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Delectable kebabs, fragrant biryani, and fluffy, ethereal desserts.

The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with locals and visitors equally praising its exquisite cuisine.

An International Accolade

Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – placing it on a prestigious roster of world cities and kindling hopes that it will spotlight Lucknow's peerless food. With this title, it joins a worldwide network of cities cities across more than 100 countries dedicated to promoting "creativity as a key factor of development that sustains urban life".

The honor "stands as proof of its centuries-old food heritage and vibrant gastronomic culture," according to a official from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of 70 global destinations around the world.

An Urban Center with a Culinary Soul

The honor for this historic city arrives as little surprise to its locals or dedicated food lovers. Many echo the sentiment that it is "an honor long overdue".

With the UNESCO designation, this adored, lively, and diverse city – the administrative center of India's most populous state – is now in the limelight for what has always defined its soul: an profound devotion for food.

"'What's for dinner, the method of preparation' is a ongoing discussion from morning until going to bed in many homes," explains a local cultural expert. "And you are often assessed by the quality of food that emerges from your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, perfected, and elevated to exquisite levels in their imperial kitchens.

These kitchens of the nobility were centers of gastronomic creativity, blending Iranian and local Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's iconic kebabs were developed. Legend has it that the galouti kebab was devised to feed an elderly nawab who had no longer had his teeth. His chefs minced the meat with papaya, kesar, and spices and made it so silky that it required no chewing.

But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid securely closed with dough.

Beyond Kebabs and Biryani

Besides the obvious kebabs and biryani, the cooks also built up a collection 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 dream for plant-based eaters.

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

Time-Tested Food Joints

Nearly on countless corners, there are small establishments and carts – lesser-known delights that are wildly loved by the locals.

In the city center of Hazratganj, large gatherings start milling around from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with pillowy soft buns lathered with freshly churned white butter.

In the morning, one can visit a no-frills joint located in the old city area of Aminabad. Almost 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 presents unique treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is scientific and demanding. The cook whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible frothy texture.

On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many however say that their younger generation are unwilling to master the craft.

A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its under-the-radar eateries.

Every dish in Lucknow tells a story – influenced by family-run food businesses, from modest street carts to bustling restaurants, and closely held family recipes.

The worldwide honor, it is hoped, will motivate more people globally to explore these tales and experience the city to delight in the gastronomic treasures of Lucknow.