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

The northern Indian city of Lucknow has long been a haven for gastronomes, with residents and travelers equally celebrating its remarkable cuisine.

A Global Honor

Last month, Unesco honored it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive list of international urban centers and igniting hopes that it will spotlight Lucknow's sublime food. With this designation, it joins a international community of more than four hundred cities across over 100 countries committed to promoting "innovation as a key factor of sustainable urban development".

The honor "demonstrates its profound culinary traditions and dynamic food ecosystem," according to a spokesperson from UNESCO's Regional Office for South Asia.

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

A Metropolis Shaped by Cuisine

The honor for this venerable city arrives as little surprise to its residents or dedicated food lovers. Many agree with the opinion that it is "a recognition that was delayed".

With the UNESCO recognition, this adored, chaotic, and vibrant city – the administrative center of India's biggest state – is at last in the limelight for what has always characterized its soul: an immense love for food.

"'What's for dinner, how should it be prepared' is a continued discussion from morning until night in many homes," explains a local cultural expert. "And you are actually assessed by the standard of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were created, evolved, and taken to extraordinary levels in their royal kitchens.

These imperial kitchens were centers of food experimentation, fusing Persian and native Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's most famous kebabs were fashioned. As the tale is told that the mutton galouti was created to feed an ageing nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.

But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly closed with a flour paste.

A Diverse Culinary Landscape

In addition to the obvious kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

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

The local Baniya community's cuisine not only celebrates seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Almost on countless corners, there are little shops and carts – hidden treasures that are wildly popular with the locals.

In the central district of Hazratganj, throngs of people start assembling from 5 am at a renowned tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.

For breakfast, one can make their way to a simple joint situated in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also offers special seasonal delights, such as makkhan malai, a airy dessert available in the winter. The method of making it is scientific and complicated. The cook beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique airy feel.

On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some though say that their children are unwilling to master the craft.

A renowned chef from Lucknow has noted that the city's immense food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its under-the-radar eateries.

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

The worldwide honor, it is believed, will inspire more people globally to discover these tales and experience the city to savour the culinary delights of Lucknow.