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

The historic city in northern India of Lucknow has forever been a food lovers' paradise, with residents and visitors alike celebrating its exquisite cuisine.

Worldwide Recognition

In a recent announcement, Unesco recognised it as a UNESCO Creative City for Gastronomy – placing it on a select list of world cities and igniting hopes that it will spotlight Lucknow's peerless food. With this designation, it becomes part of a international community of more than four hundred metropolises across more than 100 countries focused on promoting "creativity as a driver of city development that is sustainable".

The accolade "is a testament to its centuries-old gastronomic legacy and lively food ecosystem," as stated by a official from UNESCO's regional bureau for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was picked 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 little surprise to its inhabitants or dedicated food lovers. Many agree with the sentiment that it is "better late than never".

With the UNESCO accolade, this beloved, bustling, and diverse city – the administrative center of India's most populous state – is now in the global gaze for what has perennially shaped its essence: an immense devotion for food.

"'What's for dinner, the method of preparation' is a ongoing conversation from morning until night in many homes," states a local cultural expert. "And you are truly evaluated by the quality of food that is produced in your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, refined, and taken to sublime levels in their royal kitchens.

These royal kitchens were centers of culinary innovations, fusing Persian and native Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's iconic kebabs were created. Legend has it that the mutton galouti was created to feed an ageing nawab who had lost his teeth. His chefs processed the meat with raw papaya, kesar, and spices and made it so silky that it required no chewing.

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

Beyond Kebabs and Biryani

Besides the well-known kebabs and biryani, the culinary masters also created 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 only about kebabs and biryani – the region is additionally a haven for vegetarians.

The local traditionally vegetarian community's cuisine doesn't just celebrates local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Virtually on countless corners, there are little shops and kiosks – lesser-known delights that are immensely favored by the locals.

In the city center of Hazratganj, throngs of people start assembling from early morning at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with fluffy buns lathered with freshly churned white butter.

To start the day, one can make their way to a unpretentious joint operating in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also offers special seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The process of making it is intricate and involved. The cook beats the milk and then leaves it out at night, allowing the dew to give it its unique light consistency.

On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some though express concern that their younger generation are reluctant to learn the art.

A celebrity chef from Lucknow has often said that the city's rich food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its hidden eateries.

Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from modest street carts to lively restaurants, and secret family recipes.

The worldwide honor, it is hoped, will encourage more people around the world to discover these stories and visit the city to delight in the gastronomic treasures of Lucknow.