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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 dream destination for epicures, with residents and travelers equally swearing by its remarkable cuisine.

Worldwide Recognition

Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – including it in a select group of global cities and kindling hopes that it will showcase Lucknow's sublime food. With this status, it enters a global network of cities metropolises across more than 100 countries committed to promoting "artistic expression as a driver of development that sustains urban life".

The accolade "is a testament to its centuries-old food heritage and vibrant culinary scene," as stated by a official from Unesco's regional bureau for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this coveted list of 70 global destinations around the world.

An Urban Center with a Culinary Soul

The recognition for this time-honored city arrives as no surprise to its inhabitants or dedicated food lovers. Many agree with the view that it is "an honor long overdue".

With the UNESCO recognition, this beloved, bustling, and vibrant city – the administrative center of India's biggest state – is now in the global gaze for what has consistently defined its soul: an unparalleled devotion for food.

"'The day's menu, how will it be cooked' is a ongoing dialogue from morning until going to bed in many homes," notes a local cultural expert. "And you are often assessed by the quality of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, refined, and taken to extraordinary levels in their royal kitchens.

These kitchens of the nobility were epicenters of culinary innovations, blending Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's iconic kebabs were fashioned. The story goes that the mutton galouti was created to feed an elderly nawab who had lost his teeth. His cooks processed the meat with raw papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.

But perhaps the greatest 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.

Beyond Kebabs and Biryani

In addition to the famous 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 rich bread pudding).

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

The local traditionally vegetarian community's cuisine doesn't just highlights fresh harvests but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Virtually on every corner, there are little shops and stalls – little-known delights that are wildly loved by the locals.

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

For breakfast, one can head to a simple joint located in the old city area of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also presents special seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The process of making it is precise and involved. The artisan hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing frothy texture.

On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many however note that their younger generation do not want to learn the art.

A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy positions it among the best of the Indian street food experience. The significant impact 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 – shaped by family-run food businesses, from modest street carts to bustling restaurants, and closely held family recipes.

The international acclaim, it is hoped, will motivate more people globally to learn these narratives and visit the city to delight in the gastronomic treasures of Lucknow.