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

The historic city in northern India of Lucknow has long been a food lovers' paradise, with locals and travelers equally celebrating its exquisite cuisine.

Worldwide Recognition

In a recent announcement, Unesco honored it as a Creative City of Gastronomy – adding it to a select group of global cities and kindling hopes that it will spotlight Lucknow's sublime food. With this designation, it becomes part of a global network of over 400 metropolises across over 100 countries focused on promoting "innovation as a catalyst of city development that is sustainable".

The recognition "stands as proof of its centuries-old food heritage and lively culinary scene," according to a representative from Unesco's Regional Office for South Asia.

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

A Metropolis Shaped by Cuisine

The recognition for this historic city comes as no surprise to its locals or avid food lovers. Many share the view that it is "a recognition that was delayed".

With the UNESCO accolade, this adored, chaotic, and eclectic city – the administrative center of India's most populous state – is at last in the global gaze for what has consistently defined its essence: an unparalleled passion for food.

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

A Royal Culinary Legacy

The City of the Nawabs – 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 singular take on biryani that were conceived, perfected, and raised to exquisite levels in their opulent kitchens.

These imperial kitchens were hubs of culinary innovations, fusing Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's renowned kebabs were fashioned. Legend has it that the galouti kebab was devised to cater to an elderly nawab who had lost his teeth. His cooks processed the meat with raw papaya, kesar, and spices and made it so silky that it required no chewing.

But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly closed with dough.

Beyond Kebabs and Biryani

Apart from 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 sweet bread pudding).

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

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

Hidden Gems and Legacy Eateries

Almost on many street corners, there are small establishments and kiosks – little-known delights that are wildly favored by the locals.

In the heart of the city of Hazratganj, large gatherings start milling around from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.

For breakfast, one can make their way to a no-frills joint situated in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still highly popular 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 frothy dessert savored in the winter. The technique of making it is intricate and demanding. The cook whisks the milk and then exposes it at night, allowing the dew to give it its unique light consistency.

On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of however express concern that their children are unwilling to master the craft.

A renowned chef from Lucknow has noted that the city's rich food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its lesser-known eateries.

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

The international acclaim, it is believed, will inspire more people worldwide to discover these tales and travel to the city to taste the culinary delights of Lucknow.