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Mouth-watering kebabs, fragrant biryani, and fluffy, ethereal desserts.

The northern Indian city of Lucknow has long been a food lovers' paradise, with locals and travelers equally swearing by its superb cuisine.

A Global Honor

In a recent announcement, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – placing it on a select roster of international urban centers and igniting hopes that it will highlight Lucknow's exceptional food. With this status, it joins a global network of more than four hundred cities across over 100 countries dedicated to promoting "artistic expression as a catalyst of city development that is sustainable".

The recognition "stands as proof of its centuries-old food heritage and vibrant food ecosystem," as noted by a official from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of seventy urban centers internationally.

An Urban Center with a Culinary Soul

The honor for this venerable city arrives as hardly a shock to its locals or passionate food lovers. Many agree with the sentiment that it is "an honor long overdue".

With the UNESCO designation, this beloved, chaotic, and vibrant city – the capital of India's biggest state – is now in the spotlight for what has consistently shaped its heart: an immense devotion for food.

"'What will be cooked, the method of preparation' is a continued dialogue from waking up until night in many homes," notes a local cultural expert. "And you are truly assessed by the standard of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were created, perfected, and elevated to sublime levels in their royal kitchens.

These royal kitchens were epicenters of food experimentation, blending Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's most famous kebabs were created. The story goes that the mutton galouti was invented to feed an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, kesar, and spices and made it so fine that it required 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, leisurely heat, with the container's cover tightly sealed with dough.

More Than Just Famous Dishes

In addition to the obvious kebabs and biryani, the culinary masters also built up a repertoire 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 vegetarian's paradise.

The local Baniya community's cuisine not only celebrates local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Virtually on many street corners, there are tiny kiosks and kiosks – lesser-known treasures that are extremely favored by the locals.

In the city center of Hazratganj, large gatherings start gathering from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, presented in kulhads, along with incredibly soft buns slathered with freshly churned white butter.

To start the day, one can head to a no-frills joint operating in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also offers remarkable seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The process of making it is precise and complicated. The cook hand-churns the milk and then leaves it out at night, allowing the dew to give it its amazing airy feel.

On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Many but say that their children are reluctant to take up the craft.

A well-known culinary expert from Lucknow has noted that the city's rich food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its lesser-known eateries.

Every dish in Lucknow tells a story – crafted by generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.

The international acclaim, it is believed, will encourage more people worldwide to learn these stories and travel to the city to savour the culinary delights of Lucknow.