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Mouth-watering kebabs, scented biryani, and whipped, cloud-like desserts.

The northern Indian city of Lucknow has consistently been a dream destination for epicures, with residents and travelers equally swearing by its remarkable cuisine.

An International Accolade

Last month, Unesco honored it as a Creative City of Gastronomy – placing it on a prestigious list of global cities and kindling hopes that it will highlight Lucknow's peerless food. With this title, it becomes part of a worldwide network of more than four hundred metropolises across over 100 countries focused on promoting "innovation as a key factor of sustainable urban development".

The recognition "is a testament to its deep-rooted food heritage and dynamic food ecosystem," according to a official from UNESCO's Regional Office for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 cities internationally.

A Metropolis Shaped by Cuisine

The honor for this time-honored city arrives as little surprise to its inhabitants or dedicated food lovers. Many agree with the opinion that it is "better late than never".

With the UNESCO designation, this cherished, lively, and vibrant city – the administrative center of India's most populous state – is at last in the global gaze for what has always shaped its soul: an unparalleled devotion for food.

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

An Imperial Food Tradition

The City of the Nawabs – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were conceived, refined, and elevated to exquisite levels in their imperial kitchens.

These royal kitchens were epicenters of culinary innovations, fusing Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's most famous kebabs were fashioned. Legend has it that the galouti kebab was created to cater to an ageing nawab who had no longer had his teeth. His cooks processed the meat with papaya, kesar, and spices and made it so fine that it required no chewing.

But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely closed with dough.

Beyond Kebabs and Biryani

Apart from the famous 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 only about kebabs and biryani – the region is also a vegetarian's paradise.

The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Nearly on every corner, there are little shops and kiosks – hidden delights that are extremely favored by the locals.

In the heart of the city of Hazratganj, huge crowds start gathering from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with fluffy buns covered in hand-churned white butter.

To start the day, one can visit a unpretentious joint situated in the old city area of Aminabad. Nearly 150 years after it was set up, 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 unique seasonal delights, such as makkhan malai, a airy dessert found in the winter. The method of making it is scientific and complicated. The vendor hand-churns the milk and then leaves it out at night, allowing the dew to give it its amazing light consistency.

On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some but say that their younger generation do not want to learn the skill.

A renowned chef from Lucknow has noted that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur 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 busy restaurants, and guarded family recipes.

The international acclaim, it is believed, will encourage more people worldwide to explore these narratives and visit the city to delight in the gastronomic treasures of Lucknow.