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

The northern Indian city of Lucknow has long been a haven for gastronomes, with residents and travelers equally celebrating its superb cuisine.

A Global Honor

Recently, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – including it in a select list of global cities and sparking hopes that it will highlight Lucknow's peerless food. With this designation, it joins a worldwide network of cities urban centers across more than 100 countries focused on promoting "artistic expression as a catalyst of city development that is sustainable".

The recognition "stands as proof of its deep-rooted gastronomic legacy and vibrant culinary scene," according to a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of 70 cities around the world.

An Urban Center with a Culinary Soul

The accolade for this historic city arrives as no surprise to its locals or avid food lovers. Many share the sentiment that it is "better late than never".

With the UNESCO recognition, this adored, chaotic, and vibrant city – the capital of India's largest state – is now in the limelight for what has always shaped its heart: an unparalleled devotion for food.

"'The day's menu, how should it be prepared' is a continued discussion from waking up until going to bed in most homes," explains a local cultural expert. "And you are actually evaluated by the excellence of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were invented, perfected, and taken to extraordinary levels in their royal kitchens.

These imperial kitchens were centers of culinary innovations, fusing Persian and native Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's iconic kebabs were created. Legend has it that the mutton galouti was created to cater to an elderly nawab who had no longer had his teeth. His chefs ground the meat with raw papaya, saffron, and spices and made it so fine that it required no chewing.

But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid securely sealed with dough.

More Than Just Famous Dishes

In addition to 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 rich bread pudding).

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

The local traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Time-Tested Food Joints

Nearly on many street corners, there are small establishments and carts – little-known treasures that are immensely loved by the locals.

In the heart of the city of Hazratganj, throngs of people start assembling from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in kulhads, along with fluffy buns lathered with hand-churned white butter.

To start the day, one can make their way to a unpretentious joint located in the historic quarter of Aminabad. Almost 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).

Preserving Tradition for the Future

The city also presents unique seasonal delights, such as makkhan malai, a airy dessert available in the winter. The method of making it is intricate and demanding. The cook whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible airy feel.

On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Many though note that their younger generation are reluctant to take up the art.

A renowned chef from Lucknow has frequently stated that the city's rich food legacy positions it right on top of the Indian street food experience. The significant impact 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 – shaped by multi-generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.

The international acclaim, it is anticipated, will motivate more people worldwide to discover these stories and visit the city to delight in the food wonders of Lucknow.