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

The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with locals and visitors equally swearing by its superb cuisine.

A Global Honor

Last month, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – including it in a select group of world cities and kindling hopes that it will showcase Lucknow's sublime food. With this title, it enters a international community of more than four hundred cities across over 100 countries dedicated to promoting "creativity as a key factor of sustainable urban development".

The accolade "demonstrates its centuries-old gastronomic legacy and lively food ecosystem," according to a official from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 global destinations internationally.

A City Defined by Food

The recognition for this time-honored city comes as no surprise to its residents or passionate food lovers. Many share the view that it is "an honor long overdue".

With the UNESCO recognition, this adored, bustling, and eclectic city – the administrative center of India's biggest state – is finally in the spotlight for what has perennially defined its soul: an unparalleled devotion for food.

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

A Royal Culinary Legacy

The City of the Nawabs – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, perfected, and raised to exquisite levels in their opulent kitchens.

These imperial kitchens were centers of culinary innovations, merging Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's most famous kebabs were developed. The story goes that the galouti kebab was devised to feed an elderly nawab who had lost his teeth. His chefs minced the meat with raw papaya, saffron, and spices and made it so silky that it required no chewing.

But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely sealed with dough.

More Than Just Famous Dishes

Besides the famous kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is additionally a haven for vegetarians.

The local traditionally vegetarian community's cuisine doesn't just showcases fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Nearly on every corner, there are tiny kiosks and kiosks – little-known gems that are wildly favored by the locals.

In the heart of the city of Hazratganj, huge crowds start milling around from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with incredibly soft buns covered in hand-churned white butter.

For breakfast, 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 highly popular for its freshly fried 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 frothy dessert found in the winter. The process of making it is intricate and involved. The artisan beats the milk and then leaves it out at night, allowing the dew to give it its incredible airy feel.

On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of however say that their children are reluctant to master the art.

A celebrity chef from Lucknow has often said that the city's profound food legacy puts it at the very pinnacle 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 tells a story – crafted by multi-generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.

The worldwide honor, it is hoped, will encourage more people worldwide to learn these narratives and experience the city to delight in the food wonders of Lucknow.