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

The northern Indian city of Lucknow has consistently been a dream destination for epicures, with residents and tourists equally praising its remarkable cuisine.

An International Accolade

Recently, Unesco honored it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious list of global cities and igniting hopes that it will showcase Lucknow's exceptional food. With this title, it enters a global network of cities urban centers across more than 100 countries committed to promoting "creativity as a key factor of city development that is sustainable".

The recognition "is a testament to its centuries-old gastronomic legacy and vibrant culinary scene," as stated by a representative from UNESCO's regional bureau for South Asia.

Lucknow is merely 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.

A Metropolis Shaped by Cuisine

The recognition for this historic city arrives as little surprise to its residents or passionate food lovers. Many share the sentiment that it is "a recognition that was delayed".

With the UNESCO designation, this adored, chaotic, and vibrant city – the administrative center of India's largest state – is now in the global gaze for what has perennially shaped its heart: an immense love for food.

"'What will be cooked, how will it be cooked' is a continued discussion from morning until going to bed in most homes," states a local cultural expert. "And you are actually evaluated by the quality of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

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 unique take on biryani that were invented, refined, and taken to exquisite levels in their opulent kitchens.

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

It was in this era that Lucknow's most famous kebabs were created. The story goes that the mutton galouti was invented to feed an ageing nawab who had no longer had his teeth. His cooks processed the meat with papaya, saffron, and a blend of spices and made it so silky that it required no chewing.

But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover securely sealed with dough.

A Diverse Culinary Landscape

Apart from the famous kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

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

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

Iconic Stalls and Historic Shops

Nearly on many street corners, there are small establishments and stalls – little-known delights that are wildly loved by the locals.

In the central district of Hazratganj, throngs of people start gathering from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, served in kulhads, along with incredibly soft buns slathered with freshly churned white butter.

For breakfast, one can visit a unpretentious joint operating in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its hot 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 airy dessert found in the winter. The process of making it is intricate and demanding. The artisan hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing airy feel.

On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some but note that their younger generation are unwilling to take up the skill.

A celebrity chef from Lucknow has frequently stated that the city's profound food legacy places it among the best 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 – crafted by family-run food businesses, from humble street carts to bustling restaurants, and closely held family recipes.

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