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

The historic city in northern India of Lucknow has long been a dream destination for epicures, with residents and travelers alike praising its superb cuisine.

Worldwide Recognition

Last month, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a select list of international urban centers and sparking hopes that it will showcase Lucknow's sublime food. With this designation, it joins a global network of more than four hundred cities across more than 100 countries committed to promoting "creativity as a driver of development that sustains urban life".

The recognition "is a testament to its deep-rooted food heritage and vibrant culinary scene," according to a official from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 cities internationally.

A City Defined by Food

The recognition for this historic city arrives as hardly a shock to its locals or passionate food lovers. Many echo the sentiment that it is "a recognition that was delayed".

With the UNESCO recognition, this adored, chaotic, and eclectic city – the administrative center of India's most populous state – is finally in the limelight for what has consistently defined its essence: an unparalleled passion for food.

"'What's for dinner, the method of preparation' is a constant conversation from waking up until night in most homes," states a local cultural expert. "And you are actually judged by the excellence 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 historic affluent Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were created, perfected, and taken to sublime levels in their opulent kitchens.

These royal kitchens were epicenters of food experimentation, merging Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's iconic kebabs were created. The story goes that the galouti kebab was created to cater to 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 soft that it needed no chewing.

But perhaps the greatest 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 tightly sealed with dough.

Beyond Kebabs and Biryani

Apart from the famous kebabs and biryani, the cooks also created a vast array 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 additionally a vegetarian's paradise.

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

Iconic Stalls and Historic Shops

Virtually on countless corners, there are small establishments and kiosks – lesser-known treasures that are wildly favored by the locals.

In the central district of Hazratganj, large gatherings start milling around from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in earthenware cups, along with fluffy buns slathered with freshly churned white butter.

To start the day, one can head to a unpretentious joint situated in the old city area of Aminabad. Almost 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 special treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is precise and involved. The vendor hand-churns the milk and then sets it out at night, allowing the dew to give it its unique light consistency.

On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of however express concern that their younger generation are unwilling to learn the craft.

A celebrity chef from Lucknow has frequently stated that the city's profound food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its lesser-known eateries.

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

The worldwide honor, it is hoped, will inspire more people globally to learn these narratives and experience the city to taste the culinary delights of Lucknow.