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

The northern Indian city of Lucknow has long been a food lovers' paradise, with residents and visitors equally celebrating its exquisite cuisine.

A Global Honor

Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious group of world cities and igniting hopes that it will highlight Lucknow's peerless food. With this status, it becomes part of a worldwide network of cities metropolises across more than 100 countries committed to promoting "artistic expression as a key factor of city development that is sustainable".

The accolade "is a testament to its deep-rooted culinary traditions and vibrant culinary scene," as stated by a spokesperson from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of seventy urban centers around the world.

A City Defined by Food

The accolade for this historic city arrives as no surprise to its inhabitants or dedicated food lovers. Many agree with the sentiment that it is "a recognition that was delayed".

With the UNESCO designation, this adored, chaotic, and diverse city – the capital of India's biggest state – is now in the spotlight for what has perennially defined its heart: an profound love for food.

"'The day's menu, how should it be prepared' is a continued dialogue from waking up until night in many homes," states a local cultural expert. "And you are actually assessed by the quality of food that comes out of your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's popularly called after its historic opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, perfected, and elevated to exquisite levels in their royal kitchens.

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

It was in this era that Lucknow's iconic kebabs were fashioned. Legend has it that the galouti kebab was invented to cater to an ageing nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, saffron, and spices and made it so silky that it needed 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 gentle, slow heat, with the pot's lid securely closed with dough.

Beyond Kebabs and Biryani

Apart from the obvious kebabs and biryani, the cooks also created a collection 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 haven for vegetarians.

The local traditionally vegetarian community's cuisine not only celebrates seasonal produce but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Nearly on many street corners, there are small establishments and kiosks – hidden treasures that are extremely popular with the locals.

In the city center of Hazratganj, throngs of people start assembling from early morning at a famous tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with incredibly soft buns covered in hand-churned white butter.

To start the day, one can make their way to a unpretentious joint situated in the historic quarter of Aminabad. Nearly 150 years after it was set up, 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 boasts unique seasonal delights, such as makkhan malai, a airy dessert found in the winter. The process of making it is intricate and involved. The vendor whisks the milk and then sets it out at night, allowing the dew to give it its amazing frothy texture.

On crisp mornings, street vendors can be seen in historic neighborhoods 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 frequently stated that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.

Every dish in Lucknow tells a story – shaped by generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.

The international acclaim, it is believed, will inspire more people worldwide to learn these narratives and experience the city to delight in the culinary delights of Lucknow.