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Delectable kebabs, aromatic biryani, and fluffy, cloud-like desserts.

The northern Indian city of Lucknow has consistently been a dream destination for epicures, with inhabitants and visitors alike celebrating its exquisite cuisine.

Worldwide Recognition

Last month, Unesco honored it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious roster of global cities and igniting hopes that it will showcase Lucknow's peerless food. With this designation, it enters a global network of over 400 cities across over 100 countries dedicated to promoting "creativity as a driver of development that sustains urban life".

The recognition "stands as proof of its profound food heritage and dynamic culinary scene," according to a spokesperson 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 prestigious list of 70 global destinations internationally.

An Urban Center with a Culinary Soul

The recognition for this venerable city arrives as little surprise to its residents or dedicated food lovers. Many echo the view that it is "a recognition that was delayed".

With the UNESCO recognition, this adored, bustling, and eclectic city – the administrative center of India's biggest state – is now in the global gaze for what has always shaped its soul: an unparalleled love for food.

"'What's for dinner, the method of preparation' is a constant discussion from morning until going to bed in many homes," explains a local cultural expert. "And you are often assessed by the excellence of food that comes out of your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's often referred to after its historic affluent Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were invented, evolved, and raised to exquisite levels in their royal kitchens.

These royal kitchens were centers of gastronomic creativity, merging Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's iconic kebabs were fashioned. The story goes that the galouti kebab was invented to cater to an elderly nawab who had no longer had his teeth. His chefs processed the meat with papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.

But perhaps the greatest 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.

Beyond Kebabs and Biryani

Apart from the famous kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.

The local Baniya community's cuisine doesn't just showcases local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Almost on many street corners, there are small establishments and kiosks – lesser-known delights that are wildly popular with the locals.

In the central district of Hazratganj, huge crowds start milling around from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with fluffy buns lathered with hand-churned white butter.

To start the day, one can make their way to a simple joint situated in the historic quarter of Aminabad. Nearly 150 years after it was founded, 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 boasts unique seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The process of making it is intricate and complicated. The artisan beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique airy feel.

On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many though express concern that their children do not want to master the skill.

A renowned chef from Lucknow has noted that the city's rich food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its hidden eateries.

Every dish in Lucknow tells a story – crafted by generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.

The worldwide honor, it is anticipated, will motivate more people worldwide to learn these tales and visit the city to savour the gastronomic treasures of Lucknow.