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

The northern Indian city of Lucknow has forever been a dream destination for epicures, with inhabitants and visitors equally swearing by its exquisite 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 roster of global cities and igniting hopes that it will highlight Lucknow's sublime food. With this status, it enters a global network of cities metropolises across over 100 countries focused on promoting "innovation as a key factor of development that sustains urban life".

The honor "demonstrates its profound culinary traditions and vibrant food ecosystem," according to a official from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of 70 global destinations worldwide.

A City Defined by Food

The recognition for this time-honored city arrives as no surprise to its residents or dedicated food lovers. Many echo the sentiment that it is "better late than never".

With the UNESCO recognition, this adored, chaotic, and diverse city – the administrative center of India's largest state – is now in the spotlight for what has consistently defined its heart: an immense devotion for food.

"'What will be cooked, how will it be cooked' is a constant dialogue from waking up until going to bed in most homes," notes a local cultural expert. "And you are actually judged by the excellence of food that comes out of your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, perfected, and elevated to sublime levels in their royal kitchens.

These royal kitchens were epicenters of gastronomic creativity, blending Persian and local Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's most famous kebabs were fashioned. Legend has it that the mutton galouti was devised to cater to an ageing nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, saffron, and a blend of spices and made it so fine 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 prepared on a gentle, slow heat, with the container's cover securely closed with dough.

Beyond Kebabs and Biryani

Besides the obvious kebabs and biryani, the cooks also created 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 only about kebabs and biryani – the region is additionally a dream for plant-based eaters.

The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Virtually on many street corners, there are small establishments and carts – hidden delights that are extremely popular with the locals.

In the heart of the city of Hazratganj, throngs of people start milling around from 5 am at a renowned tea stall to get a steaming cup of milky masala chai, served in kulhads, along with fluffy buns slathered with hand-churned white butter.

To start the day, one can visit a unpretentious joint situated in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also offers special treats of the season, such as makkhan malai, a airy dessert available in the winter. The process of making it is scientific and involved. The vendor hand-churns the milk and then sets it out at night, allowing the dew to give it its incredible frothy texture.

On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many though express concern that their younger generation are unwilling to learn the art.

A well-known culinary expert from Lucknow has noted that the city's immense food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.

Every dish in Lucknow has a narrative – influenced by generational food businesses, from humble street carts to busy restaurants, and secret family recipes.

The worldwide honor, it is believed, will encourage more people worldwide to discover these stories and visit the city to delight in the gastronomic treasures of Lucknow.