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Mouth-watering kebabs, scented biryani, and airy, cloud-like desserts.

The northern Indian city of Lucknow has forever been a dream destination for epicures, with inhabitants and tourists equally celebrating its remarkable cuisine.

An International Accolade

In a recent announcement, UNESCO honored it as a UNESCO Creative City for Gastronomy – including it in a exclusive list of international urban centers and sparking hopes that it will spotlight Lucknow's peerless food. With this status, it becomes part of a global network of over 400 cities across more than 100 countries focused on promoting "creativity as a key factor of city development that is sustainable".

The recognition "stands as proof of its profound culinary traditions and lively food ecosystem," as stated by a representative from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this coveted list of seventy urban centers around the world.

An Urban Center with a Culinary Soul

The recognition for this historic city comes as little surprise to its residents or passionate food lovers. Many agree with the opinion that it is "an honor long overdue".

With the UNESCO recognition, this adored, bustling, and diverse city – the capital of India's most populous state – is finally in the limelight for what has consistently characterized its heart: an immense passion for food.

"'What will be cooked, how should it be prepared' is a ongoing discussion from morning until going to bed in most homes," notes a local cultural expert. "And you are actually judged by the standard of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were invented, evolved, and raised to exquisite levels in their imperial kitchens.

These royal kitchens were centers of food experimentation, blending Persian and indigenous Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's most famous kebabs were developed. The story goes that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His culinary artists processed the meat with papaya, saffron, and spices and made it so soft that it needed no chewing.

But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid securely sealed with dough.

More Than Just Famous Dishes

In addition to the obvious kebabs and biryani, the cooks 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 just about kebabs and biryani – the region is also a haven for vegetarians.

The local traditionally vegetarian community's cuisine doesn't just highlights seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Nearly on many street corners, there are tiny kiosks and carts – hidden delights that are wildly favored by the locals.

In the central district of Hazratganj, huge crowds start gathering from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with pillowy soft buns slathered with freshly churned white butter.

To start the day, one can head to a unpretentious joint operating in the old city area of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also boasts special treats of the season, such as makkhan malai, a airy dessert found in the winter. The process of making it is precise and involved. The artisan hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible light consistency.

On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however express concern that their younger generation are reluctant to take up the art.

A celebrity chef from Lucknow has noted that the city's rich food legacy places it at the very pinnacle 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 – shaped by generational food businesses, from humble street carts to lively restaurants, and secret family recipes.

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