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Delectable kebabs, fragrant biryani, and fluffy, cloud-like desserts.

The historic city in northern India of Lucknow has long been a food lovers' paradise, with inhabitants and tourists alike praising its superb cuisine.

A Global Honor

Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – including it in a select roster of world cities and igniting hopes that it will spotlight Lucknow's sublime food. With this status, it enters a worldwide network of cities metropolises across more than 100 countries dedicated to promoting "creativity as a key factor of city development that is sustainable".

The accolade "is a testament to its profound gastronomic legacy and vibrant gastronomic culture," as noted by a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this coveted list of 70 global destinations worldwide.

A City Defined by Food

The recognition for this venerable city arrives as little surprise to its locals or passionate food lovers. Many share the opinion that it is "a recognition that was delayed".

With the UNESCO recognition, this beloved, bustling, and vibrant city – the capital of India's most populous state – is now in the spotlight for what has perennially shaped its essence: an unparalleled passion for food.

"'What will be cooked, how will it be cooked' is a ongoing conversation from morning until night in most homes," states a local cultural expert. "And you are truly judged by the quality of food that emerges from your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, refined, and taken to extraordinary levels in their imperial kitchens.

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

It was during this time that Lucknow's iconic kebabs were fashioned. Legend has it that the mutton galouti was invented to cater to an ageing nawab who had lost his teeth. His cooks ground the meat with papaya, kesar, and spices and made it so fine that it required no chewing.

But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover tightly closed with a flour paste.

Beyond Kebabs and Biryani

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

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

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

Time-Tested Food Joints

Almost on many street corners, there are small establishments and kiosks – lesser-known treasures that are immensely popular with the locals.

In the city center of Hazratganj, large gatherings start gathering from 5 am at a renowned tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with incredibly soft buns lathered with freshly churned white butter.

For breakfast, one can head to a no-frills joint located in the old city area of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also boasts special seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is scientific and involved. The cook beats the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing airy feel.

On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many but express concern that their younger generation are reluctant to learn the art.

A renowned chef from Lucknow has frequently stated that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its hidden eateries.

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

The worldwide honor, it is believed, will encourage more people around the world to discover these stories and travel to the city to taste the food wonders of Lucknow.