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

The northern Indian city of Lucknow has long been a haven for gastronomes, with locals and visitors equally swearing by its exquisite cuisine.

A Global Honor

Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – including it in a prestigious list of international urban centers and kindling hopes that it will showcase Lucknow's peerless food. With this status, it enters a worldwide network of over 400 metropolises across over 100 countries committed to promoting "innovation as a driver of development that sustains urban life".

The recognition "demonstrates its profound culinary traditions and lively culinary scene," as stated by a representative from UNESCO's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of 70 cities around the world.

A Metropolis Shaped by Cuisine

The recognition for this historic city is hardly a shock to its inhabitants or dedicated food lovers. Many agree with the sentiment that it is "an honor long overdue".

With the UNESCO accolade, this adored, chaotic, and eclectic city – the capital of India's biggest state – is now in the spotlight for what has consistently characterized its soul: an immense love for food.

"'The day's menu, the method of preparation' is a constant discussion from morning until going to bed in most homes," states a local cultural expert. "And you are truly evaluated by the excellence of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were created, evolved, and elevated to sublime levels in their imperial kitchens.

These kitchens of the nobility were hubs of culinary innovations, blending Persian and local Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's most famous kebabs were created. The story goes that the mutton galouti was devised to feed an ageing nawab who had lost his teeth. His culinary artists minced the meat with papaya, kesar, and spices and made it so fine that it required no chewing.

But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover tightly closed with a flour paste.

A Diverse Culinary Landscape

Besides the obvious kebabs and biryani, the culinary masters also created a collection 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 also a dream for plant-based eaters.

The local traditionally vegetarian community's cuisine not only celebrates seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Almost on many street corners, there are tiny kiosks and kiosks – little-known treasures that are wildly loved by the locals.

In the heart of the city of Hazratganj, throngs of people start milling around from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with pillowy soft buns slathered with hand-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 set up, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers special seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is precise and demanding. The cook beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing light consistency.

On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Some but note that their children are reluctant to take up the art.

A renowned chef from Lucknow has frequently stated that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its hidden eateries.

Every dish in Lucknow tells a story – shaped by generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.

The global recognition, it is anticipated, will motivate more people worldwide to explore these stories and travel to the city to taste the gastronomic treasures of Lucknow.