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

The northern Indian city of Lucknow has consistently been a food lovers' paradise, with locals and travelers alike praising its exquisite cuisine.

A Global Honor

In a recent announcement, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious roster of international urban centers and igniting hopes that it will spotlight Lucknow's peerless food. With this designation, it enters a global network of over 400 metropolises across more than 100 countries focused on promoting "creativity as a key factor of city development that is sustainable".

The recognition "is a testament to its deep-rooted gastronomic legacy and dynamic food ecosystem," as stated by a official from UNESCO's regional bureau for South Asia.

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

An Urban Center with a Culinary Soul

The recognition for this venerable city comes as hardly a shock to its locals or avid food lovers. Many agree with the sentiment that it is "better late than never".

With the UNESCO designation, this adored, lively, and diverse city – the administrative center of India's biggest state – is finally in the global gaze for what has consistently defined its heart: an unparalleled passion for food.

"'What's for dinner, the method of preparation' is a continued conversation from waking up until night in many homes," states a local cultural expert. "And you are truly assessed by the excellence of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were conceived, refined, and raised to extraordinary levels in their imperial kitchens.

These royal kitchens were epicenters of food experimentation, merging Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's iconic kebabs were created. Legend has it that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His culinary artists minced the meat with raw papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.

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

Beyond Kebabs and Biryani

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

However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.

The local traditionally vegetarian community's cuisine doesn't just highlights fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Almost on countless corners, there are tiny kiosks and carts – hidden treasures that are extremely popular with the locals.

In the city center of Hazratganj, throngs of people start gathering from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with pillowy soft buns covered in freshly churned white butter.

To start the day, one can make their way to a simple joint situated in the old city area of Aminabad. Almost 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).

Preserving Tradition for the Future

The city also offers remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The process of making it is intricate and involved. The vendor hand-churns the milk and then exposes it at night, allowing the dew to give it its amazing light consistency.

On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many however say that their children do not want to master the art.

A celebrity chef from Lucknow has noted that the city's immense food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its hidden eateries.

Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.

The worldwide honor, it is anticipated, will inspire more people worldwide to learn these stories and experience the city to taste the food wonders of Lucknow.