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Delectable kebabs, scented biryani, and airy, cloud-like desserts.

The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with inhabitants and tourists equally praising its remarkable cuisine.

Worldwide Recognition

Last month, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – placing it on a select roster of world cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this status, it joins a worldwide network of more than four hundred cities across over 100 countries focused on promoting "innovation as a catalyst of development that sustains urban life".

The recognition "demonstrates its deep-rooted culinary traditions and dynamic gastronomic culture," according to a official from UNESCO's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 cities around the world.

A City Defined by Food

The honor for this historic city is little surprise to its locals or dedicated food lovers. Many agree with the view that it is "an honor long overdue".

With the UNESCO recognition, this cherished, chaotic, and diverse city – the administrative center of India's biggest state – is at last in the global gaze for what has always shaped its soul: an unparalleled love for food.

"'The day's menu, the method of preparation' is a ongoing dialogue from morning until going to bed in many homes," notes a local cultural expert. "And you are actually evaluated by the excellence of food that emerges from your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's often referred to after its historic affluent Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were conceived, evolved, and taken to sublime levels in their royal kitchens.

These kitchens of the nobility were centers of food experimentation, blending Persian and native Indian styles to create what became known as the food of Awadh.

It was in this era 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 chefs processed the meat with raw papaya, saffron, and 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 prepared on a low, slow heat, with the container's cover securely closed with a flour paste.

A Diverse Culinary Landscape

Apart from the obvious kebabs and biryani, the cooks also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.

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

Hidden Gems and Legacy Eateries

Nearly on many street corners, there are tiny kiosks and stalls – little-known treasures that are wildly favored by the locals.

In the heart of the city of Hazratganj, huge crowds start assembling from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with pillowy soft buns lathered with freshly churned white butter.

In the morning, one can make their way to a no-frills joint located in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also presents remarkable treats of the season, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is intricate and involved. The artisan whisks the milk and then leaves it out at night, allowing the dew to give it its incredible frothy texture.

On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of however note that their younger generation are unwilling to learn the art.

A well-known culinary expert from Lucknow has often said that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.

Every dish in Lucknow has a narrative – influenced by family-run food businesses, from humble street carts to busy restaurants, and closely held family recipes.

The worldwide honor, it is hoped, will encourage more people around the world to learn these tales and visit the city to savour the gastronomic treasures of Lucknow.