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

The historic city in northern India of Lucknow has forever been a dream destination for epicures, with residents and visitors alike swearing by its exquisite cuisine.

An International Accolade

In a recent announcement, 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 list of international urban centers and sparking hopes that it will showcase Lucknow's exceptional food. With this designation, it enters a international community of over 400 urban centers across over 100 countries focused on promoting "creativity as a catalyst of city development that is sustainable".

The recognition "stands as proof of its deep-rooted food heritage and dynamic culinary scene," as noted by a official from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 global destinations worldwide.

An Urban Center with a Culinary Soul

The recognition for this time-honored city arrives as no surprise to its inhabitants or avid food lovers. Many agree with the opinion that it is "a recognition that was delayed".

With the UNESCO recognition, this beloved, bustling, and vibrant city – the administrative center of India's most populous state – is at last in the spotlight for what has perennially characterized its heart: an profound devotion for food.

"'What's for dinner, how will it be cooked' is a continued discussion from morning until night in many homes," notes a local cultural expert. "And you are truly evaluated by the quality of food that comes out of your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, refined, and taken to extraordinary levels in their imperial kitchens.

These imperial kitchens were centers of food experimentation, fusing Iranian 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 developed. As the tale is told that the galouti kebab was created to feed an ageing nawab who had lost his teeth. His culinary artists minced the meat with raw papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.

But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely closed with dough.

More Than Just Famous Dishes

In addition to the obvious kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians.

The local traditionally vegetarian community's cuisine not only highlights fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Almost on many street corners, there are small establishments and kiosks – hidden treasures that are extremely popular with the locals.

In the heart of the city of Hazratganj, large gatherings start milling around from early morning at a famous tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with incredibly soft buns covered in freshly churned white butter.

To start the day, one can visit a no-frills joint situated in the old city area of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also boasts unique seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is intricate and complicated. The artisan hand-churns the milk and then exposes it at night, allowing the dew to give it its unique frothy texture.

On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of but note that their children are unwilling to take up the art.

A well-known culinary expert from Lucknow has noted that the city's profound food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its lesser-known eateries.

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

The worldwide honor, it is believed, will motivate more people around the world to learn these narratives and travel to the city to delight in the food wonders of Lucknow.