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Delectable kebabs, scented biryani, and whipped, ethereal desserts.

The historic city in northern India of Lucknow has forever been a haven for gastronomes, with residents and tourists equally praising its superb cuisine.

A Global Honor

Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious group of world cities and sparking hopes that it will highlight Lucknow's peerless food. With this title, it becomes part of a global network of cities urban centers across over 100 countries dedicated to promoting "creativity as a key factor of sustainable urban development".

The accolade "is a testament to its deep-rooted food heritage and lively food ecosystem," as noted by a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of seventy urban centers worldwide.

An Urban Center with a Culinary Soul

The recognition for this time-honored city comes as no surprise to its locals or passionate food lovers. Many echo the sentiment that it is "a recognition that was delayed".

With the UNESCO recognition, this cherished, lively, and vibrant city – the capital of India's most populous state – is finally in the global gaze for what has always characterized its heart: an unparalleled love for food.

"'What will be cooked, how should it be prepared' is a continued discussion from waking up until night in most homes," states a local cultural expert. "And you are actually evaluated by the standard of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were created, evolved, and elevated to exquisite levels in their royal kitchens.

These imperial kitchens were epicenters of gastronomic creativity, blending Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's iconic kebabs were created. Legend has it that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, kesar, and spices and made it so silky that it required no chewing.

But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly closed with a flour paste.

A Diverse Culinary Landscape

In addition to the obvious kebabs and biryani, the cooks also built up a vast array 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 provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Nearly on countless corners, there are small establishments and kiosks – little-known treasures that are wildly loved by the locals.

In the heart of the city of Hazratganj, throngs of people start assembling from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with incredibly soft buns lathered with freshly churned white butter.

In the morning, one can head to a unpretentious joint located in the historic quarter 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).

Ensuring Legacy Continues

The city also boasts special treats of the season, such as makkhan malai, a airy dessert savored in the winter. The process of making it is intricate and involved. The vendor beats the milk and then sets it out at night, allowing the dew to give it its amazing light consistency.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some but express concern that their younger generation do not want to learn the art.

A celebrity chef from Lucknow has noted that the city's rich food legacy puts 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 generate interest about its lesser-known eateries.

Every dish in Lucknow has a narrative – shaped by family-run food businesses, from humble street carts to bustling restaurants, and guarded family recipes.

The global recognition, it is anticipated, will encourage more people around the world to explore these narratives and experience the city to delight in the gastronomic treasures of Lucknow.