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

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

An International Accolade

Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious list of world cities and igniting hopes that it will showcase Lucknow's sublime food. With this designation, it joins a worldwide network of cities metropolises across over 100 countries committed to promoting "artistic expression as a key factor of city development that is sustainable".

The accolade "stands as proof of its profound food heritage and vibrant food ecosystem," as noted by a representative from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of 70 global destinations worldwide.

An Urban Center with a Culinary Soul

The recognition for this venerable city comes as no surprise to its inhabitants or avid food lovers. Many echo the view that it is "an honor long overdue".

With the UNESCO recognition, this adored, lively, and vibrant city – the administrative center of India's biggest state – is finally in the global gaze for what has perennially defined its soul: an profound love for food.

"'What will be cooked, the method of preparation' is a ongoing dialogue from waking up until night in most homes," explains a local cultural expert. "And you are often judged by the excellence of food that emerges from your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were invented, perfected, and taken to sublime levels in their opulent kitchens.

These kitchens of the nobility were epicenters of gastronomic creativity, blending 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. As the tale is told that the galouti kebab was created 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 needed no chewing.

But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover tightly closed with a flour paste.

A Diverse Culinary Landscape

Apart from the famous kebabs and biryani, the culinary masters also created a collection 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 additionally a vegetarian's paradise.

The local Baniya community's cuisine not only celebrates local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Almost on countless corners, there are little shops and kiosks – hidden gems that are immensely favored by the locals.

In the central district of Hazratganj, throngs of people start milling around from 5 am at a renowned tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with pillowy soft buns slathered with hand-churned white butter.

For breakfast, one can visit a unpretentious joint situated in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also boasts unique seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The method of making it is precise and demanding. The cook hand-churns the milk and then sets it out at night, allowing the dew to give it its amazing frothy texture.

On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some though express concern that their children do not want to take up the art.

A celebrity chef from Lucknow has frequently stated that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its lesser-known eateries.

Every dish in Lucknow comes with a history – influenced by family-run food businesses, from humble street carts to bustling restaurants, and closely held family recipes.

The international acclaim, it is believed, will inspire more people worldwide to learn these narratives and travel to the city to delight in the food wonders of Lucknow.