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Mouth-watering kebabs, fragrant biryani, and fluffy, ethereal desserts.

The northern Indian city of Lucknow has forever been a dream destination for epicures, with residents and travelers alike celebrating its superb cuisine.

An International Accolade

In a recent announcement, Unesco designated it as a Creative City of Gastronomy – including it in a select list of global cities and kindling hopes that it will highlight Lucknow's peerless food. With this designation, it enters a worldwide network of cities metropolises across more than 100 countries dedicated to promoting "innovation as a driver of development that sustains urban life".

The accolade "stands as proof of its deep-rooted culinary traditions and dynamic culinary scene," as noted by a spokesperson from UNESCO's regional bureau for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of 70 cities worldwide.

A Metropolis Shaped by Cuisine

The recognition for this time-honored city comes as little surprise to its residents or passionate food lovers. Many echo the sentiment that it is "an honor long overdue".

With the UNESCO accolade, this beloved, chaotic, and eclectic city – the administrative center of India's largest state – is at last in the spotlight for what has consistently shaped its soul: an immense love for food.

"'The day's menu, how should it be prepared' is a constant dialogue from morning until night in many homes," explains a local cultural expert. "And you are truly assessed by the excellence of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

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

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

It was in that period that Lucknow's renowned kebabs were developed. The story goes that the mutton galouti was devised to feed an elderly nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, saffron, and spices and made it so fine that it required no chewing.

But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover securely sealed with a flour paste.

Beyond Kebabs and Biryani

Apart from the obvious kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

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

The local traditionally vegetarian community's cuisine doesn't just showcases fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Virtually on countless corners, there are little shops and kiosks – lesser-known gems that are immensely loved by the locals.

In the heart of the city of Hazratganj, throngs of people start gathering from early morning at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with incredibly soft buns covered in hand-churned white butter.

For breakfast, one can make their way to a unpretentious joint operating in the old city area of Aminabad. Almost 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 offers remarkable seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is intricate and complicated. The cook hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing light consistency.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however express concern that their younger generation do not want to learn the art.

A well-known culinary expert from Lucknow has noted that the city's profound food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its hidden eateries.

Every dish in Lucknow comes with a history – crafted by family-run food businesses, from modest street carts to bustling restaurants, and secret family recipes.

The international acclaim, it is believed, will motivate more people around the world to learn these stories and visit the city to savour the culinary delights of Lucknow.