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

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

A Global Honor

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – placing it on a select list of international urban centers and igniting hopes that it will showcase Lucknow's exceptional food. With this title, it becomes part of a international community of cities cities across over 100 countries dedicated to promoting "artistic expression as a catalyst of development that sustains urban life".

The honor "is a testament to its profound gastronomic legacy and dynamic culinary scene," as noted by a official from UNESCO's Regional Office for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of 70 cities internationally.

An Urban Center with a Culinary Soul

The accolade for this time-honored city comes as no surprise to its residents or avid food lovers. Many agree with the view that it is "an honor long overdue".

With the UNESCO designation, this cherished, bustling, and eclectic city – the administrative center of India's largest state – is at last in the global gaze for what has consistently shaped its soul: an immense love for food.

"'What will be cooked, how should it be prepared' is a continued discussion from morning until night in most homes," states a local cultural expert. "And you are truly assessed by the excellence of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were conceived, perfected, 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 culinary tradition of Awadh.

It was during this time that Lucknow's renowned kebabs were developed. The story goes that the mutton galouti was invented to cater to an ageing nawab who had lost his teeth. His cooks minced the meat with raw papaya, saffron, and a blend of spices and made it so fine that it required no chewing.

But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid securely closed with a flour paste.

More Than Just Famous Dishes

Besides the obvious kebabs and biryani, the culinary masters also developed a repertoire 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 also a haven for vegetarians.

The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Virtually on every corner, there are small establishments and carts – little-known delights that are extremely popular with the locals.

In the central district of Hazratganj, huge crowds start gathering from early morning at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with fluffy buns lathered with freshly churned white butter.

To start the day, one can head to a no-frills joint located in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also presents unique treats of the season, 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 exposes it at night, allowing the nighttime moisture to give it its incredible light consistency.

On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of though say that their younger generation are reluctant to master the craft.

A well-known culinary expert from Lucknow has noted that the city's profound food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its lesser-known eateries.

Every dish in Lucknow has a narrative – influenced by family-run food businesses, from modest street carts to bustling restaurants, and secret family recipes.

The global recognition, it is anticipated, will motivate more people worldwide to discover these narratives and experience the city to taste the culinary delights of Lucknow.