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

The northern Indian city of Lucknow has forever been a food lovers' paradise, with residents and tourists alike swearing by its superb cuisine.

An International Accolade

In a recent announcement, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a select roster of international urban centers and sparking hopes that it will spotlight Lucknow's sublime food. With this title, it becomes part of a international community of over 400 cities across more than 100 countries dedicated to promoting "artistic expression as a catalyst of development that sustains urban life".

The accolade "is a testament to its profound gastronomic legacy and vibrant food ecosystem," as noted by a spokesperson from UNESCO's regional bureau for South Asia.

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

A City Defined by Food

The recognition for this venerable city is hardly a shock to its residents or dedicated food lovers. Many agree with the sentiment that it is "an honor long overdue".

With the UNESCO recognition, this cherished, chaotic, and diverse city – the administrative center of India's largest state – is finally in the global gaze for what has consistently shaped its soul: an unparalleled love for food.

"'What will be cooked, how will it be cooked' is a continued conversation from waking up until night in many homes," explains a local cultural expert. "And you are actually evaluated by the quality of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's widely known after its historic affluent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were invented, refined, and raised to sublime levels in their imperial kitchens.

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

It was in that period that Lucknow's iconic kebabs were developed. Legend has it that the mutton galouti was invented to feed an elderly nawab who had lost his teeth. His chefs minced the meat with raw papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.

But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly closed with a flour paste.

A Diverse Culinary Landscape

Besides the well-known kebabs and biryani, the cooks also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is far more than 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 meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Nearly on many street corners, there are little shops and stalls – hidden treasures that are extremely popular with the locals.

In the central district of Hazratganj, huge crowds start milling around from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with fluffy buns covered in freshly churned white butter.

In the morning, one can head to a unpretentious joint operating in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also boasts remarkable seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is intricate and involved. The vendor beats the milk and then exposes it at night, allowing the dew to give it its incredible frothy texture.

On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many but express concern that their children are reluctant to master the art.

A celebrity chef from Lucknow has frequently stated that the city's immense food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its lesser-known eateries.

Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from humble street carts to busy restaurants, and secret family recipes.

The international acclaim, it is believed, will encourage more people around the world to explore these stories and travel to the city to savour the food wonders of Lucknow.