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

The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with inhabitants and tourists equally swearing by its superb cuisine.

An International Accolade

Recently, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a select group of international urban centers and sparking hopes that it will highlight Lucknow's sublime food. With this designation, it becomes part of a worldwide network of cities urban centers across over 100 countries focused on promoting "creativity as a catalyst of development that sustains urban life".

The recognition "demonstrates its profound culinary traditions and lively culinary scene," as stated by a representative from UNESCO's Regional Office for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 cities internationally.

An Urban Center with a Culinary Soul

The accolade for this time-honored city comes as no surprise to its locals or dedicated food lovers. Many agree with the view that it is "better late than never".

With the UNESCO designation, this cherished, chaotic, and eclectic city – the capital of India's biggest state – is finally in the spotlight for what has always shaped its soul: an immense passion for food.

"'The day's menu, how should it be prepared' is a continued dialogue from waking up until going to bed in most homes," notes a local cultural expert. "And you are often judged by the excellence of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were created, perfected, and taken to sublime levels in their opulent kitchens.

These imperial kitchens were centers of culinary innovations, merging Iranian and native Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's iconic kebabs were created. As the tale is told that the mutton galouti was devised 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 fine that it needed no chewing.

But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly sealed with dough.

More Than Just Famous Dishes

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

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

The local traditionally vegetarian community's cuisine doesn't just celebrates local ingredients but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Nearly on countless corners, there are tiny kiosks and kiosks – little-known delights that are extremely loved by the locals.

In the city center of Hazratganj, huge crowds start gathering from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with incredibly soft buns slathered with freshly churned white butter.

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

Safeguarding a Culinary Heritage

The city also presents special treats of the season, such as makkhan malai, a airy dessert found in the winter. The technique of making it is scientific and complicated. The cook beats the milk and then leaves it out at night, allowing the dew to give it its amazing light consistency.

On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many but express concern that their children do not want to learn the art.

A celebrity chef from Lucknow has frequently stated that the city's immense food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its lesser-known eateries.

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

The global recognition, it is anticipated, will encourage more people globally to learn these narratives and experience the city to delight in the culinary delights of Lucknow.