant to master the craft.

A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.

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

The worldwide honor, it is believed, will inspire more people worldwide to learn these stories and visit the city to delight in the culinary delights of Lucknow.