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

The northern Indian city of Lucknow has forever been a dream destination for epicures, with locals and visitors equally celebrating its remarkable cuisine.

An International Accolade

Recently, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive roster of global cities and kindling hopes that it will showcase Lucknow's exceptional food. With this status, it enters a international community of over 400 urban centers across more than 100 countries dedicated to promoting "artistic expression as a catalyst of city development that is sustainable".

The accolade "stands as proof of its deep-rooted gastronomic legacy and dynamic gastronomic culture," as noted by a spokesperson from Unesco's Regional Office for South Asia.

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

A City Defined by Food

The honor for this venerable city arrives as little surprise to its locals or passionate food lovers. Many echo the opinion that it is "a recognition that was delayed".

With the UNESCO recognition, this cherished, chaotic, and diverse city – the administrative center of India's most populous state – is at last in the global gaze for what has consistently shaped its essence: an immense passion for food.

"'The day's menu, how should it be prepared' is a ongoing discussion from morning until night in most homes," notes a local cultural expert. "And you are truly assessed by the excellence of food that emerges from your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were invented, refined, and taken to extraordinary levels in their opulent kitchens.

These imperial kitchens were epicenters of culinary innovations, blending Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's most famous kebabs were fashioned. Legend has it that the mutton galouti was created to feed an elderly nawab who had no longer had his teeth. His cooks processed the meat with raw papaya, kesar, and spices and made it so soft that it needed no chewing.

But arguably the biggest contribution of the cooks of Awadh was the slow-cooking 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

Besides the well-known kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

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

The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Nearly on countless corners, there are tiny kiosks and carts – lesser-known gems that are immensely popular with 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 spiced tea with milk, presented in earthenware cups, along with fluffy buns lathered with freshly churned white butter.

In the morning, one can make their way to a unpretentious joint located in the historic quarter 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 seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is intricate and demanding. The artisan hand-churns the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.

On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of but note that their children are reluctant to learn the skill.

A well-known culinary expert from Lucknow has noted that the city's immense food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its lesser-known eateries.

Every dish in Lucknow comes with a history – crafted by family-run food businesses, from humble street carts to bustling restaurants, and closely held family recipes.

The international acclaim, it is believed, will inspire more people worldwide to discover these stories and experience the city to savour the gastronomic treasures of Lucknow.