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Delectable 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 visitors equally swearing by its superb cuisine.

Worldwide Recognition

Last month, Unesco honored it as a Creative City of Gastronomy – including it in a select roster of world cities and sparking hopes that it will showcase Lucknow's exceptional food. With this status, it joins a international community of cities metropolises across over 100 countries committed to promoting "creativity as a driver of development that sustains urban life".

The recognition "demonstrates its deep-rooted food heritage and vibrant food ecosystem," according to a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of 70 cities internationally.

A Metropolis Shaped by Cuisine

The honor for this historic city is hardly a shock to its residents or avid food lovers. Many agree with the opinion that it is "a recognition that was delayed".

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

"'What will be cooked, how should it be prepared' is a continued discussion from waking up until night in many homes," explains a local cultural expert. "And you are often assessed by the standard of food that comes out of your kitchen."

An Imperial Food Tradition

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

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

It was in this era that Lucknow's iconic kebabs were created. As the tale is told that the mutton galouti was devised to cater to an elderly nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, kesar, and a blend of spices and made it so silky that it required no chewing.

But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover tightly sealed with a flour paste.

A Diverse Culinary Landscape

Apart from the famous kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent 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 highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Nearly on countless corners, there are little shops and kiosks – little-known treasures that are immensely favored by the locals.

In the central district of Hazratganj, throngs of people start gathering from early morning at a famous tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with pillowy soft buns slathered with freshly churned white butter.

In the morning, one can visit a no-frills joint situated in the historic quarter 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).

Preserving Tradition for the Future

The city also presents remarkable seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is precise and involved. The vendor hand-churns the milk and then exposes it at night, allowing the dew to give it its incredible light consistency.

On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of though express concern that their younger generation are unwilling to learn the skill.

A celebrity chef from Lucknow has often said that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its hidden eateries.

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

The global recognition, it is anticipated, will encourage more people worldwide to learn these narratives and visit the city to savour the food wonders of Lucknow.