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

The historic city in northern India of Lucknow has long been a haven for gastronomes, with inhabitants and travelers alike swearing by its remarkable cuisine.

An International Accolade

In a recent announcement, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious roster of international urban centers and igniting hopes that it will highlight Lucknow's sublime food. With this designation, it joins a worldwide network of more than four hundred metropolises across over 100 countries committed to promoting "innovation as a catalyst of city development that is sustainable".

The recognition "stands as proof of its deep-rooted culinary traditions and dynamic food ecosystem," as noted by a representative from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this prestigious list of 70 cities worldwide.

A Metropolis Shaped by Cuisine

The accolade for this venerable city is no surprise to its residents or avid food lovers. Many agree with the sentiment that it is "better late than never".

With the UNESCO recognition, this adored, chaotic, and vibrant city – the capital of India's most populous state – is finally in the spotlight for what has perennially shaped its soul: an immense love for food.

"'What's for dinner, how will it be cooked' is a constant conversation from waking up until night in most homes," explains a local cultural expert. "And you are actually judged by the quality of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

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

These imperial kitchens were centers of culinary innovations, merging Persian and native Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's most famous kebabs were fashioned. The story goes that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His chefs processed the meat with papaya, kesar, and a blend of spices and made it so soft that it required no chewing.

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

Beyond Kebabs and Biryani

In addition to the obvious kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is far more than 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 offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Virtually on countless corners, there are small establishments and carts – lesser-known gems that are immensely favored by the locals.

In the city center of Hazratganj, throngs of people start milling around from early morning at a renowned tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with pillowy soft buns covered in freshly churned white butter.

To start the day, one can head to a simple joint situated in the historic quarter of Aminabad. Almost 150 years after it was founded, 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 offers special treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is precise and involved. The vendor beats the milk and then exposes it at night, allowing the dew to give it its unique airy feel.

On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many but say that their children are unwilling to take up the skill.

A celebrity chef from Lucknow has often said that the city's rich food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.

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

The global recognition, it is anticipated, will motivate more people worldwide to discover these tales and visit the city to taste the food wonders of Lucknow.