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Delectable kebabs, aromatic biryani, and fluffy, cloud-like desserts.

The northern Indian city of Lucknow has forever been a food lovers' paradise, with inhabitants and travelers alike praising its superb cuisine.

An International Accolade

Last month, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious list of world cities and sparking hopes that it will highlight Lucknow's sublime food. With this designation, it enters a worldwide network of cities metropolises across more than 100 countries dedicated to promoting "innovation as a catalyst of sustainable urban development".

The accolade "stands as proof of its profound gastronomic legacy and dynamic culinary scene," as noted by a representative from UNESCO's regional bureau for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this coveted list of seventy urban centers internationally.

A City Defined by Food

The recognition for this time-honored city arrives as hardly a shock 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 adored, lively, and vibrant city – the administrative center of India's biggest state – is now in the spotlight for what has consistently shaped its essence: an profound passion for food.

"'The day's menu, the method of preparation' is a constant conversation from morning until night in many homes," notes a local cultural expert. "And you are truly judged by the excellence of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were created, perfected, and taken to sublime levels in their imperial kitchens.

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

It was during this time that Lucknow's renowned kebabs were developed. As the tale is told that the galouti kebab was devised to cater to an ageing nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.

But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid securely sealed with a flour paste.

More Than Just Famous Dishes

In addition to 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 decadent bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.

The local Baniya community's cuisine not only highlights fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Virtually on many street corners, there are little shops and stalls – lesser-known gems that are extremely loved by the locals.

In the central district of Hazratganj, large gatherings start gathering from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with incredibly soft buns covered in hand-churned white butter.

In the morning, one can visit a simple joint operating in the old city area of Aminabad. Almost 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also boasts remarkable treats of the season, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is intricate and demanding. The artisan beats the milk and then sets it out at night, allowing the dew to give it its amazing frothy texture.

On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many but say that their children are unwilling to master the art.

A well-known culinary expert from Lucknow has often said that the city's rich food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.

Every dish in Lucknow comes with a history – influenced by family-run food businesses, from humble street carts to bustling restaurants, and secret family recipes.

The international acclaim, it is hoped, will inspire more people around the world to learn these stories and travel to the city to savour the culinary delights of Lucknow.