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

The northern Indian city of Lucknow has long been a food lovers' paradise, with residents and travelers alike praising its superb cuisine.

A Global Honor

Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – placing it on a exclusive roster of global cities and kindling hopes that it will showcase Lucknow's sublime food. With this status, it joins a global network of cities urban centers across more than 100 countries focused on promoting "creativity as a driver of city development that is sustainable".

The recognition "stands as proof of its profound food heritage and vibrant gastronomic culture," according to a representative from UNESCO's regional bureau for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of 70 global destinations around the world.

A City Defined by Food

The recognition for this historic city comes as hardly a shock to its residents or passionate food lovers. Many agree with the view that it is "better late than never".

With the UNESCO recognition, this cherished, chaotic, and eclectic city – the capital of India's largest state – is finally in the limelight for what has consistently defined its heart: an immense love for food.

"'What's for dinner, the method of preparation' is a continued discussion from morning until night in most homes," notes a local cultural expert. "And you are often assessed by the excellence of food that emerges from your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, perfected, and raised to exquisite levels in their opulent kitchens.

These kitchens of the nobility were epicenters of culinary innovations, blending 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 created. As the tale is told that the mutton galouti was invented to feed an elderly nawab who had lost his teeth. His chefs ground the meat with papaya, kesar, and spices and made it so soft that it required no chewing.

But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover tightly closed with a flour paste.

More Than Just Famous Dishes

Besides the obvious kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

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

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

Iconic Stalls and Historic Shops

Almost on countless corners, there are tiny kiosks and carts – little-known delights that are immensely popular with the locals.

In the heart of the city of Hazratganj, large gatherings start assembling from 5 am at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with incredibly soft buns slathered with freshly churned white butter.

For breakfast, one can make their way to a unpretentious joint operating in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its freshly fried 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 savored in the winter. The process of making it is intricate and demanding. The vendor whisks the milk and then exposes it at night, allowing the dew to give it its unique airy feel.

On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Some however express concern that their younger generation do not want to take up the art.

A celebrity chef from Lucknow has often said that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its hidden eateries.

Every dish in Lucknow comes with a history – influenced by family-run food businesses, from modest street carts to lively restaurants, and secret family recipes.

The worldwide honor, it is believed, will encourage more people around the world to learn these stories and experience the city to delight in the food wonders of Lucknow.