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

The northern Indian city of Lucknow has long been a haven for gastronomes, with locals and tourists alike celebrating its superb cuisine.

An International Accolade

In a recent announcement, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive roster of international urban centers and kindling hopes that it will highlight Lucknow's peerless food. With this title, it becomes part of a global network of more than four hundred urban centers across over 100 countries committed to promoting "innovation as a catalyst of city development that is sustainable".

The accolade "demonstrates its centuries-old food heritage and dynamic culinary scene," as noted by a spokesperson from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of 70 global destinations around the world.

A Metropolis Shaped by Cuisine

The recognition for this historic city arrives as little surprise to its locals or avid food lovers. Many share the sentiment that it is "a recognition that was delayed".

With the UNESCO accolade, this cherished, lively, and diverse city – the capital of India's largest state – is finally in the limelight for what has perennially characterized its essence: an unparalleled passion for food.

"'What's for dinner, how will it be cooked' is a ongoing conversation from waking up until night in many homes," explains a local cultural expert. "And you are actually assessed by the standard of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, perfected, and raised to sublime levels in their imperial kitchens.

These imperial kitchens were epicenters of culinary innovations, merging Persian and local Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's most famous kebabs were created. As the tale is told that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His cooks ground the meat with raw papaya, saffron, and a blend of spices and made it so fine that it required no chewing.

But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover tightly sealed with dough.

A Diverse Culinary Landscape

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

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

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

Hidden Gems and Legacy Eateries

Nearly on every corner, there are small establishments and stalls – hidden treasures that are wildly popular with the locals.

In the city center of Hazratganj, throngs of people start gathering from the crack of dawn at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with pillowy soft buns covered in hand-churned white butter.

In the morning, one can head to a no-frills joint located in the historic quarter of Aminabad. Nearly 150 years after it was founded, 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 special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The technique of making it is intricate and demanding. The cook whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its unique light consistency.

On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Many but note that their children are reluctant to learn the art.

A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.

Every dish in Lucknow has a narrative – shaped by generational food businesses, from humble street carts to bustling restaurants, and secret family recipes.

The worldwide honor, it is believed, will motivate more people worldwide to discover these tales and visit the city to delight in the gastronomic treasures of Lucknow.