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Tempting kebabs, fragrant biryani, and whipped, cloud-like desserts.

The northern Indian city of Lucknow has forever been a haven for gastronomes, with inhabitants and travelers equally celebrating its exquisite cuisine.

A Global Honor

Last month, Unesco honored it as a UNESCO Creative City for Gastronomy – adding it to a prestigious list of international urban centers and kindling hopes that it will showcase Lucknow's peerless food. With this status, it becomes part of a worldwide network of cities metropolises across over 100 countries dedicated to promoting "creativity as a catalyst of development that sustains urban life".

The recognition "demonstrates its profound gastronomic legacy and vibrant culinary scene," according to a representative from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of seventy urban centers worldwide.

A City Defined by Food

The honor for this venerable city is little surprise to its locals or dedicated food lovers. Many share the view that it is "a recognition that was delayed".

With the UNESCO accolade, this cherished, lively, and eclectic city – the capital of India's most populous state – is now in the limelight for what has always characterized its heart: an immense love for food.

"'What's for dinner, how will it be cooked' is a ongoing discussion from morning until night in many homes," explains a local cultural expert. "And you are often judged by the excellence of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were created, evolved, and taken to extraordinary levels in their imperial kitchens.

These imperial kitchens were epicenters of culinary innovations, merging Persian and local Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's renowned kebabs were developed. As the tale is told that the galouti kebab was devised to cater to an ageing nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.

But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely closed with dough.

More Than Just Famous Dishes

In addition to the famous kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

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

The local Baniya community's cuisine doesn't just highlights seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Almost on many street corners, there are little shops and stalls – little-known gems that are extremely loved by the locals.

In the heart of the city of Hazratganj, large gatherings start gathering from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with fluffy buns covered in hand-churned white butter.

In the morning, one can head to a simple joint situated in the historic quarter 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 cloud-like dessert available in the winter. The method of making it is scientific and complicated. The artisan beats the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.

On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many but note that their younger generation do not want to take up the craft.

A celebrity chef from Lucknow has often said that the city's rich food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its lesser-known eateries.

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

The international acclaim, it is believed, will motivate more people worldwide to discover these tales and visit the city to savour the food wonders of Lucknow.