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

The historic city in northern India of Lucknow has forever been a food lovers' paradise, with locals and tourists alike swearing by its superb cuisine.

Worldwide Recognition

Last month, Unesco designated it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive group of international urban centers and igniting hopes that it will highlight Lucknow's peerless food. With this designation, it enters a global network of more than four hundred cities across more than 100 countries dedicated to promoting "innovation as a key factor of city development that is sustainable".

The recognition "demonstrates its profound food heritage and lively food ecosystem," according to a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of 70 cities internationally.

A Metropolis Shaped by Cuisine

The recognition for this historic city arrives as no surprise to its locals or passionate food lovers. Many share the view that it is "a recognition that was delayed".

With the UNESCO accolade, this adored, chaotic, and diverse city – the capital of India's most populous state – is now in the limelight for what has always defined its soul: an profound love for food.

"'What's for dinner, the method of preparation' is a constant dialogue from waking up until night in many homes," notes a local cultural expert. "And you are actually judged by the quality of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's often referred to after its historic affluent Muslim rulers – is famed for its tender 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 culinary innovations, merging Persian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's iconic kebabs were developed. As the tale is told that the mutton galouti was devised to cater to an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, saffron, and a blend of spices and made it so soft that it required no chewing.

But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover securely sealed with a flour paste.

A Diverse Culinary Landscape

In addition to the obvious kebabs and biryani, the cooks also built up 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 just about kebabs and biryani – the region is also a haven for vegetarians.

The local Baniya community's cuisine not only highlights seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Nearly on countless corners, there are tiny kiosks and carts – lesser-known gems that are immensely favored by the locals.

In the central district of Hazratganj, huge crowds start gathering from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with fluffy buns slathered with hand-churned white butter.

In the morning, one can make their way to a unpretentious joint operating in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also presents remarkable treats of the season, such as makkhan malai, a airy dessert savored in the winter. The process of making it is intricate and demanding. The vendor whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible frothy texture.

On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of though note that their children are reluctant to master the art.

A renowned chef from Lucknow has frequently stated that the city's profound food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.

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

The worldwide honor, it is hoped, will motivate more people around the world to explore these tales and travel to the city to delight in the culinary delights of Lucknow.