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

The northern Indian city of Lucknow has consistently been a haven for gastronomes, with residents and tourists alike celebrating its remarkable cuisine.

A Global Honor

In a recent announcement, 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 group of world cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this designation, it joins a international community of cities metropolises across over 100 countries focused on promoting "creativity as a driver of city development that is sustainable".

The accolade "demonstrates its centuries-old culinary traditions and vibrant culinary scene," according to a spokesperson from UNESCO's regional bureau for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this coveted list of seventy urban centers around the world.

A Metropolis Shaped by Cuisine

The accolade for this venerable city arrives as hardly a shock to its inhabitants or dedicated food lovers. Many echo the view that it is "an honor long overdue".

With the UNESCO designation, this beloved, chaotic, and vibrant city – the administrative center of India's biggest state – is at last in the global gaze for what has consistently characterized its soul: an immense devotion for food.

"'What's for dinner, the method of preparation' is a ongoing discussion from waking up until night in most homes," states a local cultural expert. "And you are actually assessed by the excellence of food that comes out of your kitchen."

An Imperial Food Tradition

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

These imperial kitchens were centers of culinary innovations, blending Persian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's most famous kebabs were fashioned. The story goes that the mutton galouti was devised to cater to an ageing nawab who had lost his teeth. His chefs minced the meat with raw papaya, kesar, and a blend of spices and made it so fine that it required no chewing.

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

A Diverse Culinary Landscape

In addition to the well-known kebabs and biryani, the culinary masters also created 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 haven for vegetarians.

The local traditionally vegetarian community's cuisine not only showcases fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Almost on every corner, there are little shops and carts – lesser-known delights that are immensely loved by the locals.

In the city center of Hazratganj, large gatherings start gathering from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with incredibly soft buns lathered with hand-churned white butter.

To start the day, one can head to a simple joint situated in the old city area of Aminabad. Almost 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also offers special treats of the season, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is intricate and involved. The artisan hand-churns the milk and then leaves it out at night, allowing the dew to give it its amazing airy feel.

On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Many however note that their younger generation are unwilling to take up the craft.

A renowned chef from Lucknow has frequently stated that the city's immense food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.

Every dish in Lucknow has a narrative – crafted by generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.

The international acclaim, it is believed, will encourage more people globally to explore these narratives and visit the city to taste the food wonders of Lucknow.