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Delectable kebabs, scented biryani, and airy, ethereal desserts.

The northern Indian city of Lucknow has long been a haven for gastronomes, with residents and tourists alike praising its superb cuisine.

Worldwide Recognition

Last month, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a select roster of international urban centers and kindling hopes that it will spotlight Lucknow's peerless food. With this status, it enters a international community of cities metropolises across over 100 countries committed to promoting "creativity as a key factor of development that sustains urban life".

The honor "demonstrates its profound culinary traditions and vibrant food ecosystem," as noted by a representative from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this coveted list of seventy urban centers internationally.

A Metropolis Shaped by Cuisine

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

With the UNESCO recognition, this beloved, lively, and vibrant city – the capital of India's largest state – is now in the global gaze for what has perennially characterized its soul: an unparalleled devotion for food.

"'The day's menu, the method of preparation' is a ongoing dialogue from morning until night in most homes," explains a local cultural expert. "And you are actually assessed by the excellence of food that comes out of your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were invented, evolved, and elevated to sublime levels in their imperial kitchens.

These imperial kitchens were epicenters of culinary innovations, fusing Iranian and native Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's renowned kebabs were developed. The story goes that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His cooks ground the meat with papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.

But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover tightly closed with a flour paste.

Beyond Kebabs and Biryani

In addition to the famous 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 not just about kebabs and biryani – the region is also a haven for vegetarians.

The local Baniya community's cuisine doesn't just highlights seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Time-Tested Food Joints

Almost on every corner, there are little shops and stalls – lesser-known gems that are wildly loved by the locals.

In the central district of Hazratganj, throngs of people start milling around from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with incredibly soft buns covered in hand-churned white butter.

In the morning, one can visit a no-frills joint operating in the old city area of Aminabad. Nearly 150 years after it was set up, 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 presents remarkable treats of the season, such as makkhan malai, a airy dessert savored in the winter. The method of making it is intricate and complicated. The artisan whisks the milk and then sets it out at night, allowing the dew to give it its amazing light consistency.

On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many but say that their children are reluctant to master the art.

A well-known culinary expert from Lucknow has noted that the city's immense food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its lesser-known eateries.

Every dish in Lucknow has a narrative – crafted by family-run food businesses, from modest street carts to lively restaurants, and secret family recipes.

The international acclaim, it is hoped, will encourage more people globally to explore these narratives and visit the city to savour the culinary delights of Lucknow.