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

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

A Global Honor

Recently, Unesco recognised it as a Creative City of Gastronomy – including it in a exclusive list of international urban centers and kindling hopes that it will showcase Lucknow's exceptional food. With this status, it becomes part of a international community of over 400 cities across over 100 countries committed to promoting "innovation as a key factor of city development that is sustainable".

The honor "demonstrates its centuries-old culinary traditions and lively food ecosystem," as stated by a official from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of seventy urban centers worldwide.

An Urban Center with a Culinary Soul

The accolade for this historic city arrives as hardly a shock to its locals or passionate food lovers. Many share the opinion that it is "better late than never".

With the UNESCO recognition, this adored, chaotic, and vibrant city – the capital of India's largest state – is now in the global gaze for what has perennially characterized its soul: an unparalleled devotion for food.

"'The day's menu, how will it be cooked' is a continued conversation from waking up until going to bed in most homes," states a local cultural expert. "And you are often evaluated by the excellence of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's popularly called after its historic wealthy Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were invented, evolved, and elevated to sublime levels in their opulent kitchens.

These royal kitchens were hubs of food experimentation, fusing 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 created. Legend has it that the mutton galouti was devised to cater to an ageing nawab who had lost his teeth. His culinary artists processed the meat with papaya, saffron, and a blend of spices and made it so silky that it required no chewing.

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

A Diverse Culinary Landscape

Besides the famous kebabs and biryani, the culinary masters also developed a collection 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 doesn't just highlights seasonal produce but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Nearly on countless corners, there are tiny kiosks and kiosks – hidden delights that are immensely favored by the locals.

In the heart of the city of Hazratganj, large gatherings start milling around from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with fluffy buns slathered with hand-churned white butter.

For breakfast, one can head to a simple joint operating in the historic quarter of Aminabad. Almost 150 years after it was set up, 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 unique seasonal delights, such as makkhan malai, a airy dessert found in the winter. The technique of making it is scientific and involved. The vendor hand-churns the milk and then sets it out at night, allowing the dew to give it its unique airy feel.

On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of but say that their younger generation are unwilling to learn the skill.

A renowned chef from Lucknow has often said that the city's immense food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will occur 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 modest street carts to busy restaurants, and guarded family recipes.

The global recognition, it is hoped, will inspire more people worldwide to learn these narratives and experience the city to delight in the gastronomic treasures of Lucknow.