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Tempting kebabs, scented biryani, and whipped, ethereal desserts.

The historic city in northern India of Lucknow has long been a dream destination for epicures, with residents and travelers alike celebrating its remarkable cuisine.

Worldwide Recognition

In a recent announcement, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious group of global cities and kindling hopes that it will spotlight Lucknow's peerless food. With this title, it becomes part of a international community of over 400 cities across over 100 countries dedicated to promoting "innovation as a catalyst of development that sustains urban life".

The recognition "stands as proof of its deep-rooted culinary traditions and vibrant gastronomic culture," as stated by a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of 70 cities internationally.

A Metropolis Shaped by Cuisine

The honor for this time-honored city arrives as no surprise to its residents or passionate food lovers. Many echo the opinion that it is "a recognition that was delayed".

With the UNESCO designation, this cherished, chaotic, and vibrant city – the administrative center of India's biggest state – is finally in the spotlight for what has consistently defined its heart: an unparalleled passion for food.

"'What's for dinner, how will it be cooked' is a ongoing conversation from waking up until going to bed in many homes," states a local cultural expert. "And you are often judged by the quality of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's often referred to after its historic wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, refined, and raised to sublime levels in their royal kitchens.

These royal kitchens were hubs of gastronomic creativity, fusing Persian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's iconic kebabs were developed. The story goes that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His cooks minced the meat with papaya, saffron, and a blend of spices and made it so fine that it required no chewing.

But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid securely sealed with a flour paste.

More Than Just Famous Dishes

Besides the obvious kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.

The local Baniya community's cuisine not only highlights seasonal produce 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 every corner, there are small establishments and kiosks – lesser-known treasures that are wildly popular with the locals.

In the heart of the city of Hazratganj, throngs of people start assembling from early morning at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with pillowy soft buns lathered with freshly churned white butter.

To start the day, one can visit a simple joint located in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still highly popular 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 special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The process of making it is scientific and involved. The artisan whisks the milk and then exposes it at night, allowing the dew to give it its unique airy feel.

On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many though note that their younger generation do not want to learn the skill.

A well-known culinary expert from Lucknow has often said that the city's profound food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.

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

The global recognition, it is believed, will motivate more people worldwide to learn these tales and travel to the city to delight in the culinary delights of Lucknow.