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

The historic city in northern India of Lucknow has forever been a food lovers' paradise, with locals and visitors equally swearing by its exquisite cuisine.

Worldwide Recognition

Last month, UNESCO honored it as a UNESCO Creative City for Gastronomy – adding it to a prestigious group of world cities and kindling hopes that it will spotlight Lucknow's sublime food. With this designation, it becomes part of a international community of over 400 metropolises across more than 100 countries committed to promoting "artistic expression as a catalyst of sustainable urban development".

The recognition "is a testament to its profound culinary traditions and dynamic food ecosystem," as noted by a representative from UNESCO's Regional Office for South Asia.

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

A City Defined by Food

The accolade for this venerable city arrives as no surprise to its inhabitants or passionate 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 largest state – is finally in the global gaze for what has consistently defined its essence: an immense love for food.

"'What's for dinner, how should it be prepared' is a ongoing dialogue from waking up until going to bed in most homes," notes a local cultural expert. "And you are actually assessed by the excellence of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were conceived, perfected, and raised to sublime levels in their imperial kitchens.

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

It was during this time that Lucknow's iconic kebabs were fashioned. As the tale is told that the mutton galouti was created to cater to an elderly nawab who had lost his teeth. His cooks processed the meat with papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.

But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid securely closed with a flour paste.

Beyond Kebabs and Biryani

Apart from the well-known kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.

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

Time-Tested Food Joints

Nearly on every corner, there are tiny kiosks and kiosks – hidden delights that are immensely popular with the locals.

In the central district of Hazratganj, throngs of people start gathering from the crack of dawn at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with pillowy soft buns covered in 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 founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also presents unique seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is intricate and involved. The vendor whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible frothy texture.

On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Some however say that their children are reluctant to learn the skill.

A well-known culinary expert from Lucknow has noted that the city's immense food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its hidden eateries.

Every dish in Lucknow tells a story – crafted by family-run food businesses, from humble street carts to lively restaurants, and closely held family recipes.

The international acclaim, it is hoped, will inspire more people worldwide to explore these narratives and travel to the city to taste the gastronomic treasures of Lucknow.