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

The northern Indian city of Lucknow has forever been a food lovers' paradise, with inhabitants and visitors equally praising its exquisite cuisine.

An International Accolade

In a recent announcement, UNESCO designated it as a Creative City of Gastronomy – including it in a prestigious list of international urban centers and igniting hopes that it will showcase Lucknow's sublime food. With this status, it enters a worldwide network of cities metropolises across more than 100 countries dedicated to promoting "artistic expression as a driver of city development that is sustainable".

The recognition "is a testament to its profound gastronomic legacy and dynamic gastronomic culture," as noted by a spokesperson from UNESCO's Regional Office for South Asia.

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

A Metropolis Shaped by Cuisine

The honor for this venerable city arrives as no surprise to its residents or passionate food lovers. Many agree with the sentiment that it is "an honor long overdue".

With the UNESCO designation, this beloved, lively, and vibrant city – the administrative center of India's most populous state – is at last in the spotlight for what has always shaped its heart: an immense devotion for food.

"'What will be cooked, how will it be cooked' is a ongoing dialogue from waking up until night in most homes," explains a local cultural expert. "And you are truly assessed by the standard of food that emerges from your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's often referred to after its historic opulent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were invented, perfected, and raised to extraordinary levels in their imperial kitchens.

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

It was during this time that Lucknow's renowned kebabs were fashioned. Legend has it that the mutton galouti was created to cater to an elderly nawab who had lost his teeth. His culinary artists minced the meat with raw papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.

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

More Than Just Famous Dishes

Apart from the famous kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.

The local Baniya community's cuisine doesn't just highlights fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Nearly on countless corners, there are tiny kiosks and carts – hidden gems that are extremely favored by the locals.

In the city center of Hazratganj, large gatherings start milling around from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with pillowy soft buns lathered with freshly churned white butter.

For breakfast, one can visit a simple joint situated in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also offers remarkable treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is scientific and demanding. The artisan whisks the milk and then sets it out at night, allowing the dew to give it its amazing frothy texture.

On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some however express concern that their children are reluctant to learn the art.

A renowned chef from Lucknow has noted that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its lesser-known eateries.

Every dish in Lucknow comes with a history – crafted by generational food businesses, from modest street carts to lively restaurants, and secret family recipes.

The global recognition, it is believed, will motivate more people globally to explore these tales and visit the city to taste the culinary delights of Lucknow.