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Delectable kebabs, aromatic biryani, and whipped, cloud-like desserts.

The northern Indian city of Lucknow has long been a food lovers' paradise, with inhabitants and tourists equally swearing by its remarkable cuisine.

An International Accolade

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive group of international urban centers and igniting hopes that it will spotlight Lucknow's peerless food. With this title, it becomes part of a worldwide network of over 400 cities across more than 100 countries committed to promoting "creativity as a catalyst of sustainable urban development".

The recognition "demonstrates its profound culinary traditions and vibrant gastronomic culture," as noted by a representative 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 global destinations around the world.

A Metropolis Shaped by Cuisine

The accolade for this historic city is little surprise to its residents or passionate food lovers. Many agree with the sentiment that it is "an honor long overdue".

With the UNESCO recognition, this beloved, chaotic, and diverse city – the administrative center of India's most populous state – is finally in the global gaze for what has perennially characterized its heart: an immense passion for food.

"'What's for dinner, the method of preparation' is a ongoing dialogue from waking up until night in most homes," states a local cultural expert. "And you are actually assessed by the standard of food that comes out of your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were invented, perfected, and taken to sublime levels in their opulent kitchens.

These imperial kitchens were epicenters of food experimentation, fusing Iranian and indigenous Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's renowned kebabs were developed. The story goes that the galouti kebab was devised to cater to an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with raw papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.

But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid securely sealed with dough.

A Diverse Culinary Landscape

Besides the well-known kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.

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

Iconic Stalls and Historic Shops

Nearly on many street corners, there are tiny kiosks and carts – lesser-known delights that are immensely loved by the locals.

In the city center of Hazratganj, huge crowds start assembling from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with incredibly soft buns lathered with hand-churned white butter.

For breakfast, one can head to a unpretentious joint situated in the old city area of Aminabad. Almost 150 years after it was founded, the place is still in great demand 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 cloud-like dessert available in the winter. The method of making it is intricate and complicated. The cook whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its unique airy feel.

On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of though note that their children are unwilling to learn the skill.

A celebrity chef from Lucknow has often said that the city's rich food legacy positions 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 generate interest about its lesser-known eateries.

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

The international acclaim, it is anticipated, will encourage more people globally to learn these tales and travel to the city to savour the food wonders of Lucknow.