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

The northern Indian city of Lucknow has forever been a haven for gastronomes, with inhabitants and tourists alike praising its superb cuisine.

A Global Honor

In a recent announcement, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive list of world cities and sparking hopes that it will showcase Lucknow's peerless food. With this status, it joins a international community of over 400 urban centers across more than 100 countries dedicated to promoting "creativity as a key factor of sustainable urban development".

The recognition "stands as proof of its profound food heritage and vibrant culinary scene," according to a representative from Unesco's regional bureau for South Asia.

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

An Urban Center with a Culinary Soul

The accolade for this time-honored city comes as hardly a shock to its inhabitants or dedicated food lovers. Many share the opinion that it is "better late than never".

With the UNESCO designation, this adored, bustling, and eclectic city – the capital of India's largest state – is at last in the limelight for what has perennially shaped its heart: an immense passion for food.

"'The day's menu, the method of preparation' is a constant dialogue from morning until night in many homes," explains a local cultural expert. "And you are truly evaluated by the quality of food that comes out of your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were invented, perfected, and raised to exquisite levels in their opulent kitchens.

These royal kitchens were epicenters of food experimentation, fusing Persian and native 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. The story goes that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, saffron, and a blend of 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 prepared on a low, slow heat, with the container's cover securely closed with dough.

A Diverse Culinary Landscape

In addition to the well-known 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 sweet bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.

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

Iconic Stalls and Historic Shops

Virtually on countless corners, there are little shops and stalls – hidden treasures that are extremely popular with the locals.

In the central district of Hazratganj, huge crowds start milling around from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with pillowy soft buns slathered with hand-churned white butter.

For breakfast, one can head to a simple joint operating in the old city area of Aminabad. Nearly 150 years after it was established, the place is still in great demand 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 frothy dessert savored in the winter. The technique of making it is scientific and involved. The vendor whisks the milk and then exposes it at night, allowing the dew to give it its amazing light consistency.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however express concern that their younger generation are reluctant to master the art.

A celebrity chef from Lucknow has often said that the city's immense food legacy places it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its hidden eateries.

Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.

The worldwide honor, it is hoped, will inspire more people globally to discover these narratives and visit the city to delight in the culinary delights of Lucknow.