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

The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with residents and visitors equally celebrating its exquisite cuisine.

Worldwide Recognition

Recently, Unesco honored it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious roster of international urban centers and kindling hopes that it will spotlight Lucknow's peerless food. With this title, it enters a global network of more than four hundred cities across over 100 countries dedicated to promoting "creativity as a driver of city development that is sustainable".

The accolade "demonstrates its profound culinary traditions and lively food ecosystem," according to a representative from Unesco's Regional Office for South Asia.

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

A Metropolis Shaped by Cuisine

The recognition for this time-honored city comes as no surprise to its inhabitants or dedicated food lovers. Many echo the opinion that it is "a recognition that was delayed".

With the UNESCO designation, this adored, chaotic, and diverse city – the administrative center of India's biggest state – is finally in the spotlight for what has perennially characterized its soul: an unparalleled passion for food.

"'The day's menu, how will it be cooked' is a ongoing conversation from waking up until going to bed in most homes," notes a local cultural expert. "And you are actually evaluated by the standard of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's popularly called after its historic wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, refined, and elevated to sublime levels in their royal kitchens.

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

It was in this era that Lucknow's most famous kebabs were fashioned. As the tale is told that the galouti kebab was devised to cater to an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, saffron, and a blend of spices and made it so silky that it required no chewing.

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

A Diverse Culinary Landscape

Apart from the famous kebabs and biryani, the culinary masters also developed a collection 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 also a dream for plant-based eaters.

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

Hidden Gems and Legacy Eateries

Nearly on countless corners, there are small establishments and carts – hidden treasures that are wildly loved by the locals.

In the central district of Hazratganj, throngs of people start assembling from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with pillowy soft buns covered in hand-churned white butter.

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

Ensuring Legacy Continues

The city also presents unique seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is scientific and demanding. The artisan whisks the milk and then exposes it at night, allowing the dew to give it its unique airy feel.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some though say that their children are reluctant to master the craft.

A renowned chef from Lucknow has frequently stated that the city's profound food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its hidden eateries.

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

The international acclaim, it is believed, will inspire more people around the world to discover these narratives and travel to the city to delight in the culinary delights of Lucknow.