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Mouth-watering kebabs, fragrant biryani, and whipped, cloud-like desserts.

The historic city in northern India of Lucknow has forever been a dream destination for epicures, with residents and visitors equally praising its exquisite cuisine.

A Global Honor

Last month, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious roster of world cities and sparking hopes that it will showcase Lucknow's exceptional food. With this designation, it becomes part of a worldwide network of cities urban centers across over 100 countries focused on promoting "creativity as a catalyst of sustainable urban development".

The honor "stands as proof of its profound food heritage and lively food ecosystem," according to a official from UNESCO's Regional Office for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this coveted list of 70 global destinations worldwide.

A City Defined by Food

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

With the UNESCO designation, this cherished, chaotic, and diverse city – the administrative center of India's most populous state – is now in the limelight for what has consistently shaped its soul: an profound devotion for food.

"'The day's menu, how will it be cooked' is a constant dialogue from morning until night in many homes," notes a local cultural expert. "And you are actually evaluated by the quality of food that is produced in your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were conceived, refined, and raised to sublime levels in their imperial kitchens.

These royal kitchens were epicenters of gastronomic creativity, blending Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's renowned kebabs were developed. As the tale is told that the mutton galouti was created to feed an ageing nawab who had lost his teeth. His chefs processed the meat with papaya, kesar, and a blend of spices and made it so soft that it required no chewing.

But arguably the greatest contribution of the chefs 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 a flour paste.

More Than Just Famous Dishes

In addition to the obvious kebabs and biryani, the cooks 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 not just about kebabs and biryani – the region is also a vegetarian's paradise.

The local traditionally vegetarian community's cuisine not only highlights seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Nearly on many street corners, there are tiny kiosks and kiosks – hidden delights that are wildly favored by the locals.

In the city center of Hazratganj, throngs of people start milling around from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with incredibly soft buns slathered with hand-churned white butter.

For breakfast, one can make their way to a no-frills joint situated in the old city area of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also boasts special treats of the season, such as makkhan malai, a airy dessert found in the winter. The method of making it is precise and involved. The artisan beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique airy feel.

On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of but note that their children do not want to take up the art.

A well-known culinary expert from Lucknow has noted that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its lesser-known eateries.

Every dish in Lucknow has a narrative – influenced by generational food businesses, from humble street carts to busy restaurants, and closely held family recipes.

The worldwide honor, it is anticipated, will inspire more people worldwide to explore these stories and visit the city to delight in the food wonders of Lucknow.