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Delectable kebabs, scented biryani, and fluffy, ethereal desserts.

The historic city in northern India of Lucknow has forever been a food lovers' paradise, with inhabitants and visitors alike praising its remarkable cuisine.

Worldwide Recognition

Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – adding it to a select roster of international urban centers and sparking hopes that it will showcase Lucknow's exceptional food. With this designation, it joins a international community of over 400 urban centers across more than 100 countries committed to promoting "creativity as a key factor of city development that is sustainable".

The accolade "demonstrates its deep-rooted gastronomic legacy and dynamic gastronomic culture," as noted by a official from Unesco's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 global destinations worldwide.

An Urban Center with a Culinary Soul

The recognition for this historic city is no surprise to its inhabitants or dedicated food lovers. Many echo the opinion that it is "a recognition that was delayed".

With the UNESCO designation, this beloved, lively, and vibrant city – the capital of India's largest state – is at last in the spotlight for what has perennially defined its essence: an immense love for food.

"'What will be cooked, the method of preparation' is a continued discussion from waking up until going to bed in most homes," states a local cultural expert. "And you are often evaluated by the excellence of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's often referred to after its historic affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, refined, and raised to extraordinary levels in their imperial kitchens.

These imperial kitchens were hubs of culinary innovations, 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 most famous kebabs were fashioned. As the tale is told that the mutton galouti was invented to feed an ageing nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, kesar, and spices and made it so soft that it required no chewing.

But arguably 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 pot's lid securely sealed with a flour paste.

A Diverse Culinary Landscape

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

However, Lucknow is not only about kebabs and biryani – the region is additionally a haven for vegetarians.

The local traditionally vegetarian community's cuisine not only celebrates seasonal produce but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Almost on every corner, there are tiny kiosks and carts – hidden gems that are extremely popular with the locals.

In the city center of Hazratganj, large gatherings start milling around from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with pillowy soft buns covered in freshly churned white butter.

In the morning, one can head to a no-frills joint situated in the old city area of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also offers unique seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The method of making it is precise and demanding. The cook hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing airy feel.

On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some though note that their children are unwilling to take up 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 significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its hidden eateries.

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

The international acclaim, it is hoped, will encourage more people around the world to learn these stories and travel to the city to delight in the gastronomic treasures of Lucknow.