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

The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with inhabitants and travelers alike praising its superb cuisine.

A Global Honor

In a recent announcement, Unesco designated it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive list of international urban centers and sparking hopes that it will spotlight Lucknow's sublime food. With this title, it enters a global network of more than four hundred metropolises across more than 100 countries focused on promoting "creativity as a driver of sustainable urban development".

The honor "stands as proof of its deep-rooted culinary traditions and lively food ecosystem," as stated by a spokesperson from Unesco's Regional Office for South Asia.

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

An Urban Center with a Culinary Soul

The recognition for this historic city comes as no surprise to its inhabitants or passionate food lovers. Many echo the sentiment that it is "a recognition that was delayed".

With the UNESCO accolade, this cherished, bustling, and vibrant city – the administrative center of India's most populous state – is at last in the spotlight for what has always shaped its heart: an profound love for food.

"'What will be cooked, how should it be prepared' is a constant discussion from morning until night in most homes," notes a local cultural expert. "And you are truly assessed by the standard of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, perfected, and taken to exquisite levels in their opulent kitchens.

These kitchens of the nobility were hubs of gastronomic creativity, merging Iranian and indigenous Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's most famous kebabs were developed. Legend has it that the mutton galouti was created to feed an ageing nawab who had lost his teeth. His cooks ground the meat with papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.

But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, 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 developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise.

The local Baniya community's cuisine not only celebrates seasonal produce but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Nearly on many street corners, there are little shops and carts – lesser-known treasures that are extremely popular with the locals.

In the heart of the city of Hazratganj, large gatherings start gathering from early morning at a legendary tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with pillowy soft buns slathered with freshly churned white butter.

For breakfast, one can make their way to a unpretentious joint operating in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also presents special seasonal delights, such as makkhan malai, a airy dessert available in the winter. The process of making it is intricate and demanding. The artisan hand-churns the milk and then sets it out at night, allowing the dew to give it its incredible frothy texture.

On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of however note that their children do not want to take up the craft.

A renowned chef from Lucknow has often said that the city's rich food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its hidden eateries.

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

The global recognition, it is anticipated, will encourage more people worldwide to discover these narratives and travel to the city to savour the food wonders of Lucknow.