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

The historic city in northern India of Lucknow has forever been a food lovers' paradise, with locals and travelers equally praising its superb cuisine.

An International Accolade

Recently, Unesco honored it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive group of global cities and igniting hopes that it will spotlight Lucknow's sublime food. With this status, it becomes part of a worldwide network of more than four hundred urban centers across more than 100 countries committed to promoting "artistic expression as a key factor of city development that is sustainable".

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

Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this prestigious list of 70 cities around the world.

An Urban Center with a Culinary Soul

The honor for this historic city is little surprise to its locals or avid food lovers. Many agree with the sentiment that it is "better late than never".

With the UNESCO accolade, this beloved, chaotic, and diverse city – the administrative center of India's biggest state – is now in the spotlight for what has consistently shaped its heart: an immense passion for food.

"'What will be cooked, how will it be cooked' is a ongoing conversation from morning until night in most homes," notes a local cultural expert. "And you are truly assessed by the excellence of food that is produced in your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's often referred to after its historic opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, evolved, and elevated to extraordinary levels in their opulent kitchens.

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

It was during this time that Lucknow's iconic kebabs were fashioned. Legend has it that the galouti kebab was invented to feed an ageing nawab who had lost his teeth. His culinary artists minced the meat with raw papaya, saffron, and a blend of spices and made it so soft that it required no chewing.

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

A Diverse Culinary Landscape

Besides the well-known kebabs and biryani, the cooks also built up a repertoire 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 vegetarian's paradise.

The local Baniya community's cuisine not only celebrates local ingredients but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Almost on countless corners, there are little shops and kiosks – little-known treasures that are extremely popular with the locals.

In the heart of the city of Hazratganj, throngs of people start gathering from early morning at a famous tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with fluffy buns covered in freshly churned white butter.

In the morning, one can visit a unpretentious joint operating in the old city area of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also boasts unique seasonal delights, such as makkhan malai, a airy dessert found in the winter. The technique of making it is precise and complicated. The vendor whisks the milk and then leaves it out at night, allowing the dew to give it its amazing airy feel.

On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of though express concern that their children are unwilling to take up the craft.

A celebrity chef from Lucknow has frequently stated that the city's profound food legacy places it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its hidden eateries.

Every dish in Lucknow has a narrative – shaped by family-run food businesses, from humble street carts to bustling restaurants, and guarded family recipes.

The international acclaim, it is hoped, will inspire more people around the world to explore these narratives and experience the city to taste the gastronomic treasures of Lucknow.