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Tempting kebabs, scented biryani, and whipped, ethereal desserts.

The northern Indian city of Lucknow has long been a haven for gastronomes, with locals and visitors equally celebrating its remarkable cuisine.

A Global Honor

Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – placing it on a select group of world cities and sparking hopes that it will highlight Lucknow's exceptional food. With this status, it becomes part of a worldwide network of cities cities across over 100 countries committed to promoting "creativity as a catalyst of city development that is sustainable".

The accolade "demonstrates its centuries-old gastronomic legacy and vibrant culinary scene," as noted by a official from UNESCO's Regional Office for South Asia.

Lucknow is merely 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 internationally.

A City Defined by Food

The recognition for this venerable city is little surprise to its inhabitants or passionate food lovers. Many share the sentiment that it is "better late than never".

With the UNESCO designation, this beloved, bustling, and vibrant city – the administrative center of India's biggest state – is at last in the limelight for what has consistently characterized its soul: an immense passion for food.

"'What's for dinner, how will it be cooked' is a constant conversation from waking up until going to bed in most homes," explains a local cultural expert. "And you are actually judged by the standard of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

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

These kitchens of the nobility were centers of culinary innovations, merging Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's renowned kebabs were developed. Legend has it that the galouti kebab was devised to cater to an elderly nawab who had lost his teeth. His cooks minced the meat with raw 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 low, leisurely heat, with the container's cover securely closed with dough.

Beyond Kebabs and Biryani

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

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

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

Time-Tested Food Joints

Virtually on every corner, there are little shops and carts – lesser-known treasures that are immensely favored by the locals.

In the city center of Hazratganj, throngs of people start assembling from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with pillowy soft buns slathered with hand-churned white butter.

For breakfast, one can make their way to a no-frills joint located in the historic quarter of Aminabad. Almost 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).

Ensuring Legacy Continues

The city also presents special treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is precise and complicated. The artisan hand-churns the milk and then leaves it out at night, allowing the dew to give it its amazing light consistency.

On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some though express concern that their children are reluctant to take up the skill.

A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy places 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 lesser-known eateries.

Every dish in Lucknow has a narrative – influenced by generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.

The worldwide honor, it is anticipated, will inspire more people worldwide to learn these tales and visit the city to savour the culinary delights of Lucknow.