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Mouth-watering kebabs, fragrant biryani, and whipped, cloud-like desserts.

The northern Indian city of Lucknow has consistently been a food lovers' paradise, with residents and tourists equally swearing by its superb cuisine.

An International Accolade

In a recent announcement, UNESCO designated it as a UNESCO Creative City for Gastronomy – including it in a exclusive group of international urban centers and sparking hopes that it will spotlight Lucknow's peerless food. With this designation, it joins a global network of cities metropolises across over 100 countries dedicated to promoting "artistic expression as a key factor of city development that is sustainable".

The recognition "stands as proof of its centuries-old culinary traditions and lively gastronomic culture," according to 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 prestigious list of 70 global destinations around the world.

An Urban Center with a Culinary Soul

The accolade for this historic city arrives as no surprise to its residents or passionate food lovers. Many share the sentiment that it is "a recognition that was delayed".

With the UNESCO accolade, this beloved, bustling, and diverse city – the capital of India's biggest state – is now in the global gaze for what has always shaped its essence: an profound love for food.

"'What's for dinner, how will it be cooked' is a ongoing dialogue from morning until going to bed in most homes," states a local cultural expert. "And you are often evaluated by the quality of food that is produced in your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were conceived, refined, and elevated to sublime levels in their opulent kitchens.

These royal kitchens were centers of culinary innovations, merging Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's most famous kebabs were created. Legend has it that the mutton galouti was devised to feed an ageing nawab who had no longer had his teeth. His cooks processed the meat with raw papaya, kesar, and a blend of spices and made it so soft that it required no chewing.

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

More Than Just Famous Dishes

Apart from the obvious kebabs and biryani, the culinary masters also created a collection 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 also a haven for vegetarians.

The local Baniya community's cuisine not only celebrates local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Almost on many street corners, there are tiny kiosks and carts – hidden gems that are extremely favored by the locals.

In the central district of Hazratganj, large gatherings start assembling from early morning at a famous tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with pillowy soft buns lathered with hand-churned white butter.

For breakfast, one can visit a unpretentious joint operating in the old city area of Aminabad. Nearly 150 years after it was established, 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 boasts special treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is precise and demanding. The vendor hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its unique light consistency.

On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however express concern that their children are unwilling to learn the skill.

A well-known culinary expert from Lucknow has often said that the city's immense food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.

Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from humble street carts to lively restaurants, and secret family recipes.

The worldwide honor, it is anticipated, will inspire more people globally to discover these narratives and experience the city to savour the food wonders of Lucknow.