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Delectable kebabs, scented biryani, and fluffy, cloud-like desserts.

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

An International Accolade

In a recent announcement, Unesco designated it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive list of world cities and sparking hopes that it will showcase Lucknow's peerless food. With this designation, it joins a worldwide network of more than four hundred metropolises across over 100 countries dedicated to promoting "creativity as a driver of city development that is sustainable".

The honor "demonstrates its deep-rooted gastronomic legacy and vibrant gastronomic culture," as stated by a official from Unesco's Regional Office for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 global destinations worldwide.

A Metropolis Shaped by Cuisine

The accolade for this venerable city arrives as little surprise to its locals or avid food lovers. Many share the sentiment that it is "an honor long overdue".

With the UNESCO recognition, this beloved, chaotic, and diverse city – the administrative center of India's most populous state – is now in the spotlight for what has consistently shaped its heart: an unparalleled devotion for food.

"'The day's menu, how should it be prepared' is a continued conversation from waking up until night in many homes," notes a local cultural expert. "And you are often assessed by the standard of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's widely known 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 invented, perfected, and taken to sublime levels in their opulent kitchens.

These royal kitchens were epicenters of culinary innovations, fusing Persian and native 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 mutton galouti was devised to feed an elderly nawab who had lost his teeth. His culinary artists minced the meat with papaya, kesar, and a blend of spices and made it so soft that it required no chewing.

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

A Diverse Culinary Landscape

In addition to the famous kebabs and biryani, the cooks also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise.

The local Baniya community's cuisine doesn't just celebrates seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Almost on countless corners, there are tiny kiosks and carts – little-known delights that are wildly loved by the locals.

In the heart of the city of Hazratganj, throngs of people start milling around from the crack of dawn at a renowned tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with incredibly soft buns slathered with freshly churned white butter.

To start the day, one can make their way to a simple joint situated in the old city area of Aminabad. Nearly 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).

Ensuring Legacy Continues

The city also boasts unique seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is intricate and involved. The cook hand-churns the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.

On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Many but express concern that their children do not want to master the skill.

A celebrity chef from Lucknow has frequently stated that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact 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 modest street carts to bustling restaurants, and guarded family recipes.

The international acclaim, it is believed, will inspire more people globally to learn these stories and visit the city to delight in the culinary delights of Lucknow.