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

The historic city in northern India of Lucknow has long been a dream destination for epicures, with locals and visitors alike praising its exquisite cuisine.

An International Accolade

Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – placing it on a select roster of international urban centers and sparking hopes that it will spotlight Lucknow's sublime food. With this title, it enters a global network of cities urban centers across more than 100 countries dedicated to promoting "artistic expression as a catalyst of sustainable urban development".

The honor "is a testament to its profound gastronomic legacy and dynamic gastronomic culture," as noted by a official from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this coveted list of 70 cities internationally.

An Urban Center with a Culinary Soul

The accolade for this time-honored city comes as hardly a shock to its inhabitants or dedicated food lovers. Many agree with the view that it is "better late than never".

With the UNESCO recognition, this cherished, bustling, and vibrant city – the capital of India's largest state – is at last in the global gaze for what has always shaped its soul: an unparalleled devotion for food.

"'What's for dinner, how should it be prepared' is a ongoing conversation from waking up until night in most homes," states a local cultural expert. "And you are actually assessed by the quality of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

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

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

It was in that period that Lucknow's renowned kebabs were developed. Legend has it that the mutton galouti was created to feed an elderly nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, saffron, and a blend of spices and made it so soft that it required no chewing.

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

A Diverse Culinary Landscape

Apart from the well-known kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

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

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 – zesty fried snacks.

Time-Tested Food Joints

Nearly on countless corners, there are small establishments and kiosks – hidden delights that are extremely loved by the locals.

In the city center of Hazratganj, large gatherings start milling around from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with incredibly soft buns lathered with freshly churned white butter.

In the morning, one can head to a unpretentious joint situated in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still highly popular 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 treats of the season, such as makkhan malai, a frothy dessert found in the winter. The process of making it is intricate and demanding. The vendor hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing light consistency.

On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of however express concern that their children do not want to take up the art.

A well-known culinary expert from Lucknow has noted 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 generate interest about its under-the-radar eateries.

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

The worldwide honor, it is anticipated, will motivate more people around the world to explore these narratives and experience the city to taste the food wonders of Lucknow.