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

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

An International Accolade

Recently, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious group of global cities and kindling hopes that it will highlight Lucknow's exceptional food. With this designation, it becomes part of a international community of over 400 urban centers across over 100 countries dedicated to promoting "artistic expression as a key factor of sustainable urban development".

The recognition "demonstrates its deep-rooted gastronomic legacy and dynamic gastronomic culture," according to a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of 70 cities worldwide.

A Metropolis Shaped by Cuisine

The honor for this time-honored city arrives as hardly a shock to its inhabitants or avid food lovers. Many share the sentiment that it is "an honor long overdue".

With the UNESCO designation, this cherished, bustling, and diverse city – the administrative center of India's largest state – is now in the limelight for what has always defined its essence: an unparalleled love for food.

"'The day's menu, how will it be cooked' is a continued conversation from waking up until night in most homes," explains a local cultural expert. "And you are truly judged by the standard of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's widely known after its historic affluent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were conceived, perfected, and taken to exquisite levels in their imperial kitchens.

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

It was in that period that Lucknow's most famous kebabs were developed. As the tale is told that the mutton galouti was created to cater to an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, saffron, and a blend of spices and made it so fine 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 prepared on a gentle, leisurely heat, with the pot's lid tightly sealed with dough.

A Diverse Culinary Landscape

In addition to the obvious kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.

The local traditionally vegetarian community's cuisine doesn't just highlights fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Almost on many street corners, there are little shops and carts – little-known delights that are immensely loved by the locals.

In the city center of Hazratganj, huge crowds start milling around from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with fluffy buns covered in freshly churned white butter.

In the morning, one can visit a unpretentious joint situated in the old city area of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also presents remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The process of making it is intricate and demanding. The vendor beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing light consistency.

On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of but say that their younger generation are unwilling to learn the art.

A celebrity chef from Lucknow has noted that the city's rich food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its under-the-radar eateries.

Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from humble street carts to busy restaurants, and closely held family recipes.

The worldwide honor, it is hoped, will inspire more people worldwide to explore these tales and experience the city to taste the culinary delights of Lucknow.