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

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

Worldwide Recognition

Last month, Unesco honored it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious roster of world cities and igniting hopes that it will highlight Lucknow's exceptional food. With this designation, it joins a international community of cities metropolises across more than 100 countries dedicated to promoting "artistic expression as a driver of sustainable urban development".

The recognition "stands as proof of its centuries-old food heritage and lively gastronomic culture," as stated by a representative from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of 70 cities internationally.

An Urban Center with a Culinary Soul

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

With the UNESCO designation, this cherished, bustling, and diverse city – the capital of India's largest state – is finally in the limelight for what has always shaped its soul: an profound devotion for food.

"'What will be cooked, how should it be prepared' is a ongoing discussion from waking up until going to bed in many homes," explains a local cultural expert. "And you are truly judged by the standard of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were conceived, refined, and raised to sublime levels in their imperial kitchens.

These royal kitchens were hubs of food experimentation, fusing Persian and local Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's iconic kebabs were fashioned. Legend has it that the galouti kebab was devised to cater to an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, kesar, and spices and made it so fine that it needed no chewing.

But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover tightly closed with dough.

A Diverse Culinary Landscape

Apart from the well-known kebabs and biryani, the cooks also created a collection 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 also a dream for plant-based eaters.

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

Hidden Gems and Legacy Eateries

Virtually on countless corners, there are little shops and carts – little-known gems that are immensely favored by the locals.

In the central district of Hazratganj, large gatherings start assembling from early morning at a famous tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.

For breakfast, one can visit a unpretentious joint operating in the old city area of Aminabad. Nearly 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).

Safeguarding a Culinary Heritage

The city also boasts unique treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is intricate and demanding. The vendor whisks the milk and then exposes it at night, allowing the dew to give it its amazing airy feel.

On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but say that their younger generation are unwilling to learn the art.

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

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

The international acclaim, it is hoped, will encourage more people worldwide to learn these tales and visit the city to taste the culinary delights of Lucknow.