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

The historic city in northern India of Lucknow has forever been a dream destination for epicures, with inhabitants and travelers equally praising its remarkable cuisine.

A Global Honor

In a recent announcement, UNESCO recognised it as a UNESCO Creative City for Gastronomy – adding it to a exclusive list of international urban centers and igniting hopes that it will showcase Lucknow's exceptional food. With this designation, it becomes part of a worldwide network of over 400 metropolises across over 100 countries focused on promoting "innovation as a catalyst of city development that is sustainable".

The accolade "stands as proof of its centuries-old gastronomic legacy and lively gastronomic culture," as noted by a spokesperson from UNESCO's regional bureau for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of 70 cities worldwide.

A Metropolis Shaped by Cuisine

The recognition for this time-honored city arrives as little surprise to its locals or passionate food lovers. Many echo the opinion that it is "an honor long overdue".

With the UNESCO accolade, this beloved, chaotic, and eclectic city – the capital of India's biggest state – is at last in the limelight for what has perennially shaped its essence: an profound passion for food.

"'The day's menu, the method of preparation' is a ongoing dialogue from morning until night in most homes," notes a local cultural expert. "And you are truly judged by the quality of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, perfected, and elevated to sublime levels in their royal kitchens.

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

It was in this era that Lucknow's most famous kebabs were developed. As the tale is told that the galouti kebab was created to cater to an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, kesar, and spices and made it so silky that it needed no chewing.

But arguably the most significant contribution of the chefs of Awadh was the slow-cook 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 well-known kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.

The local traditionally vegetarian community's cuisine doesn't just showcases local ingredients but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Virtually on every corner, there are little shops and kiosks – lesser-known delights that are extremely favored by the locals.

In the central district of Hazratganj, huge crowds start assembling from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, served in earthenware cups, along with fluffy buns slathered with freshly churned white butter.

For breakfast, one can make their way to a simple joint located in the historic quarter of Aminabad. Almost 150 years after it was founded, 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 special treats of the season, such as makkhan malai, a frothy dessert found in the winter. The method of making it is precise and complicated. The vendor beats the milk and then exposes it at night, allowing the dew to give it its unique light consistency.

On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of however express concern that their children are unwilling to learn the craft.

A renowned chef from Lucknow has often said that the city's rich food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its lesser-known eateries.

Every dish in Lucknow comes with a history – influenced by generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.

The international acclaim, it is anticipated, will inspire more people globally to discover these tales and travel to the city to delight in the gastronomic treasures of Lucknow.