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

The historic city in northern India of Lucknow has forever been a haven for gastronomes, with inhabitants and tourists equally celebrating its exquisite cuisine.

A Global Honor

Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – placing it on a select list of global cities and igniting hopes that it will showcase Lucknow's peerless food. With this designation, it joins a global network of more than four hundred urban centers across more than 100 countries committed to promoting "creativity as a driver of development that sustains urban life".

The honor "stands as proof of its centuries-old gastronomic legacy and vibrant culinary scene," as stated by a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of 70 cities worldwide.

A Metropolis Shaped by Cuisine

The accolade for this venerable city arrives as hardly a shock to its residents or avid food lovers. Many share the opinion that it is "better late than never".

With the UNESCO designation, this cherished, chaotic, and eclectic city – the administrative center of India's biggest state – is now in the limelight for what has perennially shaped its heart: an immense passion for food.

"'What's for dinner, the method of preparation' is a ongoing conversation from waking up until going to bed in most homes," notes a local cultural expert. "And you are actually evaluated by the quality of food that emerges from your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's often referred to after its historic opulent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were conceived, refined, and elevated to extraordinary levels in their imperial kitchens.

These kitchens of the nobility were epicenters of culinary innovations, fusing Persian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's iconic kebabs were fashioned. Legend has it that the mutton galouti was invented to feed an elderly nawab who had no longer had his teeth. His chefs processed the meat with papaya, saffron, and spices and made it so fine 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 prepared on a low, leisurely heat, with the pot's lid securely sealed with a flour paste.

A Diverse Culinary Landscape

Apart from the well-known kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

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

The local Baniya community's cuisine not only highlights seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Nearly on countless corners, there are tiny kiosks and carts – lesser-known treasures that are extremely loved by the locals.

In the central district of Hazratganj, huge crowds start milling around from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with pillowy soft buns lathered with hand-churned white butter.

For breakfast, one can head to a no-frills joint operating in the old city area of Aminabad. Nearly 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 special treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is precise and complicated. The artisan hand-churns the milk and then exposes it at night, allowing the dew to give it its incredible airy feel.

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

A well-known culinary expert from Lucknow has often said that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.

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

The worldwide honor, it is believed, will motivate more people worldwide to explore these narratives and visit the city to delight in the gastronomic treasures of Lucknow.