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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 dream destination for epicures, with residents and travelers alike swearing by its exquisite cuisine.

A Global Honor

Recently, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious list of world cities and igniting hopes that it will showcase Lucknow's exceptional food. With this designation, it becomes part of a global network of cities cities across over 100 countries focused on promoting "creativity as a driver of city development that is sustainable".

The honor "demonstrates its deep-rooted food heritage and vibrant food ecosystem," as noted by a official from Unesco's regional bureau for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of 70 cities internationally.

A Metropolis Shaped by Cuisine

The honor for this venerable city comes as hardly a shock to its locals or dedicated food lovers. Many share the view that it is "an honor long overdue".

With the UNESCO accolade, this cherished, bustling, and eclectic city – the capital of India's biggest state – is finally in the spotlight for what has consistently characterized its soul: an immense love for food.

"'The day's menu, how will it be cooked' is a continued dialogue from morning until night in most homes," explains a local cultural expert. "And you are often judged by the quality of food that is produced in your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were created, evolved, and raised to extraordinary levels in their imperial kitchens.

These imperial kitchens were centers of culinary innovations, blending Iranian and native Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's renowned kebabs were developed. Legend has it that the galouti kebab was invented to feed an ageing nawab who had lost his teeth. His cooks processed the meat with papaya, kesar, and spices and made it so silky that it needed no chewing.

But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover tightly sealed with a flour paste.

A Diverse Culinary Landscape

In addition to the famous kebabs and biryani, the culinary masters also developed 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 haven for vegetarians.

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

Time-Tested Food Joints

Almost on many street corners, there are small establishments and kiosks – hidden gems that are wildly favored by the locals.

In the heart of the city of Hazratganj, huge crowds start gathering from 5 am at a legendary 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.

For breakfast, one can make their way to a simple joint operating in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also boasts unique seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is precise and complicated. The vendor hand-churns the milk and then leaves it out at night, allowing the dew to give it its incredible airy feel.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but note that their younger generation do not want to learn the art.

A celebrity chef from Lucknow has frequently stated that the city's immense food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its lesser-known eateries.

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

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