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

The northern Indian city of Lucknow has consistently been a haven for gastronomes, with inhabitants and visitors alike swearing by its superb cuisine.

An International Accolade

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – including it in a select group of global cities and kindling hopes that it will showcase Lucknow's exceptional food. With this designation, it becomes part of a global network of over 400 metropolises across more than 100 countries dedicated to promoting "creativity as a key factor of sustainable urban development".

The honor "stands as proof of its deep-rooted culinary traditions and dynamic food ecosystem," as stated 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 find a place in this coveted list of 70 global destinations around the world.

A City Defined by Food

The recognition for this venerable city arrives as little surprise to its residents or passionate food lovers. Many echo the view that it is "a recognition that was delayed".

With the UNESCO recognition, this adored, lively, and eclectic city – the administrative center of India's most populous state – is now in the limelight for what has consistently defined its soul: an immense passion for food.

"'The day's menu, how should it be prepared' is a continued dialogue from waking up until night in most homes," notes a local cultural expert. "And you are actually evaluated by the quality of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, refined, and taken to exquisite levels in their opulent kitchens.

These imperial kitchens were hubs of food experimentation, merging Persian and local Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's most famous kebabs were developed. The story goes that the mutton galouti was created to feed an elderly nawab who had lost his teeth. His chefs minced the meat with raw papaya, saffron, and a blend of spices and made it so fine that it required no chewing.

But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely closed with dough.

A Diverse Culinary Landscape

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

However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.

The local Baniya community's cuisine doesn't just celebrates fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Nearly on every corner, there are small establishments and stalls – lesser-known gems that are wildly loved by the locals.

In the central district of Hazratganj, throngs of people start milling around from early morning at a legendary tea stall to get a steaming 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 unpretentious joint situated in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also boasts remarkable treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is scientific and complicated. The cook whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible frothy texture.

On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many though note that their younger generation are reluctant to master the craft.

A renowned chef from Lucknow has often said that the city's profound food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its lesser-known eateries.

Every dish in Lucknow has a narrative – crafted by family-run food businesses, from modest street carts to busy restaurants, and closely held family recipes.

The international acclaim, it is anticipated, will inspire more people around the world to discover these tales and experience the city to savour the food wonders of Lucknow.