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

The northern Indian city of Lucknow has forever been a food lovers' paradise, with inhabitants and visitors alike swearing by its exquisite cuisine.

Worldwide Recognition

In a recent announcement, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – including it in a select group of international urban centers and kindling hopes that it will showcase Lucknow's sublime food. With this status, it becomes part of a worldwide network of over 400 metropolises across over 100 countries dedicated to promoting "artistic expression as a catalyst of sustainable urban development".

The accolade "stands as proof of its centuries-old gastronomic legacy and lively food ecosystem," as stated by a spokesperson from Unesco's regional bureau for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of 70 cities worldwide.

An Urban Center with a Culinary Soul

The honor for this venerable city arrives as little surprise to its inhabitants or avid food lovers. Many agree with the opinion that it is "a recognition that was delayed".

With the UNESCO designation, this beloved, chaotic, and diverse city – the capital of India's most populous state – is finally in the limelight for what has consistently defined its soul: an immense devotion for food.

"'What will be cooked, how will it be cooked' is a ongoing dialogue from waking up until night in most homes," notes a local cultural expert. "And you are often evaluated by the standard of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were conceived, evolved, and taken to exquisite levels in their imperial kitchens.

These royal kitchens were centers of food experimentation, fusing Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's most famous kebabs were fashioned. The story goes that the galouti kebab was devised to feed an ageing nawab who had lost his teeth. His cooks processed the meat with raw papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.

But arguably the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid securely closed with a flour paste.

More Than Just Famous Dishes

Besides the obvious kebabs and biryani, the cooks also developed a collection of dishes that included kormas (creamy 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 showcases local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Virtually on every corner, there are little shops and carts – little-known treasures that are immensely 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 legendary tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with fluffy buns covered in freshly churned white butter.

In the morning, one can head to a unpretentious joint operating in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its freshly fried 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 savored in the winter. The method of making it is precise and involved. The artisan whisks the milk and then exposes it at night, allowing the dew to give it its amazing light consistency.

On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of but say that their children are reluctant to take up the art.

A well-known culinary expert from Lucknow has noted 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 occur only if Lucknow can now create awareness about its lesser-known eateries.

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

The worldwide honor, it is hoped, will inspire more people around the world to explore these tales and travel to the city to taste the food wonders of Lucknow.