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

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

A Global Honor

Last month, Unesco honored it as a City of Gastronomy within its Creative Cities Network – including it in a select list of international urban centers and sparking hopes that it will spotlight Lucknow's peerless food. With this designation, it enters a international community of over 400 metropolises across more than 100 countries dedicated to promoting "innovation as a catalyst of sustainable urban development".

The honor "is a testament to its deep-rooted food heritage and dynamic culinary scene," as noted by a spokesperson from UNESCO's regional bureau for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of 70 cities around the world.

A Metropolis Shaped by Cuisine

The accolade for this time-honored city is hardly a shock to its locals or passionate food lovers. Many echo the sentiment that it is "a recognition that was delayed".

With the UNESCO recognition, this beloved, lively, and eclectic city – the administrative center of India's largest state – is now in the limelight for what has perennially shaped its essence: an profound devotion for food.

"'What's for dinner, how should it be prepared' is a constant conversation from morning until going to bed in most homes," states a local cultural expert. "And you are actually evaluated by the standard of food that comes out of your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were invented, refined, and elevated to exquisite levels in their imperial kitchens.

These imperial kitchens were hubs of culinary innovations, merging Persian and local Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's iconic kebabs were created. Legend has it that the mutton galouti was devised to feed an ageing nawab who had lost his teeth. His cooks ground the meat with papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.

But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid securely closed with dough.

More Than Just Famous Dishes

In addition to the well-known kebabs and biryani, the cooks also built up a repertoire 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 additionally a dream for plant-based eaters.

The local Baniya community's cuisine doesn't just highlights local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Almost on every corner, there are little shops and stalls – hidden delights that are extremely favored by the locals.

In the city center of Hazratganj, throngs of people start assembling from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with fluffy buns slathered with hand-churned white butter.

In the morning, one can make their way to a no-frills joint located in the historic quarter of Aminabad. Almost 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 remarkable treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is precise and demanding. The cook whisks the milk and then exposes it at night, allowing the dew to give it its incredible frothy texture.

On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of though express concern that their younger generation are reluctant to take up the skill.

A renowned chef from Lucknow has often said that the city's rich 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 occur only if Lucknow can now create awareness about its hidden eateries.

Every dish in Lucknow tells a story – influenced by generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.

The international acclaim, it is hoped, will encourage more people around the world to explore these stories and visit the city to taste the gastronomic treasures of Lucknow.