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

The northern Indian city of Lucknow has consistently been a dream destination for epicures, with locals and visitors equally swearing by its superb cuisine.

An International Accolade

Last month, UNESCO designated it as a UNESCO Creative City for Gastronomy – adding it to a prestigious roster of international urban centers and kindling hopes that it will highlight Lucknow's peerless food. With this title, it enters a global network of cities cities across over 100 countries focused on promoting "artistic expression as a driver of sustainable urban development".

The accolade "stands as proof of its deep-rooted culinary traditions and lively gastronomic culture," according to a official from Unesco's Regional Office for South Asia.

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

An Urban Center with a Culinary Soul

The accolade for this time-honored city is no surprise to its locals or passionate food lovers. Many echo the opinion 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 at last in the spotlight for what has always defined its essence: an immense passion for food.

"'What's for dinner, the method of preparation' is a constant discussion from waking up until night in most homes," states a local cultural expert. "And you are actually judged by the excellence 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 famed for its tender kebabs and a singular take on biryani that were conceived, evolved, and elevated to sublime levels in their opulent kitchens.

These imperial kitchens were hubs of gastronomic creativity, fusing Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's iconic kebabs were created. As the tale is told that the mutton galouti was devised to feed an ageing nawab who had lost his teeth. His culinary artists processed the meat with papaya, saffron, and spices and made it so silky that it required no chewing.

But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover tightly sealed with a flour paste.

A Diverse Culinary Landscape

In addition to the well-known kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.

The local Baniya community's cuisine not only showcases fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Virtually on many street corners, there are small establishments and kiosks – little-known treasures that are extremely loved by the locals.

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

In the morning, one can visit a no-frills 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).

Ensuring Legacy Continues

The city also boasts remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The process of making it is intricate and complicated. The artisan whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing frothy texture.

On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of though note that their younger generation do not want to take up the craft.

A renowned chef from Lucknow has noted that the city's rich food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its under-the-radar eateries.

Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.

The worldwide honor, it is believed, will inspire more people around the world to discover these narratives and experience the city to delight in the gastronomic treasures of Lucknow.