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Mouth-watering kebabs, scented biryani, and airy, ethereal desserts.

The historic city in northern India of Lucknow has forever been a dream destination for epicures, with inhabitants and tourists alike celebrating its superb cuisine.

An International Accolade

Recently, 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 group of world cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this status, it enters a international community of over 400 metropolises across over 100 countries focused on promoting "artistic expression as a driver of development that sustains urban life".

The honor "is a testament to its deep-rooted culinary traditions and lively culinary scene," as stated by a representative from Unesco's regional bureau for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 cities around the world.

A Metropolis Shaped by Cuisine

The honor for this venerable city comes as hardly a shock to its inhabitants or dedicated food lovers. Many agree with the view that it is "better late than never".

With the UNESCO designation, this cherished, chaotic, and vibrant city – the administrative center of India's most populous state – is at last in the limelight for what has perennially defined its heart: an unparalleled passion for food.

"'What will be cooked, the method of preparation' is a continued discussion from waking up until night in most homes," notes a local cultural expert. "And you are truly assessed by the quality of food that emerges from your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were created, evolved, and raised to exquisite levels in their opulent kitchens.

These imperial kitchens were epicenters of food experimentation, fusing Iranian and indigenous Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's iconic kebabs were fashioned. As the tale is told that the mutton galouti was created to feed an ageing nawab who had no longer had his teeth. His chefs minced the meat with raw papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.

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

A Diverse Culinary Landscape

Besides the obvious kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.

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

Hidden Gems and Legacy Eateries

Almost on every corner, there are tiny kiosks and kiosks – lesser-known delights that are immensely loved by the locals.

In the city center of Hazratganj, throngs of people start assembling from early morning at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with pillowy soft buns lathered with hand-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 founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also presents unique treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is scientific and involved. The vendor whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible frothy texture.

On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many though express concern that their younger generation do not want to master the craft.

A well-known culinary expert from Lucknow has often said that the city's rich food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.

Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.

The international acclaim, it is hoped, will motivate more people worldwide to discover these narratives and visit the city to taste the culinary delights of Lucknow.