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Mouth-watering kebabs, fragrant biryani, and airy, cloud-like desserts.

The historic city in northern India of Lucknow has forever been a haven for gastronomes, with inhabitants and visitors equally celebrating its superb cuisine.

Worldwide Recognition

In a recent announcement, UNESCO designated it as a UNESCO Creative City for Gastronomy – adding it to a exclusive group of international urban centers and igniting hopes that it will highlight Lucknow's peerless food. With this status, it becomes part of a worldwide network of cities urban centers across more than 100 countries committed to promoting "innovation as a key factor of city development that is sustainable".

The honor "is a testament to its profound culinary traditions and vibrant culinary scene," according to a official from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – following 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 accolade for this time-honored city is little surprise to its inhabitants or avid food lovers. Many agree with the sentiment that it is "a recognition that was delayed".

With the UNESCO recognition, this adored, chaotic, and diverse city – the administrative center of India's most populous state – is now in the limelight for what has perennially shaped its essence: an unparalleled devotion for food.

"'The day's menu, how should it be prepared' is a ongoing dialogue from morning until going to bed in many homes," explains 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 widely known after its 18th and 19th Century affluent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were invented, refined, and elevated to sublime levels in their opulent kitchens.

These royal kitchens were hubs of culinary innovations, merging Iranian 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 created. The story goes that the mutton galouti was created to feed an ageing nawab who had lost his teeth. His culinary artists minced the meat with raw papaya, kesar, and spices and made it so silky 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 cooked on a low, slow heat, with the pot's lid tightly closed with dough.

A Diverse Culinary Landscape

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

However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians.

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

Time-Tested Food Joints

Virtually on countless corners, there are little shops and carts – little-known gems that are extremely loved by the locals.

In the heart of the city of Hazratganj, huge crowds start assembling from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with fluffy buns lathered with hand-churned white butter.

For breakfast, one can make their way to a simple joint situated in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also boasts special treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is scientific and complicated. The vendor beats the milk and then leaves it out at night, allowing the dew to give it its unique light consistency.

On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many however note that their children do not want to learn the skill.

A renowned chef from Lucknow has noted that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its lesser-known eateries.

Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.

The international acclaim, it is believed, will motivate more people globally to explore these stories and visit the city to taste the food wonders of Lucknow.