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

The historic city in northern India of Lucknow has long been a haven for gastronomes, with residents and travelers equally swearing by its superb cuisine.

A Global Honor

Recently, Unesco honored it as a UNESCO Creative City for Gastronomy – including it in a exclusive list of international urban centers and kindling hopes that it will showcase Lucknow's sublime food. With this status, it becomes part of a worldwide network of over 400 metropolises across more than 100 countries committed to promoting "creativity as a catalyst of development that sustains urban life".

The accolade "is a testament to its centuries-old food heritage and dynamic culinary scene," according to a official from UNESCO's Regional Office for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of 70 global destinations worldwide.

An Urban Center with a Culinary Soul

The accolade for this historic city is no surprise to its residents or dedicated food lovers. Many echo the opinion that it is "better late than never".

With the UNESCO recognition, this beloved, lively, and eclectic city – the capital of India's most populous state – is at last in the limelight for what has consistently shaped its essence: an unparalleled passion for food.

"'The day's menu, how will it be cooked' is a continued conversation from waking up until night in many homes," states a local cultural expert. "And you are often assessed by the standard of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, perfected, and elevated to exquisite levels in their royal kitchens.

These royal kitchens were centers of culinary innovations, blending Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.

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

But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover tightly closed with a flour paste.

A Diverse Culinary Landscape

Besides the obvious kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (rich 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 traditionally vegetarian community's cuisine doesn't just highlights seasonal produce but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Nearly on many street corners, there are tiny kiosks and stalls – hidden treasures that are wildly popular with the locals.

In the heart of the city of Hazratganj, huge crowds start assembling from 5 am at a renowned tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with pillowy soft buns covered in hand-churned white butter.

In the morning, one can visit a no-frills joint located in the historic quarter of Aminabad. Nearly 150 years after it was established, 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 boasts remarkable seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is precise and complicated. The cook whisks the milk and then sets it out at night, allowing the dew to give it its amazing airy feel.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some though note that their younger generation do not want to master the art.

A celebrity chef from Lucknow has noted that the city's profound food legacy puts 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 create awareness about its under-the-radar eateries.

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

The international acclaim, it is believed, will motivate more people globally to learn these stories and experience the city to delight in the culinary delights of Lucknow.