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

The northern Indian city of Lucknow has consistently been a haven for gastronomes, with residents and visitors equally celebrating its superb cuisine.

An International Accolade

Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – adding it to a prestigious list of global cities and kindling hopes that it will showcase Lucknow's exceptional food. With this status, it joins a global network of over 400 metropolises across more than 100 countries dedicated to promoting "artistic expression as a catalyst of city development that is sustainable".

The recognition "demonstrates its centuries-old food heritage and dynamic gastronomic culture," according to a spokesperson from Unesco's regional bureau for South Asia.

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

An Urban Center with a Culinary Soul

The accolade for this historic city is hardly a shock to its locals or passionate food lovers. Many echo the sentiment that it is "better late than never".

With the UNESCO recognition, this beloved, chaotic, and vibrant city – the administrative center of India's most populous state – is at last in the limelight for what has always shaped its essence: an unparalleled passion for food.

"'What's for dinner, the method of preparation' is a constant dialogue from waking up until night in many homes," notes a local cultural expert. "And you are often judged by the quality of food that comes out of your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's widely known after its historic wealthy Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were conceived, evolved, and raised to extraordinary levels in their opulent kitchens.

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

It was during this time that Lucknow's renowned kebabs were developed. Legend has it that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His chefs minced the meat with raw papaya, kesar, and spices and made it so fine that it required no chewing.

But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover securely sealed with dough.

More Than Just Famous Dishes

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

However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.

The local traditionally vegetarian community's cuisine not only celebrates fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Almost on countless corners, there are small establishments and carts – lesser-known delights that are wildly popular with the locals.

In the city center of Hazratganj, throngs of people start assembling from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with incredibly soft buns covered in freshly churned white butter.

To start the day, one can head to a simple joint operating in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also boasts unique seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The process of making it is scientific and complicated. The vendor hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible light consistency.

On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of but say that their younger generation are reluctant to master the skill.

A celebrity chef from Lucknow has often said that the city's profound food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its under-the-radar eateries.

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

The global recognition, it is hoped, will inspire more people globally to explore these tales and travel to the city to taste the gastronomic treasures of Lucknow.