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Delectable kebabs, fragrant biryani, and airy, ethereal desserts.

The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with inhabitants and tourists equally celebrating its superb cuisine.

Worldwide Recognition

Last month, Unesco designated it as a Creative City of Gastronomy – including it in a select group of global cities and kindling hopes that it will showcase Lucknow's peerless food. With this status, it enters a international community of over 400 cities across more than 100 countries committed to promoting "innovation as a key factor of sustainable urban development".

The accolade "demonstrates its deep-rooted gastronomic legacy and vibrant gastronomic culture," according to a official from UNESCO's Regional Office for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 global destinations worldwide.

A City Defined by Food

The accolade for this venerable city arrives as no surprise to its inhabitants or avid food lovers. Many agree with the sentiment that it is "better late than never".

With the UNESCO recognition, this cherished, bustling, and diverse city – the administrative center of India's most populous state – is now in the limelight for what has perennially defined its heart: an profound love for food.

"'What will be cooked, the method of preparation' is a continued discussion from waking up until going to bed in many homes," notes a local cultural expert. "And you are truly evaluated by the standard of food that comes out of your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were invented, perfected, and elevated to sublime levels in their imperial kitchens.

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

It was in this era that Lucknow's most famous kebabs were created. Legend has it that the mutton galouti was devised to cater to an ageing nawab who had lost his teeth. His chefs processed the meat with papaya, kesar, and spices and made it so soft that it needed no chewing.

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

Beyond Kebabs and Biryani

Besides the famous kebabs and biryani, the cooks also developed a vast array 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 dream for plant-based eaters.

The local traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Almost on every corner, there are tiny kiosks and stalls – hidden gems that are immensely popular with the locals.

In the central district of Hazratganj, large gatherings start milling around from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with incredibly soft buns lathered with hand-churned white butter.

To start the day, one can visit a unpretentious joint located in the old city area of Aminabad. Nearly 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 offers unique seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is intricate and complicated. The cook whisks the milk and then exposes it at night, allowing the dew to give it its amazing light consistency.

On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many however say that their younger generation are reluctant to take up the art.

A well-known culinary expert from Lucknow has often said 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, however, will materialize only if Lucknow can now build recognition about its hidden eateries.

Every dish in Lucknow comes with a history – shaped by family-run food businesses, from humble street carts to bustling restaurants, and closely held family recipes.

The global recognition, it is anticipated, will inspire more people globally to explore these narratives and experience the city to savour the gastronomic treasures of Lucknow.