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

The historic city in northern India of Lucknow has forever been a dream destination for epicures, with locals and tourists alike celebrating its superb cuisine.

An International Accolade

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 select list of world cities and kindling hopes that it will spotlight Lucknow's sublime food. With this title, it joins a global network of cities urban centers across over 100 countries dedicated to promoting "artistic expression as a catalyst of development that sustains urban life".

The accolade "stands as proof of its profound culinary traditions and lively food ecosystem," as stated by a representative from UNESCO's Regional Office for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of seventy urban centers around the world.

An Urban Center with a Culinary Soul

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

With the UNESCO accolade, this cherished, lively, and vibrant city – the administrative center of India's most populous state – is finally in the limelight for what has consistently characterized its essence: an profound passion for food.

"'What will be cooked, how should it be prepared' is a constant dialogue from waking up until going to bed in many homes," explains a local cultural expert. "And you are actually judged by the excellence of food that comes out of your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's popularly called after its historic wealthy Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were invented, perfected, and raised to exquisite levels in their opulent kitchens.

These imperial kitchens were hubs of food experimentation, fusing Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's most famous kebabs were developed. The story goes that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, saffron, and spices and made it so soft that it needed no chewing.

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

A Diverse Culinary Landscape

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

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

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

Hidden Gems and Legacy Eateries

Virtually on every corner, there are small establishments and kiosks – little-known gems that are wildly favored by the locals.

In the heart of the city of Hazratganj, throngs of people start gathering from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with incredibly soft buns lathered with hand-churned white butter.

To start the day, one can head to a unpretentious joint operating in the historic quarter of Aminabad. Almost 150 years after it was established, 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 unique seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is scientific and involved. The artisan hand-churns the milk and then sets it out at night, allowing the dew to give it its incredible airy feel.

On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some but say that their younger generation are reluctant to learn the art.

A renowned chef from Lucknow has frequently stated that the city's rich food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its under-the-radar eateries.

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

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