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

The historic city in northern India of Lucknow has forever been a haven for gastronomes, with inhabitants and visitors equally swearing by its exquisite cuisine.

A Global Honor

In a recent announcement, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – including it in a select roster of international urban centers and kindling hopes that it will spotlight Lucknow's sublime food. With this title, it joins a international community of cities urban centers across more than 100 countries focused on promoting "artistic expression as a driver of development that sustains urban life".

The accolade "is a testament to its profound culinary traditions and lively culinary scene," as stated by a official from UNESCO's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this coveted list of seventy urban centers worldwide.

A Metropolis Shaped by Cuisine

The recognition for this historic city is no surprise to its locals or avid food lovers. Many echo the opinion that it is "better late than never".

With the UNESCO accolade, this cherished, bustling, and eclectic city – the capital of India's biggest state – is finally in the limelight for what has perennially defined its soul: an unparalleled devotion for food.

"'The day's menu, how will it be cooked' is a ongoing discussion from waking up until going to bed in most homes," explains a local cultural expert. "And you are actually evaluated by the standard of food that emerges from your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were created, evolved, and raised to sublime levels in their imperial kitchens.

These royal kitchens were centers of gastronomic creativity, blending 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. The story goes that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, saffron, and spices and made it so fine that it needed no chewing.

But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid tightly closed with dough.

More Than Just Famous Dishes

In addition to the famous 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 not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.

The local Baniya community's cuisine not only celebrates fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Virtually on every corner, there are tiny kiosks and carts – lesser-known gems that are immensely favored by the locals.

In the city center of Hazratganj, throngs of people start gathering from the crack of dawn at a legendary tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with incredibly soft buns lathered with hand-churned white butter.

In the morning, one can visit a unpretentious joint situated in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also presents remarkable seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The method of making it is scientific and complicated. The vendor whisks the milk and then exposes it at night, allowing the dew to give it its unique light consistency.

On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many but say that their younger generation are unwilling to learn the art.

A celebrity chef from Lucknow has noted that the city's profound food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its lesser-known eateries.

Every dish in Lucknow tells a story – shaped by family-run food businesses, from humble street carts to busy restaurants, and closely held family recipes.

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