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Mouth-watering kebabs, scented biryani, and whipped, cloud-like desserts.

The historic city in northern India of Lucknow has forever been a haven for gastronomes, with inhabitants and travelers equally praising its remarkable cuisine.

A Global Honor

Last month, Unesco designated it as a City of Gastronomy within its Creative Cities Network – adding it to a select roster of global cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this designation, it enters a global network of over 400 urban centers across more than 100 countries committed to promoting "artistic expression as a key factor of city development that is sustainable".

The recognition "stands as proof of its deep-rooted food heritage and lively food ecosystem," according to a spokesperson 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 prestigious list of 70 cities worldwide.

A Metropolis Shaped by Cuisine

The honor for this venerable city arrives as no surprise to its locals or passionate food lovers. Many share the opinion that it is "an honor long overdue".

With the UNESCO recognition, this beloved, chaotic, and eclectic city – the capital of India's most populous state – is now in the limelight for what has consistently characterized its heart: an profound passion for food.

"'The day's menu, how should it be prepared' is a constant conversation from morning until going to bed in many homes," notes a local cultural expert. "And you are truly assessed by the quality of food that emerges from your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's popularly called after its historic wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were created, perfected, and elevated to sublime levels in their opulent kitchens.

These imperial kitchens were epicenters of gastronomic creativity, merging Iranian and native Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's renowned kebabs were fashioned. The story goes that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His chefs ground the meat with raw papaya, kesar, and spices and made it so silky that it required no chewing.

But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid securely closed with dough.

More Than Just Famous Dishes

Apart from the famous kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet 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 highlights fresh harvests but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Virtually on countless corners, there are small establishments and kiosks – lesser-known delights that are immensely popular with the locals.

In the city center of Hazratganj, huge crowds start assembling from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with pillowy soft buns lathered with freshly churned white butter.

For breakfast, one can make their way to a no-frills joint situated in the historic quarter of Aminabad. Almost 150 years after it was founded, 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 boasts unique treats of the season, such as makkhan malai, a airy dessert found in the winter. The process of making it is scientific and complicated. The cook whisks the milk and then exposes it at night, allowing the dew to give it its incredible airy feel.

On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of however say that their younger generation are unwilling to take up the art.

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

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

The international acclaim, it is believed, will motivate more people around the world to learn these narratives and travel to the city to taste the food wonders of Lucknow.