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Delectable kebabs, scented biryani, and fluffy, cloud-like desserts.

The historic city in northern India of Lucknow has forever been a haven for gastronomes, with residents and travelers alike swearing by its exquisite cuisine.

A Global Honor

Recently, Unesco designated it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious roster of international urban centers and kindling hopes that it will highlight Lucknow's exceptional food. With this status, it joins a international community of cities metropolises across more than 100 countries focused on promoting "innovation as a catalyst of sustainable urban development".

The recognition "demonstrates its profound gastronomic legacy and lively food ecosystem," according to a spokesperson from Unesco's regional bureau for South Asia.

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

An Urban Center with a Culinary Soul

The recognition for this time-honored city arrives as no surprise to its locals or passionate food lovers. Many agree with the opinion that it is "an honor long overdue".

With the UNESCO recognition, this cherished, bustling, and diverse city – the capital of India's largest state – is finally in the limelight for what has always defined its essence: an profound devotion for food.

"'What's for dinner, how will it be cooked' is a ongoing discussion from waking up until night in many homes," explains a local cultural expert. "And you are truly evaluated by the excellence of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's often referred to after its historic opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were created, evolved, and raised to extraordinary levels in their imperial kitchens.

These kitchens of the nobility were centers of food experimentation, fusing Iranian and local Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's renowned kebabs were fashioned. The story goes that the mutton galouti was devised to cater to an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.

But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly closed with a flour paste.

Beyond Kebabs and Biryani

Besides the obvious kebabs and biryani, the culinary masters 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 only about kebabs and biryani – the region is additionally a haven for vegetarians.

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

Iconic Stalls and Historic Shops

Almost on many street corners, there are little shops and kiosks – little-known gems that are immensely favored by the locals.

In the central district of Hazratganj, huge crowds start milling around from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, 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. Almost 150 years after it was founded, the place is still highly popular 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 special treats of the season, such as makkhan malai, a frothy dessert found in the winter. The method of making it is scientific and complicated. The vendor whisks the milk and then exposes it at night, allowing the dew to give it its incredible frothy texture.

On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Many however note that their younger generation are unwilling to take up the art.

A well-known culinary expert from Lucknow has noted that the city's rich food legacy places it among the best 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 modest street carts to lively restaurants, and closely held family recipes.

The international acclaim, it is believed, will encourage more people around the world to learn these stories and experience the city to taste the gastronomic treasures of Lucknow.