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

The northern Indian city of Lucknow has long been a haven for gastronomes, with inhabitants and travelers equally praising its exquisite cuisine.

A Global Honor

Last month, Unesco designated it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious group of international urban centers and sparking hopes that it will showcase Lucknow's peerless food. With this designation, it joins a worldwide network of more than four hundred cities across more than 100 countries dedicated to promoting "creativity as a key factor of city development that is sustainable".

The honor "is a testament to its deep-rooted culinary traditions and dynamic culinary scene," according to a official from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 cities around the world.

An Urban Center with a Culinary Soul

The recognition for this time-honored city is no surprise to its locals or passionate food lovers. Many share the view that it is "an honor long overdue".

With the UNESCO recognition, this beloved, chaotic, and diverse city – the capital of India's most populous state – is at last in the spotlight for what has consistently shaped its essence: an unparalleled love for food.

"'What will be cooked, how will it be cooked' is a continued dialogue from morning until night in most homes," states a local cultural expert. "And you are often evaluated by the standard of food that emerges from your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were created, evolved, and taken to sublime levels in their imperial kitchens.

These royal kitchens were centers of food experimentation, blending Iranian and indigenous Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's iconic kebabs were developed. As the tale is told that the galouti kebab was created to cater to an elderly nawab who had lost his teeth. His chefs processed the meat with papaya, saffron, and spices and made it so silky that it required no chewing.

But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover tightly sealed with dough.

More Than Just Famous Dishes

Besides the famous 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 decadent bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.

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

Hidden Gems and Legacy Eateries

Almost on every corner, there are small establishments and stalls – lesser-known gems that are immensely loved by the locals.

In the heart of the city of Hazratganj, throngs of people start gathering from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with fluffy buns lathered with freshly churned white butter.

To start the day, one can head to a no-frills joint operating 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 boasts unique seasonal delights, such as makkhan malai, a airy dessert found in the winter. The method of making it is scientific and complicated. The cook beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible frothy texture.

On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many however say that their children are reluctant to take up the craft.

A renowned 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 significant impact from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its lesser-known eateries.

Every dish in Lucknow comes with a history – influenced by generational food businesses, from humble street carts to busy restaurants, and closely held family recipes.

The worldwide honor, it is anticipated, will motivate more people worldwide to explore these stories and visit the city to taste the culinary delights of Lucknow.