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Delectable kebabs, aromatic biryani, and fluffy, ethereal desserts.

The historic city in northern India of Lucknow has forever been a dream destination for epicures, with residents and visitors equally swearing by its superb cuisine.

A Global Honor

Recently, Unesco recognised it as a UNESCO Creative City for Gastronomy – including it in a select group of global cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this designation, it becomes part of a international community of more than four hundred metropolises across more than 100 countries focused on promoting "creativity as a key factor of sustainable urban development".

The recognition "stands as proof of its centuries-old culinary traditions and vibrant gastronomic culture," as stated by a official from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of 70 global destinations internationally.

A Metropolis Shaped by Cuisine

The accolade for this time-honored city arrives as little surprise to its inhabitants or dedicated food lovers. Many agree with the opinion that it is "an honor long overdue".

With the UNESCO accolade, this cherished, chaotic, and diverse city – the capital of India's most populous state – is now in the spotlight for what has perennially shaped its heart: an immense love for food.

"'What's for dinner, the method of preparation' is a continued discussion from morning until night in many homes," explains a local cultural expert. "And you are often evaluated by the excellence of food that is produced in your kitchen."

An Imperial Food Tradition

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 singular take on biryani that were invented, perfected, and raised to exquisite levels in their imperial kitchens.

These royal kitchens were hubs of food experimentation, fusing Iranian 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 created. As the tale is told that the mutton galouti was invented to feed an elderly nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, kesar, and a blend of spices and made it so silky that it required no chewing.

But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly closed with dough.

More Than Just Famous Dishes

In addition to the obvious kebabs and biryani, the culinary masters also built up 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 additionally a vegetarian's paradise.

The local Baniya community's cuisine not only showcases seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Nearly on many street corners, there are little shops and kiosks – lesser-known treasures that are extremely loved by the locals.

In the central district of Hazratganj, large gatherings start milling around from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with incredibly soft buns lathered with freshly churned white butter.

In the morning, one can head to a unpretentious joint situated in the old city area of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also offers remarkable treats of the season, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is intricate and demanding. The cook whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing light consistency.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Some though note that their children are reluctant to master the skill.

A renowned chef from Lucknow has often said that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its lesser-known eateries.

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

The global recognition, it is believed, will inspire more people around the world to explore these narratives and travel to the city to taste the food wonders of Lucknow.