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

The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with residents and travelers alike celebrating its superb cuisine.

An International Accolade

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious roster of global cities and igniting hopes that it will highlight Lucknow's sublime food. With this designation, it enters a global network of over 400 cities across more than 100 countries focused on promoting "creativity as a catalyst of development that sustains urban life".

The accolade "demonstrates its deep-rooted gastronomic legacy and dynamic gastronomic culture," as stated by a official from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this coveted list of 70 global destinations worldwide.

A City Defined by Food

The honor for this time-honored city arrives as hardly a shock to its residents or passionate food lovers. Many echo the opinion that it is "better late than never".

With the UNESCO accolade, this adored, bustling, and diverse city – the administrative center of India's most populous state – is at last in the spotlight for what has always defined its soul: an immense passion for food.

"'What will be cooked, the method of preparation' is a ongoing conversation from morning until night in many homes," notes a local cultural expert. "And you are actually assessed by the quality of food that is produced in your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, perfected, and taken to sublime levels in their royal kitchens.

These royal kitchens were centers of gastronomic creativity, merging Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's renowned kebabs were created. Legend has it that the mutton galouti was created to cater to an ageing nawab who had lost his teeth. His cooks ground the meat with raw papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.

But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid securely sealed with dough.

A Diverse Culinary Landscape

In addition to the well-known kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.

The local traditionally vegetarian community's cuisine not only highlights seasonal produce but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Virtually on many street corners, there are little shops and stalls – lesser-known gems that are immensely loved by the locals.

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

To start the day, one can make their way to a unpretentious joint situated in the historic quarter of Aminabad. Nearly 150 years after it was founded, 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 remarkable seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The method of making it is precise and complicated. The artisan whisks the milk and then sets it out at night, allowing the dew to give it its unique frothy texture.

On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some but note that their children are unwilling to learn the skill.

A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its hidden eateries.

Every dish in Lucknow has a narrative – influenced by multi-generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.

The global recognition, it is anticipated, will inspire more people around the world to explore these narratives and visit the city to delight in the food wonders of Lucknow.