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

The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with locals and visitors alike praising its remarkable cuisine.

An International Accolade

Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious group of world cities and sparking hopes that it will spotlight Lucknow's sublime food. With this designation, it joins a worldwide network of more than four hundred cities across more than 100 countries committed to promoting "innovation as a driver of sustainable urban development".

The recognition "stands as proof of its deep-rooted gastronomic legacy and dynamic culinary scene," 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 secure a position in this highly sought-after list of seventy urban centers worldwide.

An Urban Center with a Culinary Soul

The accolade for this time-honored city is little surprise to its locals or passionate food lovers. Many echo the opinion that it is "a recognition that was delayed".

With the UNESCO accolade, this adored, lively, and eclectic city – the administrative center of India's biggest state – is finally in the global gaze for what has always defined its soul: an profound passion for food.

"'What's for dinner, the method of preparation' is a continued discussion from morning until going to bed in many homes," notes a local cultural expert. "And you are actually evaluated by the standard of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were created, refined, and raised to exquisite levels in their royal kitchens.

These kitchens of the nobility were epicenters of gastronomic creativity, merging Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's iconic kebabs were developed. Legend has it that the galouti kebab was devised to feed an elderly nawab who had lost his teeth. His cooks minced the meat with raw papaya, saffron, and a blend of spices and made it so soft that it required no chewing.

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

A Diverse Culinary Landscape

In addition to the obvious kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

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

The local traditionally vegetarian community's cuisine doesn't just highlights fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Virtually on many street corners, there are small establishments and carts – lesser-known treasures that are extremely loved by the locals.

In the central district of Hazratganj, throngs of people start milling around from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with fluffy buns covered in freshly churned white butter.

To start the day, one can make their way to a no-frills joint operating in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers remarkable seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The method of making it is intricate 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 cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some however express concern that their children do not want to take up the craft.

A renowned chef from Lucknow has noted that the city's immense food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its lesser-known eateries.

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

The worldwide honor, it is anticipated, will encourage more people around the world to learn these narratives and travel to the city to savour the culinary delights of Lucknow.