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

The northern Indian city of Lucknow has long been a dream destination for epicures, with inhabitants and visitors equally swearing by its exquisite cuisine.

Worldwide Recognition

Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious roster of international urban centers and sparking hopes that it will showcase Lucknow's exceptional food. With this title, it becomes part of a international community of over 400 metropolises across over 100 countries dedicated to promoting "innovation as a catalyst of development that sustains urban life".

The accolade "demonstrates its profound gastronomic legacy and lively gastronomic culture," as stated by a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of 70 cities internationally.

A Metropolis Shaped by Cuisine

The recognition for this time-honored city arrives as little surprise to its inhabitants or avid food lovers. Many share the opinion that it is "an honor long overdue".

With the UNESCO accolade, this cherished, chaotic, and diverse city – the capital of India's biggest state – is finally in the limelight for what has perennially defined its heart: an profound devotion for food.

"'What will be cooked, the method of preparation' is a continued dialogue from waking up until going to bed in many homes," explains a local cultural expert. "And you are truly judged by the excellence of food that comes out of your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, refined, and taken to extraordinary levels in their royal kitchens.

These imperial kitchens were centers of gastronomic creativity, fusing Persian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's most famous kebabs were developed. As the tale is told that the mutton galouti was created to feed an ageing nawab who had lost his teeth. His chefs ground the meat with raw papaya, saffron, and spices and made it so fine that it required no chewing.

But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid tightly closed with a flour paste.

Beyond Kebabs and Biryani

Apart from the obvious kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is also a vegetarian's paradise.

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

Hidden Gems and Legacy Eateries

Nearly on countless corners, there are tiny kiosks and carts – little-known treasures that are immensely loved by the locals.

In the central district of Hazratganj, throngs of people start gathering from 5 am at a famous tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with fluffy buns covered in hand-churned white butter.

For breakfast, one can head to a unpretentious joint situated in the old city area of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its hot 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 technique of making it is scientific and complicated. The artisan beats the milk and then exposes it at night, allowing the dew to give it its amazing airy feel.

On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many however note that their younger generation are reluctant to learn the art.

A well-known culinary expert from Lucknow has often said that the city's rich food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its hidden eateries.

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

The international acclaim, it is anticipated, will encourage more people around the world to learn these tales and experience the city to taste the gastronomic treasures of Lucknow.