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Mouth-watering kebabs, fragrant biryani, and whipped, cloud-like desserts.

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

An International Accolade

In a recent announcement, Unesco recognised it as a UNESCO Creative City for Gastronomy – adding it to a select roster of international urban centers and sparking hopes that it will highlight Lucknow's sublime food. With this designation, it enters a worldwide network of more than four hundred cities across over 100 countries dedicated to promoting "artistic expression as a catalyst of development that sustains urban life".

The recognition "is a testament to its deep-rooted culinary traditions and vibrant gastronomic culture," as noted by a representative from UNESCO's Regional Office for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of 70 global destinations worldwide.

A City Defined by Food

The accolade for this historic city is no surprise to its inhabitants or passionate food lovers. Many echo the view that it is "a recognition that was delayed".

With the UNESCO designation, this beloved, bustling, and eclectic city – the administrative center of India's most populous state – is at last in the spotlight for what has always defined its soul: an immense passion for food.

"'What's for dinner, how should it be prepared' is a ongoing conversation from morning until night in many homes," explains a local cultural expert. "And you are actually assessed by the quality of food that emerges from your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were conceived, refined, and taken to exquisite levels in their opulent kitchens.

These kitchens of the nobility were centers of culinary innovations, blending Iranian and local Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's renowned kebabs were fashioned. The story goes that the mutton galouti was devised to cater to an elderly nawab who had lost his teeth. His cooks processed the meat with raw papaya, kesar, and spices and made it so fine that it needed no chewing.

But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover securely sealed with a flour paste.

A Diverse Culinary Landscape

In addition to 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 far more than kebabs and biryani – the region is also a dream for plant-based eaters.

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

Hidden Gems and Legacy Eateries

Almost on countless corners, there are small establishments and carts – lesser-known treasures that are wildly popular with the locals.

In the central district of Hazratganj, throngs of people start milling around from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with fluffy buns lathered with freshly churned white butter.

To start the day, one can make their way to a unpretentious joint operating in the historic quarter 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).

Preserving Tradition for the Future

The city also offers unique treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is scientific and involved. The cook beats the milk and then leaves it out at night, allowing the dew to give it its incredible airy feel.

On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Some however say that their younger generation are reluctant to learn the craft.

A well-known culinary expert from Lucknow has noted that the city's rich food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its lesser-known eateries.

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

The international acclaim, it is believed, will encourage more people around the world to learn these tales and travel to the city to taste the culinary delights of Lucknow.