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

The northern Indian city of Lucknow has consistently been a haven for gastronomes, with locals and tourists alike praising its remarkable cuisine.

A Global Honor

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive list of global cities and igniting hopes that it will highlight Lucknow's peerless food. With this status, it becomes part of a global network of more than four hundred metropolises across more than 100 countries focused on promoting "creativity as a catalyst of sustainable urban development".

The accolade "is a testament to its deep-rooted gastronomic legacy and dynamic gastronomic culture," as noted by a spokesperson from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of 70 global destinations worldwide.

An Urban Center with a Culinary Soul

The accolade for this historic city comes as no surprise to its locals or dedicated food lovers. Many echo the opinion that it is "better late than never".

With the UNESCO accolade, this adored, lively, and eclectic city – the administrative center of India's largest state – is finally in the spotlight for what has consistently characterized its essence: an unparalleled love for food.

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

A Royal Culinary Legacy

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

These imperial kitchens were centers of food experimentation, fusing Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's renowned kebabs were created. The story goes that the mutton galouti was created to cater to an ageing nawab who had lost his teeth. His cooks processed the meat with raw papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.

But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover tightly sealed with a flour paste.

A Diverse Culinary Landscape

In addition to the famous kebabs and biryani, the cooks also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

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

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

Time-Tested Food Joints

Nearly on every corner, there are tiny kiosks and carts – hidden delights that are extremely popular with the locals.

In the central district of Hazratganj, huge crowds start milling around from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, presented in clay glasses, along with fluffy buns slathered with hand-churned white butter.

In the morning, one can head to a no-frills joint located in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also boasts remarkable seasonal delights, such as makkhan malai, a airy dessert found in the winter. The technique of making it is scientific and demanding. The cook beats the milk and then leaves it out at night, allowing the dew to give it its amazing light consistency.

On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of though note that their children are unwilling to take up the art.

A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its hidden eateries.

Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.

The worldwide honor, it is hoped, will encourage more people globally to explore these narratives and experience the city to delight in the food wonders of Lucknow.