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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 celebrating its remarkable cuisine.

An International Accolade

In a recent announcement, Unesco designated it as a UNESCO Creative City for Gastronomy – placing it on a exclusive group of world cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this title, it joins a international community of cities metropolises across more than 100 countries committed to promoting "artistic expression as a driver of city development that is sustainable".

The recognition "demonstrates its centuries-old food heritage and dynamic food ecosystem," as stated by a official from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this coveted list of 70 cities around the world.

A Metropolis Shaped by Cuisine

The recognition for this venerable city comes as hardly a shock to its locals or passionate food lovers. Many echo the sentiment that it is "better late than never".

With the UNESCO accolade, this cherished, bustling, and diverse city – the capital of India's biggest state – is finally in the limelight for what has consistently shaped its soul: an unparalleled passion for food.

"'The day's menu, the method of preparation' is a constant dialogue from waking up until going to bed in most homes," explains a local cultural expert. "And you are truly evaluated by the quality of food that is produced in your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were created, refined, and taken to sublime levels in their imperial kitchens.

These imperial kitchens were hubs of culinary innovations, fusing Iranian and local Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's most famous kebabs were fashioned. As the tale is told that the mutton galouti was devised to feed an elderly nawab who had lost his teeth. His culinary artists minced the meat with papaya, saffron, and spices and made it so fine that it required no chewing.

But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid tightly sealed with a flour paste.

Beyond Kebabs and Biryani

Besides the well-known kebabs and biryani, the cooks also developed a collection of dishes that included kormas (creamy 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 vegetarian's paradise.

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

Time-Tested Food Joints

Nearly on many street corners, there are little shops and carts – little-known gems that are wildly popular with the locals.

In the heart of the city of Hazratganj, throngs of people start milling around from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with pillowy soft buns covered in freshly churned white butter.

In the morning, one can visit a no-frills joint operating in the old city area of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also presents remarkable seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is precise and complicated. The cook hand-churns the milk and then exposes it at night, allowing the dew to give it its unique light consistency.

On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of though note that their children do not want to master the craft.

A renowned chef from Lucknow has frequently stated that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its lesser-known eateries.

Every dish in Lucknow comes with a history – crafted by generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.

The global recognition, it is believed, will motivate more people around the world to discover these tales and experience the city to delight in the culinary delights of Lucknow.