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Delectable kebabs, fragrant biryani, and airy, ethereal desserts.

The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with locals and visitors equally celebrating its remarkable cuisine.

An International Accolade

Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious roster of international urban centers and sparking hopes that it will showcase Lucknow's peerless food. With this title, it enters a global network of over 400 urban centers across over 100 countries focused on promoting "innovation as a catalyst of sustainable urban development".

The honor "stands as proof of its deep-rooted gastronomic legacy and lively food ecosystem," as stated by a official from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of 70 global destinations around the world.

A City Defined by Food

The honor for this historic city comes as little surprise to its inhabitants or passionate food lovers. Many share the view that it is "a recognition that was delayed".

With the UNESCO designation, this beloved, bustling, and vibrant city – the capital of India's most populous state – is at last in the limelight for what has perennially characterized its soul: an unparalleled devotion for food.

"'The day's menu, the method of preparation' is a ongoing conversation from morning until night in many homes," states a local cultural expert. "And you are actually assessed by the excellence of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's often referred to after its historic affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, refined, and raised to sublime levels in their royal kitchens.

These imperial kitchens were hubs of gastronomic creativity, merging Iranian and native Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's renowned kebabs were created. The story goes that the galouti kebab was invented to feed an elderly nawab who had no longer had his teeth. His chefs ground the meat with raw papaya, kesar, and spices and made it so fine that it needed no chewing.

But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover securely closed with dough.

A Diverse Culinary Landscape

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

However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.

The local Baniya community's cuisine doesn't just celebrates local ingredients but also offers the city its exquisitely crafted 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 stalls – 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 spiced tea with milk, served in earthenware cups, along with pillowy soft buns slathered with freshly churned white butter.

For breakfast, one can make their way to a no-frills joint located in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after 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 found in the winter. The technique of making it is intricate and demanding. The vendor hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing airy feel.

On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many but say that their children do not want to learn the art.

A renowned chef from Lucknow has noted that the city's immense food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its hidden eateries.

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

The worldwide honor, it is anticipated, will encourage more people globally to learn these stories and travel to the city to delight in the food wonders of Lucknow.