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Delectable kebabs, fragrant biryani, and fluffy, cloud-like desserts.

The northern Indian city of Lucknow has forever been a haven for gastronomes, with residents and travelers alike swearing by its remarkable cuisine.

An International Accolade

Recently, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive roster of world cities and igniting hopes that it will spotlight Lucknow's sublime food. With this title, it joins a international community of over 400 urban centers across over 100 countries focused on promoting "creativity as a driver of city development that is sustainable".

The honor "demonstrates its centuries-old culinary traditions and lively gastronomic culture," as noted by a representative from Unesco's regional bureau for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this prestigious list of 70 global destinations internationally.

An Urban Center with a Culinary Soul

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

With the UNESCO accolade, this adored, lively, and vibrant city – the administrative center of India's biggest state – is at last in the limelight for what has perennially shaped its heart: an profound passion for food.

"'The day's menu, how will it be cooked' is a ongoing discussion from morning until night in most homes," notes a local cultural expert. "And you are often assessed by the excellence of food that is produced in your kitchen."

A Royal Culinary Legacy

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

These royal kitchens were centers of food experimentation, blending Persian 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. Legend has it that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His chefs minced the meat with papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.

But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid tightly sealed with a flour paste.

More Than Just Famous Dishes

Apart from the famous 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 rich bread pudding).

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

The local Baniya community's cuisine doesn't just highlights seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

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

In the heart of the city of Hazratganj, huge crowds 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 fluffy buns slathered with freshly churned white butter.

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

Safeguarding a Culinary Heritage

The city also offers remarkable treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is scientific and involved. The cook beats the milk and then exposes it at night, allowing the dew to give it its unique frothy texture.

On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many though say that their children do not want to take up the skill.

A renowned chef from Lucknow has noted that the city's rich food legacy positions it right on top 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 tells a story – shaped by family-run food businesses, from humble street carts to lively restaurants, and secret family recipes.

The worldwide honor, it is anticipated, will encourage more people worldwide to explore these narratives and travel to the city to savour the food wonders of Lucknow.