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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 food lovers' paradise, with inhabitants and visitors alike celebrating its exquisite cuisine.

An International Accolade

Last month, Unesco honored it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive group of global cities and igniting hopes that it will highlight Lucknow's peerless food. With this designation, it joins a worldwide network of cities cities across more than 100 countries dedicated to promoting "innovation as a catalyst of development that sustains urban life".

The recognition "demonstrates its profound food heritage and lively food ecosystem," according to a spokesperson from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of seventy urban centers around the world.

A Metropolis Shaped by Cuisine

The recognition for this historic city is no surprise to its residents or passionate food lovers. Many share the sentiment that it is "better late than never".

With the UNESCO recognition, this beloved, lively, and diverse city – the administrative center of India's largest state – is now in the global gaze for what has consistently defined its essence: an unparalleled love for food.

"'What will be cooked, how will it be cooked' is a ongoing conversation from waking up until going to bed in most homes," states a local cultural expert. "And you are truly assessed by the standard of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's often referred to after its historic affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, refined, and raised to sublime levels in their royal kitchens.

These imperial kitchens were centers of culinary innovations, merging Iranian and native Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's most famous kebabs were developed. As the tale is told that the mutton galouti was created to cater to an elderly nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, kesar, and a blend of spices and made it so fine that it required no chewing.

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

More Than Just Famous Dishes

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

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

The local traditionally vegetarian community's cuisine doesn't just highlights local ingredients but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Almost on every corner, there are small establishments and kiosks – little-known gems that are extremely loved by the locals.

In the heart of the city of Hazratganj, large gatherings start assembling from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with pillowy soft buns covered in freshly churned white butter.

To start the day, one can make their way to a no-frills joint operating in the historic quarter of Aminabad. Nearly 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 presents special seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is scientific and complicated. The cook hand-churns the milk and then exposes it at night, allowing the dew to give it its unique frothy texture.

On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some but express concern that their children are reluctant to learn the skill.

A renowned chef from Lucknow has noted that the city's rich food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its lesser-known eateries.

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

The worldwide honor, it is anticipated, will inspire more people worldwide to learn these tales and visit the city to delight in the gastronomic treasures of Lucknow.