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

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

An International Accolade

Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – including it in a select group of world cities and sparking hopes that it will showcase Lucknow's exceptional food. With this status, it becomes part of a international community of cities metropolises across over 100 countries committed to promoting "artistic expression as a catalyst of sustainable urban development".

The recognition "is a testament to its profound culinary traditions and vibrant food ecosystem," as noted by a official from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of seventy urban centers worldwide.

An Urban Center with a Culinary Soul

The recognition for this venerable city comes as hardly a shock to its locals or avid food lovers. Many agree with the view that it is "a recognition that was delayed".

With the UNESCO recognition, this cherished, bustling, and eclectic city – the administrative center of India's most populous state – is finally in the global gaze for what has perennially characterized its soul: an profound passion for food.

"'What will be cooked, how should it be prepared' is a continued conversation from waking up until going to bed in most homes," states a local cultural expert. "And you are actually evaluated by the standard of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's popularly called after its historic affluent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were created, perfected, and elevated to exquisite levels in their opulent kitchens.

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

It was during this time that Lucknow's renowned kebabs were developed. The story goes that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, kesar, and spices and made it so silky that it required no chewing.

But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover tightly sealed with dough.

A Diverse Culinary Landscape

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

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

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

Hidden Gems and Legacy Eateries

Virtually on every corner, there are small establishments and carts – little-known gems that are wildly loved by the locals.

In the city center of Hazratganj, huge crowds start milling around from 5 am at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with fluffy buns lathered with freshly churned white butter.

To start the day, one can make their way to a simple joint operating in the old city area of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers special seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is scientific and involved. The vendor whisks the milk and then exposes it at night, allowing the dew to give it its unique light consistency.

On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some though express concern that their children do not want to learn the skill.

A renowned chef from Lucknow has frequently stated that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its hidden eateries.

Every dish in Lucknow comes with a history – influenced by generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.

The international acclaim, it is believed, will motivate more people globally to learn these tales and experience the city to savour the culinary delights of Lucknow.