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

The northern Indian city of Lucknow has consistently been a haven for gastronomes, with inhabitants and tourists equally celebrating its remarkable cuisine.

A Global Honor

In a recent announcement, UNESCO recognised it as a UNESCO Creative City for Gastronomy – placing it on a prestigious list of international urban centers and sparking hopes that it will showcase Lucknow's sublime food. With this status, it becomes part of a international community of over 400 cities across over 100 countries dedicated to promoting "innovation as a driver of city development that is sustainable".

The accolade "is a testament to its deep-rooted food heritage and vibrant culinary scene," according to a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 cities worldwide.

A City Defined by Food

The recognition for this venerable city comes as hardly a shock to its residents or passionate food lovers. Many share the sentiment that it is "better late than never".

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

"'What will be cooked, the method of preparation' is a constant dialogue from morning until night in many homes," notes a local cultural expert. "And you are actually judged by the standard of food that is produced in your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were conceived, refined, and raised to extraordinary levels in their opulent kitchens.

These kitchens of the nobility were centers of culinary innovations, fusing Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's renowned kebabs were fashioned. As the tale is told that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His culinary artists ground the meat with raw papaya, kesar, and spices and made it so fine that it needed no chewing.

But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover securely closed with a flour paste.

A Diverse Culinary Landscape

Besides the well-known 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 rich bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.

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

Hidden Gems and Legacy Eateries

Virtually on countless corners, there are small establishments and kiosks – little-known delights that are immensely popular with the locals.

In the heart of the city of Hazratganj, large gatherings start milling around from early morning at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with fluffy buns lathered with freshly churned white butter.

To start the day, one can make their way to a unpretentious joint located in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also boasts special treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is intricate and involved. The vendor whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its unique light consistency.

On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some but note that their children do not want to learn the craft.

A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy places it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its under-the-radar eateries.

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

The international acclaim, it is anticipated, will motivate more people worldwide to learn these tales and travel to the city to savour the culinary delights of Lucknow.