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

The northern Indian city of Lucknow has long been a dream destination for epicures, with locals and visitors equally celebrating its superb cuisine.

An International Accolade

Last month, UNESCO honored it as a Creative City of Gastronomy – adding it to a exclusive list of world cities and kindling hopes that it will highlight Lucknow's exceptional food. With this title, it enters a worldwide network of cities urban centers across more than 100 countries focused on promoting "innovation as a key factor of city development that is sustainable".

The honor "demonstrates its centuries-old gastronomic legacy and vibrant food ecosystem," as noted by a spokesperson from Unesco's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of seventy urban centers worldwide.

A Metropolis Shaped by Cuisine

The recognition for this time-honored city comes as little surprise to its locals or avid food lovers. Many share the view that it is "better late than never".

With the UNESCO designation, this adored, chaotic, and eclectic city – the administrative center of India's biggest state – is now in the global gaze for what has perennially defined its essence: an immense passion for food.

"'What will be cooked, the method of preparation' is a ongoing conversation from morning until night in many homes," explains a local cultural expert. "And you are actually judged by the excellence of food that emerges from your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, refined, and taken to exquisite levels in their opulent kitchens.

These kitchens of the nobility were centers of food experimentation, fusing Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's renowned kebabs were developed. The story goes that the galouti kebab was created to feed an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, saffron, and spices and made it so soft that it needed no chewing.

But perhaps the greatest contribution of the chefs 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 dough.

A Diverse Culinary Landscape

In addition to the obvious kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (rich 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 Baniya community's cuisine doesn't just showcases seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Virtually on many street corners, there are tiny kiosks and carts – lesser-known delights that are immensely favored by the locals.

In the heart of the city of Hazratganj, throngs of people start milling around from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with pillowy soft buns covered in freshly churned white butter.

In the morning, one can make their way to a unpretentious joint situated in the historic quarter of Aminabad. Nearly 150 years after it was set up, 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 remarkable treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is precise and complicated. The vendor whisks the milk and then sets it out at night, allowing the dew to give it its unique light consistency.

On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some but note that their children are reluctant to take up the art.

A celebrity chef from Lucknow has noted that the city's rich food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its hidden eateries.

Every dish in Lucknow comes with a history – influenced by generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.

The international acclaim, it is hoped, will encourage more people globally to learn these stories and visit the city to delight in the culinary delights of Lucknow.