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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 travelers alike celebrating its remarkable cuisine.

An International Accolade

Last month, Unesco honored it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious list of international urban centers and sparking hopes that it will spotlight Lucknow's peerless food. With this status, it enters a global network of more than four hundred urban centers across over 100 countries committed to promoting "creativity as a driver of city development that is sustainable".

The recognition "is a testament to its profound gastronomic legacy and dynamic gastronomic culture," according to a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of 70 cities around the world.

A Metropolis Shaped by Cuisine

The recognition for this historic city comes as no surprise to its locals or passionate food lovers. Many agree with the sentiment that it is "better late than never".

With the UNESCO accolade, this cherished, bustling, and diverse city – the capital of India's most populous state – is finally in the limelight for what has always defined its soul: an immense passion for food.

"'The day's menu, how will it be cooked' is a continued conversation from morning until night in most homes," notes a local cultural expert. "And you are truly judged by the standard of food that emerges from your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were created, evolved, and raised to sublime levels in their imperial kitchens.

These imperial kitchens were centers of gastronomic creativity, blending Iranian and native 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 developed. The story goes that the mutton galouti was created to feed an ageing nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, kesar, and a blend of spices and made it so soft 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, slow heat, with the pot's lid securely closed with dough.

More Than Just Famous Dishes

Apart from the obvious 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 far more than kebabs and biryani – the region is also a vegetarian's paradise.

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

Time-Tested Food Joints

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

In the city center of Hazratganj, huge crowds start milling around from early morning at a renowned tea stall to get a steaming cup of milky masala chai, offered in clay glasses, along with pillowy soft buns lathered with hand-churned white butter.

For breakfast, one can make their way to a no-frills joint situated in the old city area of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also offers unique seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is intricate and demanding. The cook beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique frothy texture.

On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many though express concern that their children are reluctant to take up the skill.

A well-known culinary expert from Lucknow has noted that the city's profound food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.

Every dish in Lucknow comes with a history – shaped by generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.

The international acclaim, it is hoped, will inspire more people worldwide to discover these tales and experience the city to savour the gastronomic treasures of Lucknow.