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Delectable kebabs, fragrant biryani, and fluffy, ethereal desserts.

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

A Global Honor

In a recent announcement, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious list of world cities and sparking hopes that it will highlight Lucknow's peerless food. With this status, it joins a international community of cities metropolises across more than 100 countries focused on promoting "innovation as a key factor of sustainable urban development".

The honor "is a testament to its centuries-old gastronomic legacy and vibrant food ecosystem," as noted by a representative from Unesco's regional bureau for South Asia.

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

A City Defined by Food

The honor for this time-honored city comes as little surprise to its residents or dedicated food lovers. Many agree with the view that it is "an honor long overdue".

With the UNESCO recognition, this beloved, chaotic, and vibrant city – the administrative center of India's most populous state – is at last in the limelight for what has consistently characterized its heart: an immense passion for food.

"'What will be cooked, how should it be prepared' is a continued dialogue from morning until night in most 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 Nawabs – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were created, refined, and raised to exquisite levels in their imperial kitchens.

These kitchens of the nobility were centers of culinary innovations, merging Persian and native Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's renowned kebabs were fashioned. As the tale is told that the mutton galouti was invented to cater to an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.

But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly sealed with dough.

Beyond Kebabs and Biryani

In addition to the well-known kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.

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

Time-Tested Food Joints

Virtually on every corner, there are little shops and stalls – hidden treasures that are extremely favored by the locals.

In the central district of Hazratganj, huge crowds start milling around from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with incredibly soft buns slathered with hand-churned white butter.

For breakfast, one can make their way to a no-frills joint located in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also presents unique seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is precise and involved. The vendor beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing frothy texture.

On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some though express concern that their younger generation are unwilling to take up the skill.

A celebrity chef from Lucknow has often said that the city's immense food legacy places it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its lesser-known eateries.

Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from humble street carts to lively restaurants, and secret family recipes.

The worldwide honor, it is believed, will encourage more people around the world to discover these stories and visit the city to savour the food wonders of Lucknow.