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

The northern Indian city of Lucknow has long been a food lovers' paradise, with residents and travelers equally praising its remarkable cuisine.

Worldwide Recognition

In a recent announcement, Unesco designated it as a UNESCO Creative City for Gastronomy – adding it to a prestigious roster of international urban centers and igniting hopes that it will showcase Lucknow's exceptional food. With this title, it becomes part of a worldwide network of cities metropolises across more than 100 countries focused on promoting "innovation as a key factor of development that sustains urban life".

The recognition "is a testament to its centuries-old culinary traditions and dynamic gastronomic culture," according to a representative from Unesco's regional bureau for South Asia.

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

A City Defined by Food

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

With the UNESCO designation, this beloved, chaotic, and vibrant city – the administrative center of India's biggest state – is finally in the spotlight for what has always characterized its essence: an profound passion for food.

"'What will be cooked, how will it be cooked' is a constant dialogue from waking up until going to bed in many homes," states a local cultural expert. "And you are truly assessed by the quality of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's popularly called after its historic wealthy Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were created, evolved, and elevated to extraordinary levels in their imperial kitchens.

These kitchens of the nobility were hubs of culinary innovations, merging Persian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's iconic kebabs were fashioned. Legend has it that the mutton galouti was invented to cater to an ageing nawab who had no longer had his teeth. His chefs ground the meat with raw papaya, kesar, 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 container's cover tightly sealed with dough.

A Diverse Culinary Landscape

Apart from the well-known kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.

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

Hidden Gems and Legacy Eateries

Almost on countless corners, there are tiny kiosks and kiosks – little-known gems that are immensely popular with the locals.

In the heart of the city of Hazratganj, large gatherings start gathering from early morning at a famous tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with incredibly soft buns lathered with hand-churned white butter.

For breakfast, one can make their way to a no-frills joint situated in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also presents remarkable seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is scientific and complicated. The artisan hand-churns the milk and then sets it out at night, allowing the dew to give it its unique frothy texture.

On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however express concern that their younger generation are reluctant to master the skill.

A renowned chef from Lucknow has often said that the city's rich food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its hidden eateries.

Every dish in Lucknow comes with a history – crafted by family-run food businesses, from modest street carts to lively restaurants, and closely held family recipes.

The international acclaim, it is believed, will inspire more people globally to explore these stories and experience the city to delight in the food wonders of Lucknow.