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

The historic city in northern India of Lucknow has forever been a food lovers' paradise, with residents and tourists equally swearing by its exquisite cuisine.

Worldwide Recognition

In a recent announcement, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – including it in a select list of global cities and sparking hopes that it will highlight Lucknow's peerless food. With this status, it becomes part of a global network of more than four hundred cities across more than 100 countries committed to promoting "artistic expression as a driver of sustainable urban development".

The accolade "demonstrates its deep-rooted food heritage and vibrant gastronomic culture," according to a representative from UNESCO's Regional Office for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 cities around the world.

An Urban Center with a Culinary Soul

The accolade for this historic city arrives as hardly a shock to its residents or avid food lovers. Many share the opinion that it is "a recognition that was delayed".

With the UNESCO recognition, this cherished, chaotic, and eclectic city – the administrative center of India's largest state – is finally in the limelight for what has consistently characterized its essence: an unparalleled passion for food.

"'What will be cooked, the method of preparation' is a continued conversation from waking up until night in most homes," states a local cultural expert. "And you are truly assessed by the quality of food that is produced in your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were conceived, refined, and elevated to sublime levels in their imperial kitchens.

These kitchens of the nobility were hubs of culinary innovations, blending Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's most famous kebabs were created. Legend has it that the mutton galouti was created to cater to an elderly nawab who had lost his teeth. His cooks ground the meat with papaya, saffron, and spices and made it so soft that it required no chewing.

But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely closed with a flour paste.

More Than Just Famous Dishes

In addition to the well-known kebabs and biryani, the cooks also developed a collection 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 vegetarian's paradise.

The local Baniya community's cuisine not only showcases local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

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

In the central district of Hazratganj, huge crowds start assembling from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with fluffy buns lathered with freshly churned white butter.

For breakfast, one can visit a simple joint located in the historic quarter of Aminabad. Nearly 150 years after it was established, 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 offers special seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is intricate and complicated. The cook hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing airy feel.

On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but note that their younger generation do not want to learn the art.

A celebrity chef from Lucknow has noted that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its hidden eateries.

Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.

The worldwide honor, it is believed, will inspire more people worldwide to learn these narratives and visit the city to delight in the food wonders of Lucknow.