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Tempting kebabs, scented biryani, and airy, cloud-like desserts.

The northern Indian city of Lucknow has long been a dream destination for epicures, with inhabitants and visitors equally praising its superb cuisine.

A Global Honor

Last month, UNESCO recognised it as a UNESCO Creative City for Gastronomy – adding it to a exclusive list of world cities and kindling hopes that it will highlight Lucknow's exceptional food. With this title, it joins a worldwide network of more than four hundred metropolises across over 100 countries committed to promoting "innovation as a catalyst of sustainable urban development".

The honor "demonstrates its profound culinary traditions and dynamic gastronomic culture," according to a official from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this prestigious list of 70 cities worldwide.

A Metropolis Shaped by Cuisine

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

With the UNESCO accolade, this beloved, lively, and diverse city – the administrative center of India's biggest state – is now in the spotlight for what has perennially characterized its soul: an immense love for food.

"'The day's menu, how will it be cooked' is a continued dialogue from morning until going to bed in many homes," explains a local cultural expert. "And you are often judged by the quality of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were invented, perfected, and raised to exquisite levels in their royal kitchens.

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

It was in this era that Lucknow's renowned kebabs were created. As the tale is told that the galouti kebab was created to cater to 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 silky that it required no chewing.

But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly closed with a flour paste.

A Diverse Culinary Landscape

Besides the obvious kebabs and biryani, the cooks also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent 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 not only highlights local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Almost on many street corners, there are small establishments and kiosks – little-known gems that are extremely favored by the locals.

In the central district of Hazratganj, throngs of people start milling around from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with incredibly soft buns slathered with hand-churned white butter.

For breakfast, one can visit a no-frills joint located in the old city area 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).

Safeguarding a Culinary Heritage

The city also presents remarkable treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is precise and involved. The cook whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible airy feel.

On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of however say that their children are reluctant to learn the craft.

A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its hidden eateries.

Every dish in Lucknow comes with a history – shaped by family-run food businesses, from humble street carts to busy restaurants, and closely held family recipes.

The worldwide honor, it is hoped, will encourage more people globally to discover these tales and experience the city to taste the food wonders of Lucknow.