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

The historic city in northern India of Lucknow has long been a food lovers' paradise, with residents and travelers alike swearing by its exquisite cuisine.

An International Accolade

Last month, Unesco honored it as a UNESCO Creative City for Gastronomy – including it in a exclusive list of world cities and sparking hopes that it will spotlight Lucknow's sublime food. With this designation, it joins a global network of more than four hundred urban centers across over 100 countries dedicated to promoting "innovation as a driver of sustainable urban development".

The honor "demonstrates its deep-rooted food heritage and lively food ecosystem," according to a representative from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this coveted list of 70 global destinations internationally.

A Metropolis Shaped by Cuisine

The honor for this venerable city comes as little surprise to its residents or avid food lovers. Many echo the sentiment that it is "better late than never".

With the UNESCO accolade, this cherished, chaotic, and vibrant city – the administrative center of India's most populous state – is finally in the limelight for what has consistently shaped its heart: an immense love for food.

"'The day's menu, how will it be cooked' is a ongoing conversation from morning until going to bed in most homes," states a local cultural expert. "And you are truly evaluated by the standard of food that comes out of your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's widely known after its historic affluent Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were created, refined, and raised to extraordinary levels in their opulent kitchens.

These imperial kitchens were hubs of food experimentation, fusing Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's renowned kebabs were fashioned. The story goes that the mutton galouti was created to cater to an elderly nawab who had no longer had his teeth. His chefs ground the meat with papaya, saffron, and a blend of spices and made it so silky that it required no chewing.

But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid securely sealed with a flour paste.

A Diverse Culinary Landscape

Apart from the obvious kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (creamy 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 vegetarian's paradise.

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

Time-Tested Food Joints

Virtually on countless corners, there are little shops and stalls – lesser-known delights that are immensely favored by the locals.

In the city center of Hazratganj, huge crowds start milling around from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with incredibly soft buns slathered with freshly churned white butter.

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

Safeguarding a Culinary Heritage

The city also boasts remarkable treats of the season, such as makkhan malai, a frothy dessert available in the winter. The process of making it is precise and demanding. The cook hand-churns the milk and then exposes it at night, allowing the dew to give it its incredible light consistency.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Some though say that their younger generation are unwilling to take up the art.

A well-known culinary expert from Lucknow has often said that the city's profound food legacy puts it among the best 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 hidden eateries.

Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.

The international acclaim, it is hoped, will motivate more people worldwide to learn these tales and visit the city to savour the culinary delights of Lucknow.