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Delectable kebabs, aromatic biryani, and whipped, cloud-like desserts.

The northern Indian city of Lucknow has consistently been a food lovers' paradise, with inhabitants and travelers equally praising its superb cuisine.

An International Accolade

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious roster of international urban centers and igniting hopes that it will highlight Lucknow's peerless food. With this status, it joins a worldwide network of over 400 urban centers across over 100 countries focused on promoting "artistic expression as a driver of city development that is sustainable".

The accolade "stands as proof of its profound gastronomic legacy and lively gastronomic culture," as stated by a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of 70 cities around the world.

A Metropolis Shaped by Cuisine

The recognition for this venerable city arrives as little surprise to its inhabitants or passionate food lovers. Many agree with the view that it is "better late than never".

With the UNESCO recognition, this beloved, chaotic, and eclectic city – the capital of India's most populous state – is now in the limelight for what has always characterized its essence: an profound passion for food.

"'What's for dinner, how should it be prepared' is a continued dialogue from morning until going to bed in many homes," states a local cultural expert. "And you are actually judged by the excellence of food that emerges from your kitchen."

An Imperial Food Tradition

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

These kitchens of the nobility were centers of culinary innovations, merging Iranian and native Indian styles to create what became known as the culinary tradition 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 elderly nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, saffron, and spices and made it so soft that it required no chewing.

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

More Than Just Famous Dishes

Besides the obvious kebabs and biryani, the cooks also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.

The local Baniya community's cuisine not only highlights seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Nearly on many street corners, there are little shops and carts – lesser-known delights that are extremely popular with the locals.

In the city center of Hazratganj, large gatherings start milling around from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, served in kulhads, along with fluffy buns covered in hand-churned white butter.

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

Ensuring Legacy Continues

The city also boasts special seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The method of making it is precise and demanding. The cook beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing airy feel.

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

A well-known culinary expert from Lucknow has noted that the city's immense food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its hidden eateries.

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

The global recognition, it is hoped, will encourage more people around the world to learn these narratives and visit the city to savour the food wonders of Lucknow.