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

The historic city in northern India of Lucknow has long been a dream destination for epicures, with inhabitants and tourists alike swearing by its exquisite cuisine.

An International Accolade

Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – placing it on a select group of world cities and igniting hopes that it will showcase Lucknow's exceptional food. With this designation, it joins a global network of more than four hundred metropolises across more than 100 countries dedicated to promoting "artistic expression as a catalyst of sustainable urban development".

The accolade "demonstrates its deep-rooted culinary traditions and vibrant culinary scene," as noted by a spokesperson from UNESCO's regional bureau for South Asia.

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

A Metropolis Shaped by Cuisine

The honor for this venerable city is no surprise to its residents or dedicated food lovers. Many echo the view that it is "an honor long overdue".

With the UNESCO accolade, this adored, bustling, and diverse city – the administrative center of India's most populous state – is now in the global gaze for what has consistently defined its soul: an immense devotion for food.

"'What will be cooked, how should it be prepared' is a continued discussion from waking up until night in many homes," states a local cultural expert. "And you are truly judged by the excellence of food that is produced in your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's popularly called after its historic affluent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were conceived, evolved, and taken to extraordinary levels in their opulent kitchens.

These royal kitchens were centers of culinary innovations, merging Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's most famous kebabs were created. As the tale is told that the mutton galouti was created to feed an ageing nawab who had no longer had his teeth. His cooks ground the meat with papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.

But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover securely sealed with dough.

A Diverse Culinary Landscape

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

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

The local Baniya community's cuisine not only celebrates fresh harvests but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Virtually on many street corners, there are tiny kiosks and carts – hidden delights that are immensely loved by the locals.

In the heart of the city of Hazratganj, huge crowds start gathering from 5 am at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with fluffy buns slathered with freshly churned white butter.

In the morning, one can make their way to a simple joint located in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also offers remarkable seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The process of making it is precise and involved. The cook beats the milk and then leaves it out at night, allowing the dew to give it its unique airy feel.

On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Some but express concern that their children do not want to learn the art.

A celebrity chef from Lucknow has frequently stated that the city's profound food legacy puts 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 lesser-known eateries.

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

The worldwide honor, it is believed, will inspire more people globally to explore these stories and travel to the city to delight in the food wonders of Lucknow.