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

The northern Indian city of Lucknow has consistently been a dream destination for epicures, with inhabitants and visitors equally praising its exquisite cuisine.

An International Accolade

In a recent announcement, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive roster of international urban centers and igniting hopes that it will highlight Lucknow's peerless food. With this title, it joins a global network of cities cities across more than 100 countries focused on promoting "creativity as a driver of city development that is sustainable".

The accolade "demonstrates its profound culinary traditions and vibrant food ecosystem," as noted by a official from UNESCO's regional bureau for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 global destinations internationally.

An Urban Center with a Culinary Soul

The accolade for this venerable city is little surprise to its residents or dedicated food lovers. Many share the view that it is "an honor long overdue".

With the UNESCO accolade, this cherished, chaotic, and vibrant city – the administrative center of India's largest state – is now in the limelight for what has consistently defined its essence: an unparalleled passion for food.

"'The day's menu, how should it be prepared' is a ongoing discussion from waking up until going to bed in many homes," explains a local cultural expert. "And you are often judged by the standard of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were invented, evolved, and raised to exquisite levels in their opulent kitchens.

These royal kitchens were hubs of food experimentation, fusing Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's renowned kebabs were developed. Legend has it that the mutton galouti was invented to cater to an ageing nawab who had lost his teeth. His cooks minced the meat with papaya, saffron, and a blend of spices and made it so fine that it required no chewing.

But arguably 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 securely sealed with a flour paste.

Beyond Kebabs and Biryani

Apart from the obvious kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

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

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

Time-Tested Food Joints

Almost on countless corners, there are small establishments and stalls – hidden delights that are extremely popular with the locals.

In the city center of Hazratganj, large gatherings start gathering from the crack of dawn at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with fluffy buns covered in hand-churned white butter.

For breakfast, one can make their way to a no-frills joint located in the old city area of Aminabad. Almost 150 years after it was set up, 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 boasts remarkable treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is scientific and involved. The cook hand-churns the milk and then leaves it out at night, allowing the dew to give it its amazing frothy texture.

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

A celebrity chef from Lucknow has noted that the city's rich food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.

Every dish in Lucknow has a narrative – shaped by family-run food businesses, from humble street carts to lively restaurants, and guarded family recipes.

The international acclaim, it is anticipated, will encourage more people worldwide to learn these tales and experience the city to savour the culinary delights of Lucknow.