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

The northern Indian city of Lucknow has long been a haven for gastronomes, with residents and tourists alike praising its exquisite cuisine.

A Global Honor

In a recent announcement, UNESCO honored it as a UNESCO Creative City for Gastronomy – adding it to a prestigious roster of international urban centers and kindling hopes that it will highlight Lucknow's sublime food. With this status, it becomes part of a worldwide network of more than four hundred cities across over 100 countries focused on promoting "creativity as a driver of development that sustains urban life".

The honor "demonstrates its profound culinary traditions and lively gastronomic culture," as stated by 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 find a place in this coveted list of 70 global destinations internationally.

A City Defined by Food

The honor for this venerable city arrives as hardly a shock to its inhabitants or passionate food lovers. Many share the sentiment that it is "better late than never".

With the UNESCO recognition, this adored, bustling, and diverse city – the administrative center of India's largest state – is at last in the global gaze for what has perennially characterized its soul: an profound passion for food.

"'The day's menu, the method of preparation' is a continued discussion from morning until going to bed in many homes," notes a local cultural expert. "And you are often evaluated by the quality of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were invented, evolved, and taken to exquisite levels in their royal kitchens.

These imperial kitchens were centers of gastronomic creativity, fusing Persian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's iconic kebabs were fashioned. Legend has it that the mutton galouti was devised to feed an ageing nawab who had lost his teeth. His chefs minced the meat with raw papaya, saffron, and a blend of spices and made it so soft that it required no chewing.

But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely sealed with dough.

More Than Just Famous Dishes

Besides the well-known kebabs and biryani, the cooks also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich 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 doesn't just celebrates seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Almost on every corner, there are small establishments and stalls – hidden delights that are extremely loved by the locals.

In the central district of Hazratganj, large gatherings start milling around from early morning at a renowned tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with incredibly soft buns lathered with hand-churned white butter.

In the morning, one can make their way 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 freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers special seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The process of making it is scientific and involved. The artisan whisks the milk and then exposes it at night, allowing the dew to give it its amazing frothy texture.

On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some but express concern that their younger generation do not want to take up the skill.

A renowned chef from Lucknow has often said that the city's rich food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.

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

The worldwide honor, it is believed, will motivate more people globally to learn these narratives and experience the city to savour the culinary delights of Lucknow.