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

The northern Indian city of Lucknow has forever been a haven for gastronomes, with residents and travelers equally swearing by its exquisite cuisine.

Worldwide Recognition

Last month, Unesco honored it as a UNESCO Creative City for Gastronomy – placing it on a exclusive roster of global cities and sparking hopes that it will highlight Lucknow's peerless food. With this designation, it joins a worldwide network of cities urban centers across over 100 countries dedicated to promoting "innovation as a catalyst of development that sustains urban life".

The recognition "is a testament to its deep-rooted culinary traditions and vibrant culinary scene," according to a representative from Unesco's regional bureau for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of 70 cities internationally.

A City Defined by Food

The honor for this venerable city arrives as hardly a shock to its locals or dedicated food lovers. Many agree with the sentiment that it is "an honor long overdue".

With the UNESCO designation, this adored, bustling, and vibrant city – the administrative center of India's most populous state – is finally in the spotlight for what has always characterized its heart: an unparalleled passion for food.

"'The day's menu, how should it be prepared' is a constant discussion from waking up until going to bed in most homes," states a local cultural expert. "And you are truly judged by the standard of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were created, perfected, and raised to extraordinary levels in their imperial kitchens.

These kitchens of the nobility were epicenters of gastronomic creativity, blending Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's renowned kebabs were fashioned. As the tale is told that the galouti kebab was invented to feed an ageing nawab who had no longer had his teeth. His cooks processed the meat with raw papaya, saffron, and spices and made it so silky that it needed no chewing.

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

More Than Just Famous Dishes

Apart from the well-known kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (creamy 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 vegetarian's paradise.

The local traditionally vegetarian community's cuisine not only celebrates fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Nearly on every corner, there are tiny kiosks and carts – little-known delights that are wildly favored by the locals.

In the central district of Hazratganj, throngs of people start gathering from 5 am at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.

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

Ensuring Legacy Continues

The city also offers remarkable treats of the season, such as makkhan malai, a frothy dessert available in the winter. The process of making it is intricate and involved. The vendor beats the milk and then exposes it at night, allowing the dew to give it its unique frothy texture.

On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Some but note that their children are reluctant to take up the skill.

A renowned chef from Lucknow has noted that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The real value 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 – crafted by generational food businesses, from modest street carts to busy restaurants, and secret family recipes.

The worldwide honor, it is hoped, will motivate more people worldwide to discover these narratives and travel to the city to delight in the culinary delights of Lucknow.