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Mouth-watering kebabs, fragrant biryani, and whipped, ethereal desserts.

The historic city in northern India of Lucknow has forever been a food lovers' paradise, with locals and visitors alike praising its remarkable cuisine.

A Global Honor

In a recent announcement, Unesco designated it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious roster of international urban centers and igniting hopes that it will spotlight Lucknow's peerless food. With this status, it enters a global network of over 400 cities across over 100 countries dedicated to promoting "innovation as a catalyst of sustainable urban development".

The honor "stands as proof of its deep-rooted food heritage and lively culinary scene," as noted by a representative from UNESCO's regional bureau for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 cities around the world.

A City Defined by Food

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

With the UNESCO designation, this beloved, chaotic, and vibrant city – the capital of India's most populous state – is finally in the spotlight for what has always shaped its soul: an unparalleled passion for food.

"'What's for dinner, how should it be prepared' is a ongoing discussion from waking up until going to bed in most homes," notes a local cultural expert. "And you are actually evaluated by the quality of food that comes out of your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were conceived, evolved, and taken to sublime levels in their imperial kitchens.

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

It was in this era that Lucknow's iconic kebabs were created. Legend has it that the mutton galouti was invented to feed an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.

But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover tightly closed with a flour paste.

Beyond Kebabs and Biryani

In addition to the obvious kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

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

The local Baniya community's cuisine not only highlights fresh harvests but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Almost on many street corners, there are tiny kiosks and carts – hidden gems that are extremely loved by the locals.

In the heart of the city of Hazratganj, huge crowds start milling around from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with fluffy buns slathered with freshly churned white butter.

In the morning, one can visit a simple joint located in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also boasts unique seasonal delights, such as makkhan malai, a airy dessert available in the winter. The process of making it is intricate and demanding. The cook whisks the milk and then exposes it at night, allowing the dew to give it its incredible light consistency.

On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some but note that their younger generation are reluctant to learn the craft.

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

Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.

The worldwide honor, it is hoped, will inspire more people globally to learn these tales and visit the city to delight in the culinary delights of Lucknow.