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

The northern Indian city of Lucknow has forever been a dream destination for epicures, with locals and visitors equally celebrating its remarkable cuisine.

A Global Honor

Last month, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – placing it on a select list of world cities and sparking hopes that it will showcase Lucknow's peerless food. With this status, it enters a international community of more than four hundred cities across over 100 countries dedicated to promoting "creativity as a driver of sustainable urban development".

The honor "stands as proof of its centuries-old food heritage and lively gastronomic culture," 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 70 cities worldwide.

A Metropolis Shaped by Cuisine

The honor for this time-honored city arrives as no surprise to its residents or avid food lovers. Many echo the opinion that it is "a recognition that was delayed".

With the UNESCO recognition, this beloved, lively, and vibrant city – the administrative center of India's largest state – is at last in the limelight for what has perennially characterized its heart: an unparalleled devotion for food.

"'What will be cooked, how will it be cooked' is a ongoing conversation from waking up until night in many homes," explains a local cultural expert. "And you are actually assessed by the standard of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were created, perfected, and elevated to exquisite levels in their royal kitchens.

These royal kitchens were epicenters of gastronomic creativity, fusing Persian and indigenous Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's most famous kebabs were developed. As the tale is told that the galouti kebab was invented to cater to an ageing nawab who had no longer had his teeth. His chefs minced the meat with papaya, saffron, and spices and made it so fine that it required no chewing.

But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely closed with a flour paste.

A Diverse Culinary Landscape

Apart from the obvious kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich 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 doesn't just celebrates fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Virtually on every corner, there are tiny kiosks and stalls – hidden treasures that are wildly popular with the locals.

In the central district of Hazratganj, large gatherings start assembling from early morning at a legendary tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with pillowy soft buns covered in freshly churned white butter.

In the morning, one can make their way to a unpretentious joint situated in the old city area 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).

Preserving Tradition for the Future

The city also offers remarkable seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The method of making it is precise and demanding. The artisan beats the milk and then exposes it at night, allowing the dew to give it its incredible light consistency.

On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of however note that their younger generation are unwilling 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, it is believed, will be realized only if Lucknow can now build recognition about its lesser-known eateries.

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

The global recognition, it is believed, will inspire more people around the world to explore these stories and visit the city to delight in the food wonders of Lucknow.