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

The northern Indian city of Lucknow has consistently been a dream destination for epicures, with residents and travelers alike celebrating its superb cuisine.

A Global Honor

Last month, Unesco recognised it as a UNESCO Creative City for Gastronomy – including it in a exclusive roster of world cities and kindling hopes that it will highlight Lucknow's sublime food. With this title, it enters a global network of cities metropolises across more than 100 countries committed to promoting "artistic expression as a key factor of sustainable urban development".

The recognition "demonstrates its centuries-old food heritage and lively food ecosystem," as stated by a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of 70 cities internationally.

A Metropolis Shaped by Cuisine

The accolade for this time-honored city is little surprise to its residents or dedicated food lovers. Many share the view that it is "a recognition that was delayed".

With the UNESCO designation, this cherished, chaotic, and eclectic city – the administrative center of India's most populous state – is now in the global gaze for what has consistently defined its heart: an profound love for food.

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

A Royal Culinary Legacy

The City of the Nawabs – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, refined, and elevated to exquisite levels in their opulent kitchens.

These imperial kitchens were centers of culinary innovations, blending Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's iconic kebabs were developed. As the tale is told that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, kesar, and spices and made it so fine that it required no chewing.

But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid securely closed with a flour paste.

More Than Just Famous Dishes

In addition to the famous kebabs and biryani, the culinary masters also developed 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 vegetarian's paradise.

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

Time-Tested Food Joints

Nearly on countless corners, there are small establishments and stalls – lesser-known treasures that are extremely popular with the locals.

In the city center of Hazratganj, large gatherings start assembling from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with incredibly soft buns lathered with freshly churned white butter.

To start the day, one can visit a no-frills joint situated in the old city area of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also offers special treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is scientific and involved. The artisan beats the milk and then sets it out at night, allowing the dew to give it its unique airy feel.

On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of but express concern that their younger generation are unwilling to master the craft.

A renowned chef from Lucknow has noted that the city's immense food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its lesser-known eateries.

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

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