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

The northern Indian city of Lucknow has forever been a food lovers' paradise, with locals and travelers alike swearing by its superb cuisine.

An International Accolade

Recently, UNESCO designated it as a UNESCO Creative City for Gastronomy – placing it on a select list of international urban centers and kindling hopes that it will showcase Lucknow's peerless food. With this title, it enters a global network of over 400 metropolises across more than 100 countries committed to promoting "innovation as a catalyst of development that sustains urban life".

The accolade "stands as proof of its deep-rooted gastronomic legacy and dynamic gastronomic culture," as noted by a representative from UNESCO's Regional Office for South Asia.

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

A Metropolis Shaped by Cuisine

The honor for this venerable city comes as no surprise to its inhabitants or passionate food lovers. Many share the view that it is "a recognition that was delayed".

With the UNESCO designation, this cherished, bustling, and vibrant city – the capital of India's biggest state – is now in the limelight for what has always defined its essence: an unparalleled love for food.

"'The day's menu, how should it be prepared' is a constant dialogue from waking up until night in many homes," states a local cultural expert. "And you are truly judged by the quality of food that emerges from your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's widely known after its historic affluent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were created, perfected, and elevated to exquisite levels in their opulent kitchens.

These royal kitchens were centers of gastronomic creativity, fusing Persian and native 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. As the tale is told that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, saffron, and spices and made it so soft that it needed no chewing.

But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid securely closed with dough.

More Than Just Famous Dishes

Besides the well-known 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 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 showcases seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Almost on many street corners, there are tiny kiosks and kiosks – little-known delights that are extremely loved by the locals.

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

In the morning, one can make their way to a simple joint located in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also presents unique seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is scientific and involved. The artisan beats the milk and then sets it out 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 are unwilling to learn the art.

A renowned chef from Lucknow has frequently stated that the city's rich food legacy puts it at the very pinnacle 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 under-the-radar eateries.

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

The global recognition, it is believed, will inspire more people globally to explore these stories and travel to the city to delight in the food wonders of Lucknow.