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

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

An International Accolade

Recently, Unesco designated it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious list of international urban centers and sparking hopes that it will highlight Lucknow's peerless food. With this status, it becomes part of a international community of more than four hundred cities across more than 100 countries focused on promoting "innovation as a catalyst of sustainable urban development".

The accolade "stands as proof of its centuries-old gastronomic legacy and dynamic food ecosystem," as noted by a official from UNESCO's regional bureau 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 around the world.

A Metropolis Shaped by Cuisine

The recognition for this historic city comes as hardly a shock to its locals or dedicated food lovers. Many share the view that it is "an honor long overdue".

With the UNESCO designation, this adored, chaotic, and vibrant city – the capital of India's largest state – is at last in the spotlight for what has always characterized its soul: an immense devotion for food.

"'The day's menu, the method of preparation' is a constant dialogue from waking up until night in many homes," states a local cultural expert. "And you are often evaluated by the standard of food that comes out of your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were invented, refined, and raised to exquisite levels in their imperial kitchens.

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

It was in that period that Lucknow's iconic kebabs were fashioned. Legend has it that the mutton galouti was created to feed an ageing nawab who had lost his teeth. His cooks minced the meat with papaya, kesar, and a blend of spices and made it so soft that it required no chewing.

But arguably the greatest 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 sealed with dough.

Beyond Kebabs and Biryani

Besides the famous kebabs and biryani, the culinary masters also built up 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 additionally a dream for plant-based eaters.

The local traditionally vegetarian community's cuisine doesn't just showcases local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Virtually on many street corners, there are little shops and stalls – lesser-known gems that are immensely favored by the locals.

In the central district of Hazratganj, huge crowds start assembling from early morning at a famous tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with fluffy buns covered in hand-churned white butter.

In the morning, one can head to a unpretentious joint situated 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).

Preserving Tradition for the Future

The city also boasts special treats of the season, such as makkhan malai, a airy dessert available in the winter. The method of making it is intricate and complicated. The vendor beats the milk and then exposes it at night, allowing the dew to give it its amazing light consistency.

On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Many though note that their children are unwilling to take up the art.

A well-known culinary expert from Lucknow has often said that the city's profound food legacy puts it at the very pinnacle 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 comes with a history – influenced by generational food businesses, from humble street carts to busy restaurants, and secret family recipes.

The international acclaim, it is anticipated, will motivate more people globally to explore these tales and visit the city to delight in the culinary delights of Lucknow.