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Delectable kebabs, aromatic biryani, and airy, ethereal desserts.

The historic city in northern India of Lucknow has long been a haven for gastronomes, with residents and travelers equally celebrating its superb cuisine.

A Global Honor

In a recent announcement, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – including it in a select group of world cities and kindling hopes that it will highlight Lucknow's sublime food. With this status, it enters a worldwide network of more than four hundred metropolises across over 100 countries dedicated to promoting "creativity as a key factor of sustainable urban development".

The recognition "demonstrates its centuries-old culinary traditions and dynamic food ecosystem," according to a spokesperson from UNESCO's regional bureau for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of 70 global destinations around the world.

An Urban Center with a Culinary Soul

The accolade for this venerable city is little surprise to its locals or passionate food lovers. Many agree with the sentiment that it is "a recognition that was delayed".

With the UNESCO accolade, this beloved, bustling, and diverse city – the capital of India's largest state – is now in the global gaze for what has perennially shaped its soul: an profound passion for food.

"'The day's menu, how should it be prepared' is a constant discussion from waking up until night in most homes," states a local cultural expert. "And you are truly judged by the standard of food that emerges from your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were invented, refined, and raised to sublime levels in their royal kitchens.

These imperial kitchens were hubs of gastronomic creativity, merging Persian and local Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's renowned kebabs were fashioned. The story goes that the mutton galouti was invented to feed an ageing nawab who had lost his teeth. His cooks ground the meat with papaya, kesar, and a blend of spices and made it so fine that it required no chewing.

But perhaps the greatest contribution of the cooks of Awadh was the slow-cook 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

Besides the obvious kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is not just 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 – zesty fried snacks.

Time-Tested Food Joints

Nearly on many street corners, there are little shops and kiosks – hidden gems that are wildly loved by the locals.

In the city center of Hazratganj, large gatherings start milling around from the crack of dawn at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with pillowy soft buns slathered with hand-churned white butter.

For breakfast, one can make their way to a no-frills joint situated in the old city area of Aminabad. Almost 150 years after it was established, 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 treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is precise and involved. The vendor whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible airy feel.

On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some though express concern that their younger generation are reluctant to master the art.

A well-known culinary expert from Lucknow has often said that the city's profound food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its hidden eateries.

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

The worldwide honor, it is hoped, will motivate more people worldwide to learn these tales and travel to the city to taste the gastronomic treasures of Lucknow.