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

The historic city in northern India of Lucknow has long been a haven for gastronomes, with locals and visitors alike celebrating its remarkable cuisine.

An International Accolade

Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – placing it on a select group of international urban centers and kindling hopes that it will highlight Lucknow's sublime food. With this title, it joins a worldwide network of over 400 urban centers across more than 100 countries focused on promoting "innovation as a catalyst of development that sustains urban life".

The honor "stands as proof of its deep-rooted gastronomic legacy and dynamic gastronomic culture," according to a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 global destinations worldwide.

An Urban Center with a Culinary Soul

The accolade for this time-honored city is hardly a shock to its locals or dedicated food lovers. Many agree with the opinion that it is "an honor long overdue".

With the UNESCO recognition, this beloved, lively, and diverse city – the capital of India's most populous state – is finally in the spotlight for what has always shaped its essence: an unparalleled love for food.

"'What's for dinner, how will it be cooked' is a ongoing dialogue from waking up until going to bed in many homes," states a local cultural expert. "And you are often assessed by the standard of food that comes out of your kitchen."

A Royal Culinary Legacy

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

These kitchens of the nobility were centers of food experimentation, fusing Iranian and native 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 fashioned. Legend has it that the mutton galouti was invented to cater to an ageing nawab who had lost his teeth. His chefs minced the meat with papaya, saffron, and spices and made it so soft that it needed no chewing.

But arguably the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover tightly closed with dough.

More Than Just Famous Dishes

Apart from the famous kebabs and biryani, the culinary masters also developed a repertoire 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 additionally a haven for vegetarians.

The local Baniya community's cuisine not only highlights seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Almost on every corner, there are little shops and stalls – hidden delights that are immensely favored by the locals.

In the central district of Hazratganj, throngs of people start gathering from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with pillowy soft buns slathered with hand-churned white butter.

In the morning, one can visit a simple joint situated in the old city area of Aminabad. Almost 150 years after it was founded, 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 presents remarkable seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is intricate and complicated. The cook beats the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible airy feel.

On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of but express concern that their children are reluctant to take up the craft.

A well-known culinary expert from Lucknow has often said that the city's profound food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its hidden eateries.

Every dish in Lucknow comes with a history – influenced by generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.

The international acclaim, it is hoped, will encourage more people globally to explore these narratives and visit the city to delight in the food wonders of Lucknow.