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Delectable kebabs, aromatic biryani, and whipped, cloud-like desserts.

The northern Indian city of Lucknow has forever been a food lovers' paradise, with inhabitants and tourists equally celebrating its exquisite cuisine.

An International Accolade

Recently, Unesco designated it as a City of Gastronomy within its Creative Cities Network – adding it to a select group of international urban centers and sparking hopes that it will spotlight Lucknow's exceptional food. With this title, it enters a global network of cities urban centers across more than 100 countries focused on promoting "creativity as a key factor of city development that is sustainable".

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

Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 global destinations worldwide.

A City Defined by Food

The recognition for this historic city arrives as little surprise to its inhabitants or dedicated food lovers. Many agree with the sentiment that it is "better late than never".

With the UNESCO recognition, this cherished, bustling, and diverse city – the capital of India's most populous state – is finally in the global gaze for what has consistently defined its heart: an unparalleled passion for food.

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

A Royal Culinary Legacy

The City of Nawabs – as it's widely known after its historic wealthy Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were created, perfected, and raised to sublime levels in their imperial kitchens.

These imperial kitchens were hubs of food experimentation, blending Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's renowned kebabs were developed. Legend has it that the galouti kebab was devised to cater to an elderly nawab who had lost his teeth. His culinary artists minced the meat with raw papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.

But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover securely sealed with dough.

More Than Just Famous Dishes

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

However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians.

The local Baniya community's cuisine not only highlights local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Time-Tested Food Joints

Virtually on every corner, there are tiny kiosks and kiosks – little-known treasures that are wildly favored by the locals.

In the heart of the city of Hazratganj, large gatherings start gathering from early morning at a renowned tea stall to get a steaming cup of milky masala chai, presented in kulhads, along with incredibly soft buns slathered with hand-churned white butter.

In the morning, one can visit a unpretentious 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).

Preserving Tradition for the Future

The city also offers unique seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The process of making it is scientific and demanding. The vendor beats the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing light consistency.

On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many but express concern that their children are unwilling to take up the art.

A renowned chef from Lucknow has noted that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its lesser-known eateries.

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

The international acclaim, it is hoped, will inspire more people around the world to learn these tales and visit the city to taste the culinary delights of Lucknow.