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

The northern Indian city of Lucknow has long been a dream destination for epicures, with residents and travelers alike praising its remarkable cuisine.

A Global Honor

Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a select roster of international urban centers and kindling hopes that it will highlight Lucknow's exceptional food. With this designation, it joins a international community of over 400 urban centers across over 100 countries focused on promoting "innovation as a key factor of sustainable urban development".

The honor "is a testament to its profound food heritage and dynamic gastronomic culture," according to a spokesperson from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this coveted list of 70 cities worldwide.

An Urban Center with a Culinary Soul

The accolade for this time-honored city arrives as little surprise to its locals or passionate food lovers. Many share the view that it is "better late than never".

With the UNESCO recognition, this beloved, lively, and vibrant city – the administrative center of India's most populous state – is now in the limelight for what has always shaped its soul: an unparalleled love for food.

"'The day's menu, how should it be prepared' is a continued discussion from waking up until going to bed in many homes," explains a local cultural expert. "And you are actually evaluated by the quality of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were created, perfected, and taken to extraordinary levels in their imperial kitchens.

These kitchens of the nobility were hubs of gastronomic creativity, fusing Persian and local Indian styles to create what became known as the culinary tradition of Awadh.

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

But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover tightly closed with dough.

More Than Just Famous Dishes

Apart from the well-known kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

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

The local traditionally vegetarian community's cuisine not only highlights seasonal produce but also provides 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 stalls – lesser-known gems that are extremely popular with the locals.

In the city center of Hazratganj, huge crowds start milling around from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with fluffy buns covered in hand-churned white butter.

In the morning, one can head to a simple joint located in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers remarkable treats of the season, such as makkhan malai, a frothy dessert available in the winter. The method of making it is scientific and complicated. The vendor beats the milk and then sets it out at night, allowing the dew to give it its amazing airy feel.

On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of but note that their younger generation do not want to master the art.

A celebrity chef from Lucknow has often said that the city's rich food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its lesser-known eateries.

Every dish in Lucknow has a narrative – shaped by family-run food businesses, from humble street carts to bustling restaurants, and secret family recipes.

The global recognition, it is hoped, will inspire more people globally to discover these stories and experience the city to delight in the culinary delights of Lucknow.