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

The historic city in northern India of Lucknow has long been a haven for gastronomes, with locals and tourists equally praising its exquisite cuisine.

An International Accolade

Last month, UNESCO recognised it as a UNESCO Creative City for Gastronomy – including it in a prestigious roster of world cities and kindling hopes that it will highlight Lucknow's exceptional food. With this designation, it enters a international community of more than four hundred cities across over 100 countries focused on promoting "artistic expression as a catalyst of city development that is sustainable".

The accolade "is a testament to its centuries-old culinary traditions and dynamic gastronomic culture," according to a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 cities worldwide.

A Metropolis Shaped by Cuisine

The recognition for this historic city is little surprise to its inhabitants or passionate food lovers. Many share the sentiment that it is "a recognition that was delayed".

With the UNESCO recognition, this beloved, lively, and vibrant city – the capital of India's most populous state – is at last in the limelight for what has always characterized its soul: an immense passion for food.

"'What will be cooked, how should it be prepared' is a constant discussion from waking up until going to bed in many homes," notes a local cultural expert. "And you are truly evaluated by the excellence of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's widely known after its historic wealthy Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were invented, refined, and raised to exquisite levels in their imperial kitchens.

These imperial kitchens were epicenters of food experimentation, merging Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's iconic kebabs were fashioned. As the tale is told that the mutton galouti was devised to feed an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.

But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover tightly closed with a flour paste.

Beyond Kebabs and Biryani

Besides the famous kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (rich 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 vegetarian's paradise.

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

Hidden Gems and Legacy Eateries

Nearly on countless corners, there are small establishments and kiosks – little-known treasures that are extremely loved by the locals.

In the central district of Hazratganj, huge crowds start assembling from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with fluffy buns lathered with hand-churned white butter.

For breakfast, one can visit a unpretentious joint located in the old city area of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also boasts special seasonal delights, such as makkhan malai, a airy dessert available in the winter. The process of making it is scientific and demanding. The cook beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible light consistency.

On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however say that their children are reluctant to take up the skill.

A renowned chef from Lucknow has noted that the city's rich food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its lesser-known 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 global recognition, it is anticipated, will motivate more people around the world to discover these tales and travel to the city to taste the food wonders of Lucknow.