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

The northern Indian city of Lucknow has consistently been a food lovers' paradise, with residents and tourists equally swearing by its superb cuisine.

A Global Honor

Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – adding it to a prestigious roster of global cities and kindling hopes that it will showcase Lucknow's exceptional food. With this designation, it becomes part of a worldwide network of cities urban centers across over 100 countries focused on promoting "creativity as a key factor of sustainable urban development".

The honor "is a testament to its deep-rooted gastronomic legacy and dynamic gastronomic culture," as noted by a representative from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 cities around the world.

A City Defined by Food

The recognition for this time-honored city is no surprise to its inhabitants or dedicated food lovers. Many echo the sentiment that it is "better late than never".

With the UNESCO accolade, this beloved, chaotic, and vibrant city – the administrative center of India's largest state – is at last in the limelight for what has perennially characterized its essence: an immense devotion for food.

"'What will be cooked, how will it be cooked' is a ongoing discussion from waking up until going to bed in many homes," explains a local cultural expert. "And you are actually judged by the standard of food that emerges from your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's widely known after its historic affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were created, perfected, and raised to sublime levels in their opulent kitchens.

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

It was in this era that Lucknow's most famous kebabs were fashioned. As the tale is told that the galouti kebab was invented to feed an elderly nawab who had no longer had his teeth. His chefs minced the meat with papaya, kesar, and spices and made it so silky that it needed no chewing.

But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover securely sealed with a flour paste.

A Diverse Culinary Landscape

In addition to the well-known kebabs and biryani, the cooks also created a collection 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 Baniya community's cuisine doesn't just celebrates local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Nearly on countless corners, there are small establishments and carts – hidden gems that are immensely favored by the locals.

In the central district of Hazratganj, huge crowds start gathering from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with pillowy soft buns lathered with hand-churned white butter.

In the morning, one can visit a unpretentious joint operating in the old city area of Aminabad. Almost 150 years after it was established, 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 special treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is scientific and complicated. The cook whisks the milk and then sets it out at night, allowing the dew to give it its incredible frothy texture.

On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many but note that their younger generation do not want to take up the art.

A celebrity chef from Lucknow has frequently stated that the city's rich 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 build recognition about its lesser-known eateries.

Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.

The international acclaim, it is believed, will encourage more people globally to explore these tales and experience the city to savour the food wonders of Lucknow.