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

The historic city in northern India of Lucknow has forever been a dream destination for epicures, with inhabitants and tourists equally celebrating its superb cuisine.

Worldwide Recognition

In a recent announcement, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive roster of world cities and kindling hopes that it will showcase Lucknow's peerless food. With this title, it joins a international community of over 400 metropolises across more than 100 countries focused on promoting "innovation as a driver of sustainable urban development".

The recognition "stands as proof of its deep-rooted culinary traditions and vibrant gastronomic culture," according to a representative from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – following 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 honor for this historic city comes as hardly a shock to its inhabitants or dedicated food lovers. Many agree with the view that it is "better late than never".

With the UNESCO accolade, this cherished, bustling, and diverse city – the administrative center of India's biggest state – is at last in the spotlight for what has consistently shaped its heart: an profound passion for food.

"'The day's menu, the method of preparation' is a ongoing discussion from waking up until night in many homes," explains a local cultural expert. "And you are actually judged by the quality of food that is produced in your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's popularly called after its historic opulent Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were conceived, perfected, and raised to sublime levels in their royal kitchens.

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

It was during this time that Lucknow's iconic kebabs were fashioned. Legend has it that the mutton galouti was invented to feed an ageing nawab who had lost his teeth. His chefs processed the meat with papaya, kesar, and spices and made it so soft that it needed no chewing.

But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely closed with a flour paste.

More Than Just Famous Dishes

Besides the well-known kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.

The local Baniya community's cuisine not only highlights fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Nearly on every corner, there are little shops and stalls – lesser-known gems that are immensely favored by the locals.

In the heart of the city of Hazratganj, huge crowds start milling around from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with incredibly soft buns covered in hand-churned white butter.

For breakfast, one can visit a no-frills joint located in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also presents remarkable seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is precise and complicated. The cook 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. Some however express concern that their younger generation are unwilling to take up the skill.

A celebrity chef from Lucknow has frequently stated that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.

Every dish in Lucknow has a narrative – crafted by family-run food businesses, from humble street carts to busy restaurants, and guarded 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.