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Tempting kebabs, fragrant biryani, and whipped, cloud-like desserts.

The northern Indian city of Lucknow has consistently been a food lovers' paradise, with residents and visitors alike celebrating 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 exclusive group of global cities and kindling hopes that it will highlight Lucknow's sublime food. With this status, it enters a global network of over 400 metropolises across more than 100 countries focused on promoting "artistic expression as a driver of city development that is sustainable".

The honor "is a testament to its profound gastronomic legacy and vibrant culinary scene," according to a official from Unesco's regional bureau for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this prestigious list of 70 global destinations around the world.

A Metropolis Shaped by Cuisine

The recognition for this time-honored city is little surprise to its locals or passionate food lovers. Many echo the view that it is "an honor long overdue".

With the UNESCO designation, this beloved, bustling, and eclectic city – the capital of India's largest state – is now in the global gaze for what has consistently shaped its soul: an unparalleled love for food.

"'What's for dinner, how will it be cooked' is a continued discussion from waking up until night in many homes," notes a local cultural expert. "And you are actually judged by the standard of food that is produced in your kitchen."

An Imperial Food Tradition

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

These kitchens of the nobility were epicenters of gastronomic creativity, merging Iranian and indigenous Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's most famous kebabs were created. Legend has it that the mutton galouti was invented to feed an elderly nawab who had no longer had his teeth. His cooks minced the meat with papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.

But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid tightly closed with a flour paste.

A Diverse Culinary Landscape

In addition to the obvious kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.

The local traditionally vegetarian community's cuisine not only celebrates fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Nearly on countless corners, there are small establishments and kiosks – little-known gems that are wildly favored 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 milky masala chai, presented in earthenware cups, along with pillowy soft buns slathered with freshly churned white butter.

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

Ensuring Legacy Continues

The city also boasts remarkable seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is scientific and demanding. The cook beats the milk and then leaves it out at night, allowing the dew to give it its amazing airy feel.

On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however note that their younger generation are unwilling to take up the skill.

A renowned chef from Lucknow has frequently stated that the city's rich food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its hidden eateries.

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

The global recognition, it is believed, will encourage more people globally to explore these narratives and travel to the city to delight in the gastronomic treasures of Lucknow.