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Mouth-watering kebabs, fragrant biryani, and whipped, ethereal desserts.

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

An International Accolade

Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – placing it on a select roster of international urban centers and sparking hopes that it will highlight Lucknow's sublime food. With this status, it joins a worldwide network of more than four hundred cities across over 100 countries focused on promoting "innovation as a key factor of sustainable urban development".

The recognition "stands as proof of its profound gastronomic legacy and lively food ecosystem," as stated by a spokesperson from Unesco's regional bureau for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of seventy urban centers around the world.

A Metropolis Shaped by Cuisine

The accolade for this historic city comes as little surprise to its inhabitants or dedicated food lovers. Many agree with the view that it is "a recognition that was delayed".

With the UNESCO recognition, this beloved, bustling, and diverse city – the capital of India's largest state – is finally in the spotlight for what has consistently characterized its heart: an profound passion for food.

"'The day's menu, the method of preparation' is a continued discussion from morning until night in many homes," states a local cultural expert. "And you are often judged by the excellence of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were created, evolved, and elevated to extraordinary levels in their opulent kitchens.

These kitchens of the nobility were epicenters of gastronomic creativity, merging Iranian and indigenous Indian styles to create what became known as the food 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 devised to cater to an elderly nawab who had lost his teeth. His chefs minced the meat with raw papaya, kesar, and spices and made it so silky that it required no chewing.

But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely sealed with a flour paste.

A Diverse Culinary Landscape

Apart from the obvious kebabs and biryani, the cooks also developed a collection 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 additionally a vegetarian's paradise.

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

Iconic Stalls and Historic Shops

Virtually on countless corners, there are little shops and carts – hidden delights that are immensely favored by the locals.

In the heart of the city of Hazratganj, huge crowds start assembling from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with pillowy soft buns lathered with hand-churned white butter.

To start the day, one can visit a simple joint situated in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also offers remarkable seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The method of making it is precise and involved. The vendor beats the milk and then leaves it out at night, allowing the dew to give it its unique frothy texture.

On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some but say that their younger generation are unwilling to master the art.

A renowned chef from Lucknow has noted that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.

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

The international acclaim, it is anticipated, will encourage more people worldwide to discover these stories and travel to the city to taste the food wonders of Lucknow.