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

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

Worldwide Recognition

Last month, Unesco designated it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious group of international urban centers and sparking hopes that it will spotlight Lucknow's peerless food. With this title, it becomes part of a international community of more than four hundred metropolises across more than 100 countries focused on promoting "artistic expression as a driver of city development that is sustainable".

The accolade "stands as proof of its centuries-old food heritage and dynamic gastronomic culture," as noted by a representative 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 internationally.

A City Defined by Food

The honor for this historic city arrives as no surprise to its inhabitants or avid food lovers. Many agree with the view that it is "an honor long overdue".

With the UNESCO recognition, this beloved, lively, and vibrant city – the capital of India's largest state – is finally in the limelight for what has consistently defined its soul: an unparalleled devotion for food.

"'The day's menu, the method of preparation' is a ongoing conversation from morning until night in many homes," explains a local cultural expert. "And you are actually assessed by the excellence of food that emerges from your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were invented, evolved, and elevated to extraordinary levels in their opulent kitchens.

These kitchens of the nobility were epicenters of food experimentation, fusing Persian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's most famous kebabs were developed. As the tale is told that the galouti kebab was devised to feed an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, saffron, and spices and made it so silky that it required no chewing.

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

A Diverse Culinary Landscape

Besides the famous kebabs and biryani, the cooks also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

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

The local Baniya community's cuisine doesn't just highlights local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Virtually on every corner, there are small establishments and stalls – hidden gems that are extremely favored by the locals.

In the heart of the city of Hazratganj, throngs of people start gathering from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with pillowy soft buns lathered with freshly churned white butter.

In the morning, one can head to a no-frills joint operating in the old city area of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also presents special seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is intricate and complicated. The artisan whisks the milk and then leaves it out at night, allowing the dew to give it its amazing frothy texture.

On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many however say that their younger generation are reluctant to master the art.

A renowned chef from Lucknow has noted that the city's rich food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its lesser-known eateries.

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

The worldwide honor, it is believed, will motivate more people globally to discover these narratives and experience the city to taste the culinary delights of Lucknow.