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

The historic city in northern India of Lucknow has forever been a haven for gastronomes, with residents and tourists equally praising its exquisite cuisine.

Worldwide Recognition

In a recent announcement, Unesco honored it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious group of world cities and kindling hopes that it will highlight Lucknow's peerless food. With this designation, it joins a international community of cities urban centers across over 100 countries dedicated to promoting "creativity as a key factor of sustainable urban development".

The honor "stands as proof of its deep-rooted culinary traditions and dynamic food ecosystem," according to a representative from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this coveted list of seventy urban centers around the world.

A Metropolis Shaped by Cuisine

The recognition for this time-honored city arrives as hardly a shock to its locals or dedicated food lovers. Many share the sentiment that it is "an honor long overdue".

With the UNESCO accolade, this adored, bustling, and eclectic city – the administrative center of India's largest state – is finally in the limelight for what has consistently characterized its heart: an unparalleled passion for food.

"'What's for dinner, 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 assessed by the standard of food that emerges from your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, perfected, and elevated to sublime levels in their opulent kitchens.

These royal kitchens were hubs of food experimentation, merging Iranian and native Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's renowned kebabs were fashioned. Legend has it that the galouti kebab was devised to cater to an elderly nawab who had lost his teeth. His cooks processed the meat with raw papaya, kesar, and spices and made it so silky that it needed no chewing.

But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid securely closed with a flour paste.

A Diverse Culinary Landscape

In addition to the famous kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet 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 showcases local ingredients but also provides the city its exquisitely crafted 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 – hidden treasures that are immensely popular with the locals.

In the heart of the city of Hazratganj, large gatherings start milling around from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, served in kulhads, along with fluffy buns slathered with hand-churned white butter.

In the morning, one can make their way to a no-frills joint situated in the old city area of Aminabad. Nearly 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).

Safeguarding a Culinary Heritage

The city also boasts remarkable seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The method of making it is intricate and involved. The vendor beats the milk and then exposes it at night, allowing the dew to give it its unique frothy texture.

On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many but express concern that their younger generation do not want to learn the skill.

A renowned chef from Lucknow has often said that the city's profound food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its lesser-known eateries.

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

The international acclaim, it is anticipated, will inspire more people around the world to discover these tales and visit the city to savour the gastronomic treasures of Lucknow.