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Delectable kebabs, scented biryani, and airy, cloud-like desserts.

The northern Indian city of Lucknow has forever been a dream destination for epicures, with locals and visitors alike praising its exquisite cuisine.

A Global Honor

Last month, UNESCO honored it as a Creative City of Gastronomy – including it in a select group of world cities and kindling hopes that it will spotlight Lucknow's peerless food. With this designation, it becomes part of a global network of cities cities across more than 100 countries dedicated to promoting "artistic expression as a key factor of sustainable urban development".

The accolade "is a testament to its centuries-old gastronomic legacy and dynamic gastronomic culture," as stated by a spokesperson from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of 70 cities around the world.

A Metropolis Shaped by Cuisine

The accolade for this venerable city comes as little surprise to its inhabitants or passionate food lovers. Many share the opinion that it is "an honor long overdue".

With the UNESCO recognition, this beloved, bustling, and eclectic city – the administrative center of India's most populous state – is at last in the limelight for what has always defined its heart: an unparalleled passion for food.

"'What's for dinner, how should it be prepared' is a ongoing conversation from morning until going to bed in most homes," states a local cultural expert. "And you are often evaluated by the excellence of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's often referred to after its historic opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were created, perfected, and elevated to extraordinary levels in their imperial kitchens.

These royal kitchens were centers of food experimentation, blending Iranian and native Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's renowned kebabs were developed. Legend has it that the galouti kebab was created to feed an elderly nawab who had lost his teeth. His culinary artists processed the meat with papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.

But arguably the biggest contribution of the chefs 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.

A Diverse Culinary Landscape

Apart from the well-known 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 Baniya community's cuisine doesn't just celebrates local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Virtually on countless corners, there are small establishments and stalls – little-known treasures that are extremely popular with the locals.

In the heart of the city of Hazratganj, huge crowds start gathering from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with fluffy buns lathered with freshly churned white butter.

In the morning, one can head to a unpretentious joint operating in the old city area of Aminabad. Nearly 150 years after it was established, the place is still much sought-after 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 remarkable seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The process of making it is intricate and involved. The cook whisks the milk and then leaves it out at night, allowing the dew to give it its unique light consistency.

On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some though note that their younger generation are reluctant to take up the craft.

A renowned chef from Lucknow has often said that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its lesser-known eateries.

Every dish in Lucknow comes with a history – crafted by family-run food businesses, from modest street carts to busy restaurants, and closely held family recipes.

The worldwide honor, it is believed, will encourage more people worldwide to discover these tales and visit the city to taste the food wonders of Lucknow.