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Mouth-watering kebabs, scented biryani, and fluffy, ethereal desserts.

The northern Indian city of Lucknow has long been a dream destination for epicures, with inhabitants and tourists equally celebrating its remarkable cuisine.

A Global Honor

Last month, Unesco honored it as a Creative City of Gastronomy – adding it to a prestigious group of world cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this title, it becomes part of a global network of cities metropolises across more than 100 countries dedicated to promoting "artistic expression as a driver of sustainable urban development".

The honor "demonstrates its centuries-old gastronomic legacy and vibrant culinary scene," as stated by a spokesperson from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of 70 cities around the world.

An Urban Center with a Culinary Soul

The honor for this time-honored city comes as little surprise to its residents or dedicated food lovers. Many echo the opinion that it is "a recognition that was delayed".

With the UNESCO designation, this cherished, lively, and eclectic city – the capital of India's largest state – is finally in the spotlight for what has consistently shaped its soul: an unparalleled love for food.

"'What will be cooked, how will it be cooked' is a continued discussion from waking up until night in most homes," states a local cultural expert. "And you are actually evaluated by the standard of food that comes out of your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's popularly called after its historic wealthy Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were conceived, perfected, and raised to extraordinary levels in their royal kitchens.

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

It was in this era that Lucknow's iconic kebabs were fashioned. As the tale is told that the galouti kebab was devised to cater to an elderly nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.

But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid tightly closed with dough.

More Than Just Famous Dishes

In addition to the famous kebabs and biryani, the cooks also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.

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

Time-Tested Food Joints

Virtually on countless corners, there are small establishments and kiosks – lesser-known delights that are immensely favored by the locals.

In the city center of Hazratganj, large gatherings start milling around from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with fluffy buns covered in freshly churned white butter.

To start the day, one can head to a simple joint operating in the old city area of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also offers special treats of the season, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is precise and demanding. The artisan hand-churns the milk and then exposes it at night, allowing the dew to give it its amazing light consistency.

On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many however say that their children are unwilling to learn the craft.

A well-known culinary expert from Lucknow has often said that the city's rich food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its hidden eateries.

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

The international acclaim, it is hoped, will encourage more people globally to explore these tales and visit the city to taste the gastronomic treasures of Lucknow.