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

The northern Indian city of Lucknow has forever been a haven for gastronomes, with residents and travelers alike swearing by its exquisite cuisine.

An International Accolade

Last month, Unesco honored it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious group of international urban centers and sparking hopes that it will highlight Lucknow's exceptional food. With this title, it joins a worldwide network of more than four hundred urban centers across over 100 countries dedicated to promoting "artistic expression as a catalyst of sustainable urban development".

The honor "demonstrates its centuries-old gastronomic legacy and dynamic gastronomic culture," as stated by a official from UNESCO's Regional Office for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of 70 cities around the world.

A Metropolis Shaped by Cuisine

The accolade for this venerable city arrives as little surprise to its locals or passionate food lovers. Many share the opinion that it is "an honor long overdue".

With the UNESCO recognition, this cherished, bustling, and eclectic city – the administrative center of India's largest state – is finally in the global gaze for what has perennially shaped its soul: an immense passion for food.

"'What's for dinner, how will it be cooked' is a continued dialogue from waking up until night in most homes," explains a local cultural expert. "And you are actually assessed by the quality of food that is produced in your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were conceived, refined, and taken to extraordinary levels in their royal kitchens.

These kitchens of the nobility were epicenters of gastronomic creativity, fusing Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's most famous kebabs were fashioned. The story goes that the galouti kebab was created to cater to an ageing nawab who had lost his teeth. His cooks processed the meat with raw papaya, saffron, and spices and made it so silky that it needed no chewing.

But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly closed with dough.

Beyond Kebabs and Biryani

In addition to the obvious kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

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

The local traditionally vegetarian community's cuisine doesn't just celebrates local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Virtually on countless corners, there are tiny kiosks and stalls – little-known gems that are extremely favored by the locals.

In the city center of Hazratganj, large gatherings start gathering from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with pillowy soft buns slathered with hand-churned white butter.

In the morning, one can visit a simple joint situated in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also presents unique treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is intricate and complicated. The cook beats the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing airy feel.

On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of though say that their younger generation do not want to master the art.

A celebrity chef from Lucknow has noted that the city's rich food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its lesser-known eateries.

Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.

The worldwide honor, it is hoped, will motivate more people globally to learn these tales and visit the city to delight in the food wonders of Lucknow.