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Mouth-watering kebabs, fragrant biryani, and whipped, ethereal desserts.

The historic city in northern India of Lucknow has long been a haven for gastronomes, with inhabitants and tourists alike celebrating its superb cuisine.

Worldwide Recognition

Last month, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a select list of global cities and kindling hopes that it will spotlight Lucknow's peerless food. With this status, it joins a international community of more than four hundred metropolises across more than 100 countries committed to promoting "creativity as a driver of development that sustains urban life".

The accolade "stands as proof of its profound food heritage and lively culinary scene," according to a official from UNESCO's Regional Office for South Asia.

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

A Metropolis Shaped by Cuisine

The recognition for this venerable city arrives as no surprise to its residents or dedicated food lovers. Many echo the view that it is "a recognition that was delayed".

With the UNESCO designation, this cherished, chaotic, and diverse city – the administrative center of India's most populous state – is at last in the limelight for what has perennially characterized its heart: an profound devotion for food.

"'What's for dinner, how should it be prepared' is a constant dialogue from waking up until night in most homes," states a local cultural expert. "And you are often judged by the quality of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were created, perfected, and taken to exquisite levels in their royal kitchens.

These kitchens of the nobility were centers of culinary innovations, blending Iranian and native Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's renowned kebabs were fashioned. The story goes that the mutton galouti was devised to feed an ageing nawab who had lost his teeth. His chefs ground the meat with papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.

But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid securely sealed with dough.

A Diverse Culinary Landscape

Apart from the obvious kebabs and biryani, the culinary masters 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 not just about kebabs and biryani – the region is also a dream for plant-based eaters.

The local traditionally vegetarian community's cuisine not only highlights fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Almost on many street corners, there are small establishments and kiosks – hidden delights that are immensely loved by the locals.

In the central district of Hazratganj, throngs of people start milling around 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 make their way to a unpretentious joint located in the old city area of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also presents special treats of the season, such as makkhan malai, a airy dessert available in the winter. The method of making it is precise and complicated. The artisan hand-churns the milk and then exposes it at night, allowing the dew to give it its unique airy feel.

On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however express concern that their younger generation are reluctant to learn the craft.

A renowned chef from Lucknow has often said that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its hidden eateries.

Every dish in Lucknow has a narrative – influenced by family-run food businesses, from humble street carts to bustling restaurants, and closely held family recipes.

The international acclaim, it is hoped, will inspire more people worldwide to discover these narratives and visit the city to taste the food wonders of Lucknow.