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Mouth-watering kebabs, scented biryani, and fluffy, ethereal desserts.

The northern Indian city of Lucknow has long been a food lovers' paradise, with residents and tourists equally swearing by its remarkable cuisine.

An International Accolade

In a recent announcement, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious list of world cities and sparking hopes that it will highlight Lucknow's exceptional food. With this designation, it joins a global network of cities metropolises across more than 100 countries dedicated to promoting "creativity as a key factor of sustainable urban development".

The honor "demonstrates its deep-rooted gastronomic legacy and dynamic gastronomic culture," according to a official from UNESCO's Regional Office for South Asia.

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

A Metropolis Shaped by Cuisine

The recognition for this venerable city is hardly a shock to its inhabitants or dedicated food lovers. Many echo the sentiment that it is "a recognition that was delayed".

With the UNESCO accolade, this adored, bustling, and vibrant city – the administrative center of India's most populous state – is finally in the global gaze for what has consistently shaped its essence: an profound devotion for food.

"'The day's menu, how should it be prepared' is a constant conversation from waking up until night in many homes," states a local cultural expert. "And you are often judged by the standard of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, evolved, and raised to sublime levels in their royal kitchens.

These royal kitchens were epicenters of culinary innovations, blending Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's iconic kebabs were fashioned. The story goes that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His culinary artists minced the meat with raw papaya, kesar, and spices and made it so silky that it required no chewing.

But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow 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 built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.

The local traditionally vegetarian community's cuisine not only highlights seasonal produce but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Almost on every corner, there are small establishments and carts – hidden delights that are extremely favored by the locals.

In the city center of Hazratganj, throngs of people start gathering from early morning at a famous tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with fluffy buns slathered with freshly churned white butter.

For breakfast, one can visit a unpretentious joint situated in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still in great demand 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 cloud-like dessert savored in the winter. The method of making it is precise and involved. The cook beats the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible airy feel.

On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some though express concern that their children are reluctant to master the craft.

A renowned chef from Lucknow has frequently stated that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its lesser-known eateries.

Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.

The worldwide honor, it is hoped, will motivate more people worldwide to explore these narratives and experience the city to savour the gastronomic treasures of Lucknow.