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

The historic city in northern India of Lucknow has long been a food lovers' paradise, with inhabitants and travelers equally celebrating its remarkable cuisine.

A Global Honor

Recently, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – placing it on a select group of global cities and igniting hopes that it will highlight Lucknow's peerless food. With this designation, it joins a worldwide network of cities cities across over 100 countries dedicated to promoting "artistic expression as a catalyst of development that sustains urban life".

The recognition "is a testament to its centuries-old culinary traditions and lively food ecosystem," as stated by a official from Unesco's Regional Office for South Asia.

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

A Metropolis Shaped by Cuisine

The honor for this historic city is hardly a shock to its locals or passionate food lovers. Many echo the opinion that it is "an honor long overdue".

With the UNESCO recognition, this cherished, bustling, and vibrant city – the capital of India's biggest state – is now 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 ongoing conversation from morning until going to bed in many homes," notes a local cultural expert. "And you are truly assessed by the quality of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were conceived, refined, and raised to extraordinary levels in their royal kitchens.

These kitchens of the nobility were hubs of food experimentation, blending Persian and local Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's renowned kebabs were created. As the tale is told that the mutton galouti was devised to cater to an ageing nawab who had lost his teeth. His chefs processed the meat with papaya, saffron, and a blend of spices and made it so soft that it required no chewing.

But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly closed with dough.

A Diverse Culinary Landscape

In addition to the well-known kebabs and biryani, the cooks also built up a collection 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 dream for plant-based eaters.

The local Baniya community's cuisine not only celebrates local ingredients but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Almost on every corner, there are tiny kiosks and kiosks – hidden delights that are extremely favored by the locals.

In the city center of Hazratganj, huge crowds start assembling from early morning at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with pillowy soft buns slathered with freshly churned white butter.

For breakfast, one can head to a simple joint located in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers special treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is precise and complicated. The cook hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible light consistency.

On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many though express concern that their younger generation are unwilling to learn the skill.

A celebrity chef from Lucknow has frequently stated that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its hidden eateries.

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

The international acclaim, it is believed, will motivate more people around the world to learn these narratives and travel to the city to delight in the food wonders of Lucknow.