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

The historic city in northern India of Lucknow has forever been a food lovers' paradise, with residents and visitors alike swearing by its exquisite cuisine.

Worldwide Recognition

In a recent announcement, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive list of global cities and sparking hopes that it will showcase Lucknow's exceptional food. With this title, it enters a international community of more than four hundred urban centers across over 100 countries focused on promoting "creativity as a key factor of development that sustains urban life".

The accolade "stands as proof of its centuries-old gastronomic legacy and lively gastronomic culture," according to a official from UNESCO's regional bureau for South Asia.

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

A Metropolis Shaped by Cuisine

The recognition for this time-honored city comes as little surprise to its inhabitants or passionate food lovers. Many share the sentiment that it is "an honor long overdue".

With the UNESCO recognition, this cherished, lively, and eclectic city – the capital of India's biggest state – is now in the spotlight for what has perennially defined its heart: an profound devotion for food.

"'What's for dinner, the method of preparation' is a continued discussion from waking up until night in most homes," states a local cultural expert. "And you are actually judged by the standard of food that is produced in your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's often referred to after its historic affluent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were conceived, perfected, and taken to exquisite levels in their imperial kitchens.

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

It was in that period that Lucknow's iconic kebabs were fashioned. The story goes that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, kesar, and a blend of spices and made it so soft that it required no chewing.

But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely sealed with a flour paste.

More Than Just Famous Dishes

Besides the famous 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 also a vegetarian's paradise.

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

Hidden Gems and Legacy Eateries

Nearly on countless corners, there are tiny kiosks and carts – little-known treasures that are extremely loved by the locals.

In the heart of the city of Hazratganj, throngs of people start assembling from early morning at a legendary tea stall to get a steaming cup of milky masala chai, offered in clay glasses, along with pillowy soft buns slathered with freshly churned white butter.

To start the day, one can make their way to a unpretentious joint operating in the old city area of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also presents remarkable seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The process of making it is precise and demanding. The vendor beats the milk and then leaves it out at night, allowing the dew to give it its amazing light consistency.

On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some but say that their younger generation are reluctant to take up the skill.

A celebrity chef from Lucknow has noted that the city's profound food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its hidden eateries.

Every dish in Lucknow tells a story – influenced by generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.

The international acclaim, it is anticipated, will inspire more people globally to discover these stories and visit the city to savour the culinary delights of Lucknow.