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

The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with locals and visitors alike swearing by its superb cuisine.

A Global Honor

Last month, UNESCO recognised it as a Creative City of Gastronomy – including it in a exclusive group of global cities and igniting hopes that it will highlight Lucknow's sublime food. With this status, it becomes part of a international community of cities urban centers across over 100 countries dedicated to promoting "artistic expression as a catalyst of sustainable urban development".

The accolade "demonstrates its centuries-old culinary traditions and dynamic gastronomic culture," according to a spokesperson from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of 70 global destinations worldwide.

An Urban Center with a Culinary Soul

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

With the UNESCO recognition, this adored, lively, and diverse city – the capital of India's largest state – is at last in the spotlight for what has always defined its soul: an unparalleled devotion for food.

"'The day's menu, how will it be cooked' is a constant dialogue from morning until going to bed in most homes," states a local cultural expert. "And you are truly judged by the quality of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were invented, refined, and elevated to exquisite levels in their imperial kitchens.

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

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

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

More Than Just Famous Dishes

Apart from the well-known 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 not only about kebabs and biryani – the region is additionally a vegetarian's paradise.

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

Hidden Gems and Legacy Eateries

Almost on every corner, there are small establishments and kiosks – lesser-known delights that are immensely loved by the locals.

In the central district of Hazratganj, throngs of people start milling around from early morning at a famous tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with pillowy soft buns lathered with hand-churned white butter.

In the morning, one can visit a unpretentious joint situated 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 offers remarkable treats of the season, such as makkhan malai, a airy dessert found in the winter. The technique of making it is precise and complicated. The cook hand-churns the milk and then leaves it out at night, allowing the dew to give it its unique frothy texture.

On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many but express concern that their children do not want to take up the craft.

A celebrity chef from Lucknow has frequently stated that the city's immense food legacy positions it among the best 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 – shaped by generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.

The worldwide honor, it is anticipated, will encourage more people worldwide to explore these stories and travel to the city to taste the gastronomic treasures of Lucknow.