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Delectable kebabs, aromatic biryani, and whipped, ethereal desserts.

The historic city in northern India of Lucknow has long been a food lovers' paradise, with inhabitants and travelers alike praising its superb cuisine.

An International Accolade

In a recent announcement, UNESCO recognised it as a Creative City of Gastronomy – adding it to a select list of international urban centers and kindling hopes that it will spotlight Lucknow's sublime food. With this title, it joins a global network of more than four hundred metropolises across more than 100 countries committed to promoting "innovation as a catalyst of sustainable urban development".

The accolade "stands as proof of its deep-rooted culinary traditions and lively culinary scene," as noted by a representative from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of 70 global destinations around the world.

A City Defined by Food

The recognition for this time-honored city is little surprise to its residents or dedicated food lovers. Many agree with the view that it is "a recognition that was delayed".

With the UNESCO recognition, this adored, chaotic, and diverse city – the capital of India's most populous state – is now in the global gaze for what has consistently characterized its heart: an immense devotion for food.

"'What will be cooked, how will it be cooked' is a constant discussion from morning until night in many homes," explains a local cultural expert. "And you are truly evaluated by the standard 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 affluent Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were invented, refined, and taken to extraordinary levels in their opulent kitchens.

These imperial kitchens were centers of gastronomic creativity, blending Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's most famous kebabs were created. Legend has it that the galouti kebab was devised to cater to an ageing nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, kesar, and spices and made it so soft that it required no chewing.

But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid securely sealed with dough.

More Than Just Famous Dishes

Besides the well-known kebabs and biryani, the culinary masters 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 just about kebabs and biryani – the region is additionally a vegetarian's paradise.

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

Hidden Gems and Legacy Eateries

Nearly on many street corners, there are small establishments and carts – lesser-known gems that are extremely favored by the locals.

In the heart of the city of Hazratganj, large gatherings start milling around from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with pillowy soft buns covered in hand-churned white butter.

For breakfast, one can head to a no-frills joint operating in the old city area of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also presents special seasonal delights, such as makkhan malai, a airy dessert available in the winter. The method of making it is precise and involved. The vendor hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its unique airy feel.

On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some but say that their younger generation are unwilling to take up the craft.

A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its under-the-radar eateries.

Every dish in Lucknow comes with a history – shaped by family-run food businesses, from humble street carts to bustling restaurants, and closely held family recipes.

The global recognition, it is believed, will encourage more people around the world to explore these narratives and visit the city to taste the food wonders of Lucknow.