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

The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with residents and tourists alike swearing by its remarkable cuisine.

A Global Honor

Recently, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive list of international urban centers and kindling hopes that it will spotlight Lucknow's sublime food. With this designation, it joins a global network of cities metropolises across over 100 countries committed to promoting "artistic expression as a catalyst of city development that is sustainable".

The recognition "stands as proof of its centuries-old food heritage and dynamic gastronomic culture," according to a spokesperson from Unesco's regional bureau for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this coveted list of seventy urban centers worldwide.

A Metropolis Shaped by Cuisine

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

With the UNESCO recognition, this cherished, bustling, and eclectic city – the capital of India's biggest state – is at last in the limelight for what has always defined its heart: an profound devotion for food.

"'The day's menu, how should it be prepared' is a constant discussion from morning 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 Heritage of Nawabi Cuisine

The City of Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were conceived, refined, and taken to sublime levels in their royal kitchens.

These kitchens of the nobility were centers of culinary innovations, merging 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. The story goes that the galouti kebab was invented 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 fine that it needed no chewing.

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

Beyond Kebabs and Biryani

Apart from the obvious kebabs and biryani, the culinary masters also developed a repertoire 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 dream for plant-based eaters.

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

Iconic Stalls and Historic Shops

Nearly on many street corners, there are small establishments and stalls – little-known delights that are extremely favored by the locals.

In the heart of the city of Hazratganj, large gatherings start assembling from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, served in earthenware cups, along with fluffy buns covered in hand-churned white butter.

In the morning, one can visit a simple joint operating in the old city area of Aminabad. Almost 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 offers special seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The method of making it is intricate and demanding. The artisan hand-churns the milk and then leaves it out at night, allowing the dew to give it its unique airy feel.

On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some though express concern that their children do not want to master the craft.

A well-known culinary expert from Lucknow has noted that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.

Every dish in Lucknow tells a story – shaped by family-run food businesses, from modest street carts to busy restaurants, and secret family recipes.

The international acclaim, it is believed, will inspire more people around the world to explore these tales and travel to the city to savour the food wonders of Lucknow.