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Delectable kebabs, scented biryani, and whipped, ethereal desserts.

The northern Indian city of Lucknow has long been a haven for gastronomes, with inhabitants and visitors equally swearing by its exquisite cuisine.

A Global Honor

Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – adding it to a exclusive group of world cities and igniting hopes that it will highlight Lucknow's exceptional food. With this designation, it joins a global network of over 400 metropolises across more than 100 countries focused on promoting "artistic expression as a driver of development that sustains urban life".

The recognition "stands as proof of its profound culinary traditions and vibrant food ecosystem," as noted by a spokesperson from UNESCO's Regional Office for South Asia.

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

A City Defined by Food

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

With the UNESCO designation, this cherished, bustling, and vibrant city – the capital of India's biggest state – is now in the global gaze for what has always defined its soul: an profound devotion for food.

"'What will be cooked, how should it be prepared' is a constant discussion from morning until going to bed in many homes," explains a local cultural expert. "And you are often assessed by the excellence of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's often referred to after its historic wealthy Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were conceived, refined, and elevated to sublime levels in their opulent kitchens.

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

It was in this era that Lucknow's renowned kebabs were fashioned. Legend has it that the galouti kebab was devised to feed an elderly nawab who had no longer had his teeth. His chefs ground the meat with raw papaya, kesar, and spices and made it so fine that it needed no chewing.

But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly closed with dough.

Beyond Kebabs and Biryani

Apart from the well-known kebabs and biryani, the cooks also created a vast array 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 Baniya community's cuisine not only celebrates local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Almost on countless corners, there are small establishments and stalls – hidden delights that are wildly favored by the locals.

In the heart of the city of Hazratganj, throngs of people start milling around from 5 am at a legendary tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with pillowy soft buns slathered with freshly churned white butter.

To start the day, one can make their way to a unpretentious joint located in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also presents special treats of the season, such as makkhan malai, a airy dessert found in the winter. The technique of making it is scientific and complicated. The artisan beats the milk and then sets it out at night, allowing the dew to give it its incredible frothy texture.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Many but express concern that their children do not want to take up the craft.

A celebrity chef 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 materialize only if Lucknow can now generate interest about its under-the-radar eateries.

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

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