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

The northern Indian city of Lucknow has forever been a haven for gastronomes, with residents and tourists alike swearing by its remarkable cuisine.

An International Accolade

In a recent announcement, UNESCO honored it as a UNESCO Creative City for Gastronomy – adding it to a prestigious list of global cities and kindling hopes that it will showcase Lucknow's exceptional food. With this designation, it joins a global network of more than four hundred urban centers across more than 100 countries dedicated to promoting "innovation as a driver of city development that is sustainable".

The recognition "demonstrates its profound food heritage and dynamic food ecosystem," as stated by a official from Unesco's Regional Office for South Asia.

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

A Metropolis Shaped by Cuisine

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

With the UNESCO accolade, this beloved, bustling, and eclectic city – the capital of India's most populous state – is finally in the limelight for what has perennially shaped its heart: an profound passion for food.

"'The day's menu, how should it be prepared' is a ongoing dialogue from morning until going to bed in many homes," notes a local cultural expert. "And you are truly evaluated by the standard of food that emerges from your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were created, evolved, and raised to exquisite levels in their royal kitchens.

These kitchens of the nobility were epicenters of food experimentation, blending Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's renowned kebabs were developed. The story goes that the mutton galouti was invented to feed an elderly nawab who had lost his teeth. His chefs minced the meat with raw papaya, saffron, and a blend of spices and made it so silky that it required no chewing.

But arguably the most significant 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 securely sealed with a flour paste.

A Diverse Culinary Landscape

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

However, Lucknow is not only about kebabs and biryani – the region is additionally a haven for vegetarians.

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

Hidden Gems and Legacy Eateries

Virtually on countless corners, there are small establishments and kiosks – hidden gems that are extremely loved by the locals.

In the city center of Hazratganj, huge crowds start assembling from early morning at a legendary tea stall to get a steaming cup of milky masala chai, served in kulhads, along with incredibly soft buns lathered with freshly churned white butter.

In the morning, one can make their way to a unpretentious joint operating in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also offers remarkable treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is intricate and involved. The artisan beats the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible airy feel.

On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some however say that their younger generation are unwilling to take up the art.

A renowned chef from Lucknow has noted that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its lesser-known eateries.

Every dish in Lucknow has a narrative – shaped by family-run food businesses, from modest street carts to bustling restaurants, and secret family recipes.

The global recognition, it is believed, will inspire more people globally to learn these stories and visit the city to delight in the gastronomic treasures of Lucknow.