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

The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with residents and visitors alike swearing by its remarkable cuisine.

Worldwide Recognition

Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – including it in a select list of global cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this status, it joins a international community of cities urban centers across more than 100 countries dedicated to promoting "artistic expression as a driver of development that sustains urban life".

The accolade "is a testament to its profound gastronomic legacy and dynamic gastronomic culture," as stated by a representative from Unesco's regional bureau for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of 70 global destinations around the world.

A City Defined by Food

The recognition for this venerable city is hardly a shock to its residents or dedicated food lovers. Many echo the sentiment that it is "better late than never".

With the UNESCO recognition, this cherished, bustling, and diverse city – the capital of India's largest state – is now in the global gaze for what has always defined its essence: an immense love for food.

"'What will be cooked, how will it be cooked' is a ongoing discussion from waking up until night in many homes," notes a local cultural expert. "And you are actually evaluated by the quality of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were created, perfected, and taken to sublime levels in their royal kitchens.

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

It was in that period that Lucknow's most famous kebabs were fashioned. As the tale is told that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His chefs minced the meat with papaya, saffron, and spices and made it so fine that it required no chewing.

But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover securely closed with a flour paste.

Beyond Kebabs and Biryani

In addition to the well-known kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise.

The local Baniya community's cuisine doesn't just showcases seasonal produce but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Nearly on many street corners, there are little shops and carts – hidden treasures that are wildly popular with the locals.

In the central district of Hazratganj, throngs of people start gathering from early morning at a famous tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with incredibly soft buns covered in freshly churned white butter.

In the morning, one can make their way to a simple joint operating in the historic quarter of Aminabad. Nearly 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).

Ensuring Legacy Continues

The city also presents remarkable seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is precise and demanding. The cook whisks the milk and then sets it out at night, allowing the dew to give it its amazing light consistency.

On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of but note that their children are unwilling to take up the craft.

A celebrity chef from Lucknow has often said that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its under-the-radar eateries.

Every dish in Lucknow tells a story – influenced by family-run food businesses, from modest street carts to lively restaurants, and closely held family recipes.

The worldwide honor, it is anticipated, will encourage more people worldwide to discover these tales and experience the city to delight in the food wonders of Lucknow.