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

The historic city in northern India of Lucknow has long been a food lovers' paradise, with inhabitants and visitors equally celebrating its superb cuisine.

An International Accolade

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious list of international urban centers and sparking hopes that it will spotlight Lucknow's sublime food. With this status, it enters a international community of over 400 metropolises across more than 100 countries dedicated to promoting "artistic expression as a driver of city development that is sustainable".

The recognition "is a testament to its profound food heritage and lively culinary scene," according to a spokesperson from Unesco's regional bureau for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this prestigious list of 70 global destinations worldwide.

An Urban Center with a Culinary Soul

The accolade for this venerable city is little surprise to its locals or dedicated food lovers. Many agree with the opinion that it is "better late than never".

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

"'The day's menu, the method of preparation' is a continued dialogue from morning until night in many homes," notes a local cultural expert. "And you are often judged by the standard of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's often referred to after its historic affluent Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were invented, evolved, and elevated to extraordinary levels in their royal kitchens.

These kitchens of the nobility were hubs of gastronomic creativity, fusing Iranian and indigenous Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's renowned kebabs were created. Legend has it that the galouti kebab was created to feed an elderly nawab who had no longer had his teeth. His chefs minced the meat with papaya, saffron, and a blend of spices and made it so soft that it required no chewing.

But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover securely sealed with a flour paste.

A Diverse Culinary Landscape

Apart from the famous kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.

The local Baniya community's cuisine doesn't just showcases local ingredients but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Virtually on every corner, there are tiny kiosks and stalls – little-known delights that are immensely popular with the locals.

In the city center of Hazratganj, huge crowds start gathering from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in kulhads, along with incredibly soft buns slathered with hand-churned white butter.

In the morning, one can head to a simple joint situated in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also boasts special treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is scientific and involved. The artisan hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible light consistency.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Some though note that their children do not want to take up the skill.

A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its hidden eateries.

Every dish in Lucknow has a narrative – shaped by generational food businesses, from humble street carts to busy restaurants, and secret family recipes.

The global recognition, it is hoped, will encourage more people around the world to learn these narratives and experience the city to taste the culinary delights of Lucknow.