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Tempting kebabs, fragrant biryani, and airy, ethereal desserts.

The northern Indian city of Lucknow has long been a dream destination for epicures, with inhabitants and tourists equally celebrating its remarkable cuisine.

A Global Honor

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 igniting hopes that it will highlight Lucknow's exceptional food. With this status, it enters a worldwide network of over 400 cities across more than 100 countries focused on promoting "innovation as a catalyst of city development that is sustainable".

The recognition "demonstrates its profound culinary traditions and vibrant food ecosystem," as stated by a representative from UNESCO's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of seventy urban centers around the world.

An Urban Center with a Culinary Soul

The recognition for this historic city is hardly a shock to its inhabitants or passionate food lovers. Many echo the sentiment that it is "an honor long overdue".

With the UNESCO recognition, this cherished, lively, and diverse city – the administrative center of India's biggest state – is now in the spotlight for what has always defined its soul: an profound love for food.

"'What's for dinner, the method of preparation' is a continued conversation from morning until night in most homes," states 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 Nawabi City – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were invented, perfected, and elevated to extraordinary levels in their opulent kitchens.

These imperial kitchens were epicenters of gastronomic creativity, merging Persian and local 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. Legend has it that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His cooks ground the meat with raw papaya, kesar, and spices and made it so silky that it needed no chewing.

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

A Diverse Culinary Landscape

Apart from the well-known kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.

The local Baniya community's cuisine doesn't just highlights local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Time-Tested Food Joints

Almost on every corner, there are small establishments and stalls – little-known gems that are wildly popular with the locals.

In the heart of the city of Hazratganj, large gatherings start gathering from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with incredibly soft buns covered in hand-churned white butter.

To start the day, one can head to a simple joint located in the historic quarter of Aminabad. Nearly 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 presents special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The process of making it is intricate and demanding. The cook beats the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible frothy texture.

On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however express concern that their younger generation are unwilling to learn the art.

A celebrity chef from Lucknow has noted that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its lesser-known eateries.

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

The international acclaim, it is anticipated, will encourage more people globally to discover these tales and experience the city to taste the gastronomic treasures of Lucknow.