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

The historic city in northern India of Lucknow has long been a dream destination for epicures, with residents and tourists equally swearing by its exquisite cuisine.

An International Accolade

Last month, Unesco honored it as a UNESCO Creative City for Gastronomy – including it in a exclusive list of international urban centers and igniting hopes that it will highlight Lucknow's exceptional food. With this designation, it becomes part of a worldwide network of more than four hundred metropolises across over 100 countries committed to promoting "creativity as a catalyst of sustainable urban development".

The accolade "demonstrates its centuries-old food heritage and vibrant food ecosystem," as noted by a official from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 global destinations worldwide.

An Urban Center with a Culinary Soul

The honor for this time-honored city is no surprise to its inhabitants or passionate food lovers. Many agree with the opinion that it is "a recognition that was delayed".

With the UNESCO accolade, this adored, chaotic, and eclectic city – the capital of India's largest state – is finally in the global gaze for what has consistently characterized its essence: an immense love for food.

"'What's for dinner, how will it be cooked' is a continued discussion from morning until night in most homes," notes a local cultural expert. "And you are truly judged by the excellence of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were created, evolved, and elevated to sublime levels in their opulent kitchens.

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

It was in that period that Lucknow's renowned kebabs were developed. Legend has it that the mutton galouti was invented to cater to an ageing nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.

But arguably the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid securely closed with a flour paste.

Beyond Kebabs and Biryani

In addition to the obvious kebabs and biryani, the culinary masters also developed a collection 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 vegetarian's paradise.

The local Baniya community's cuisine doesn't just celebrates seasonal produce but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Nearly on countless corners, there are little shops and carts – hidden delights that are immensely popular with the locals.

In the city center of Hazratganj, huge crowds start milling around from early morning at a legendary tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with pillowy soft buns slathered with freshly churned white butter.

For breakfast, one can head to a no-frills joint situated in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also presents remarkable treats of the season, such as makkhan malai, a frothy dessert available in the winter. The process of making it is intricate and involved. The artisan beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique airy feel.

On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of though say that their younger generation are reluctant to learn the art.

A well-known culinary expert from Lucknow has noted that the city's profound food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its lesser-known eateries.

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

The international acclaim, it is hoped, will motivate more people globally to learn these tales and travel to the city to delight in the gastronomic treasures of Lucknow.