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Mouth-watering 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 visitors alike celebrating its exquisite cuisine.

A Global Honor

In a recent announcement, UNESCO recognised it as a Creative City of Gastronomy – placing it on a exclusive roster of world cities and kindling hopes that it will showcase Lucknow's peerless food. With this status, it joins a international community of over 400 cities across more than 100 countries dedicated to promoting "artistic expression as a key factor of city development that is sustainable".

The honor "stands as proof of its deep-rooted culinary traditions and dynamic gastronomic culture," according to a spokesperson from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of 70 cities worldwide.

A City Defined by Food

The accolade for this time-honored city arrives as hardly a shock to its inhabitants or dedicated food lovers. Many share the view that it is "a recognition that was delayed".

With the UNESCO accolade, this beloved, bustling, and eclectic city – the administrative center of India's largest state – is finally in the global gaze for what has perennially defined its heart: an immense devotion for food.

"'What will be cooked, the method of preparation' is a continued discussion from morning until night in many homes," notes a local cultural expert. "And you are truly evaluated by the excellence of food that emerges from your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were invented, refined, and elevated to exquisite levels in their royal kitchens.

These royal kitchens were epicenters of food experimentation, blending Persian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's iconic kebabs were developed. Legend has it that the mutton galouti was devised to feed an elderly nawab who had lost his teeth. His chefs processed the meat with papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.

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

Beyond Kebabs and Biryani

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

However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians.

The local traditionally vegetarian community's cuisine not only highlights local ingredients but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Virtually on every corner, there are tiny kiosks and carts – lesser-known delights that are immensely popular with the locals.

In the central district of Hazratganj, throngs of people start milling around from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with pillowy soft buns covered in freshly churned white butter.

To start the day, one can make their way to a simple joint situated in the old city area of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also boasts remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The process 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 incredible airy feel.

On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however say that their younger generation do not want to learn the art.

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

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

The global recognition, it is hoped, will motivate more people around the world to explore these tales and visit the city to taste the food wonders of Lucknow.