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

The northern Indian city of Lucknow has forever been a dream destination for epicures, with locals and travelers alike praising its remarkable cuisine.

Worldwide Recognition

Recently, Unesco honored it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive list of global cities and kindling hopes that it will showcase Lucknow's sublime food. With this designation, it enters a international community of cities cities across more than 100 countries dedicated to promoting "artistic expression as a driver of development that sustains urban life".

The accolade "stands as proof of its profound food heritage and lively gastronomic culture," as noted by a spokesperson from UNESCO's regional bureau for South Asia.

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

A Metropolis Shaped by Cuisine

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

With the UNESCO accolade, this cherished, chaotic, and vibrant city – the capital of India's most populous state – is finally in the global gaze for what has always shaped its soul: an unparalleled passion for food.

"'What's for dinner, how will it be cooked' is a constant discussion from waking up until night in most homes," explains a local cultural expert. "And you are truly judged by the quality of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were invented, perfected, and taken to extraordinary levels in their imperial kitchens.

These imperial kitchens were centers of gastronomic creativity, blending Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's iconic kebabs were developed. Legend has it that the mutton galouti was devised to feed an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.

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

More Than Just Famous Dishes

Apart from the well-known kebabs and biryani, the culinary masters 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 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 distinctive street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Almost on countless corners, there are little shops and carts – lesser-known gems that are extremely popular with the locals.

In the central district of Hazratganj, huge crowds start gathering from early morning at a famous tea stall to get a steaming cup of milky masala chai, offered in clay glasses, along with fluffy buns covered in hand-churned white butter.

In the morning, one can head to a unpretentious joint located in the old city area of Aminabad. Nearly 150 years after it was set up, 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 offers unique seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is intricate and complicated. The cook hand-churns the milk and then leaves it out at night, allowing the dew to give it its amazing frothy texture.

On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of however note that their younger generation do not want to take up the art.

A celebrity chef from Lucknow has frequently stated that the city's profound food legacy places it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its lesser-known eateries.

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

The international acclaim, it is believed, will inspire more people around the world to explore these tales and travel to the city to savour the gastronomic treasures of Lucknow.