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Delectable kebabs, fragrant biryani, and fluffy, ethereal desserts.

The historic city in northern India of Lucknow has long been a haven for gastronomes, with residents and tourists equally swearing by its remarkable cuisine.

A Global Honor

Recently, Unesco designated it as a UNESCO Creative City for Gastronomy – placing it on a exclusive roster of global cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this status, it becomes part of a global network of more than four hundred cities across over 100 countries dedicated to promoting "creativity as a catalyst of city development that is sustainable".

The accolade "stands as proof of its deep-rooted culinary traditions and lively gastronomic culture," as stated by a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 cities around the world.

A City Defined by Food

The accolade for this venerable city is hardly a shock to its inhabitants or avid food lovers. Many agree with the view that it is "a recognition that was delayed".

With the UNESCO recognition, this adored, lively, and diverse city – the administrative center of India's most populous state – is now in the global gaze for what has always shaped its essence: an profound devotion for food.

"'What will be cooked, how will it be cooked' is a ongoing conversation from morning until night in many homes," states a local cultural expert. "And you are truly assessed by the quality of food that comes out of your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were conceived, perfected, and raised to exquisite levels in their opulent kitchens.

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

It was in that period that Lucknow's most famous kebabs were created. The story goes that the galouti kebab was devised to cater to an elderly nawab who had no longer had his teeth. His cooks processed the meat with papaya, saffron, and spices and made it so soft that it required no chewing.

But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly closed with dough.

More Than Just Famous Dishes

Apart from the well-known kebabs and biryani, the cooks also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.

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

Time-Tested Food Joints

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

In the central district of Hazratganj, huge crowds start milling around from early morning at a famous tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with incredibly soft buns lathered with freshly churned white butter.

In the morning, one can head to a no-frills joint operating in the historic quarter of Aminabad. Almost 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).

Safeguarding a Culinary Heritage

The city also presents remarkable seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is intricate and involved. The artisan whisks the milk and then sets it out at night, allowing the dew to give it its unique frothy texture.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but express concern that their children do not want to master the art.

A celebrity chef from Lucknow has frequently stated that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its lesser-known eateries.

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

The global recognition, it is hoped, will inspire more people globally to explore these narratives and travel to the city to taste the gastronomic treasures of Lucknow.