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

The northern Indian city of Lucknow has forever been a haven for gastronomes, with residents and tourists alike praising its exquisite cuisine.

An International Accolade

Last month, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive list of world cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this title, it enters a global network of cities urban centers across more than 100 countries dedicated to promoting "innovation as a catalyst of sustainable urban development".

The accolade "demonstrates its centuries-old gastronomic legacy and lively culinary scene," as noted by a representative from UNESCO's Regional Office for South Asia.

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

A City Defined by Food

The recognition for this time-honored city is hardly a shock to its residents or avid food lovers. Many share the opinion that it is "better late than never".

With the UNESCO designation, this adored, bustling, and vibrant city – the administrative center of India's largest state – is at last in the spotlight for what has always shaped its essence: an immense love for food.

"'What's for dinner, the method of preparation' is a ongoing conversation from waking up until night in most homes," explains a local cultural expert. "And you are often evaluated by the excellence of food that comes out of your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were invented, perfected, and taken to sublime levels in their royal kitchens.

These kitchens of the nobility were centers of gastronomic creativity, merging Iranian and local Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's renowned kebabs were fashioned. The story goes that the mutton galouti was created to cater to an elderly nawab who had lost his teeth. His cooks processed the meat with papaya, kesar, and spices and made it so fine that it required no chewing.

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

Beyond Kebabs and Biryani

Apart from the famous 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 dream for plant-based eaters.

The local traditionally vegetarian community's cuisine not only highlights fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Nearly on every corner, there are little shops and kiosks – little-known delights that are immensely loved by the locals.

In the city center of Hazratganj, large gatherings start gathering from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with incredibly soft buns covered in hand-churned white butter.

For breakfast, one can make their way to a simple joint situated in the historic quarter 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 boasts special treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is intricate and demanding. The cook whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique light consistency.

On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of however note that their younger generation do not want to take up the skill.

A celebrity chef from Lucknow has noted that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its lesser-known eateries.

Every dish in Lucknow tells a story – influenced by family-run food businesses, from modest street carts to lively restaurants, and guarded family recipes.

The worldwide honor, it is believed, will encourage more people around the world to learn these tales and travel to the city to taste the food wonders of Lucknow.