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Mouth-watering kebabs, aromatic biryani, and whipped, ethereal desserts.

The northern Indian city of Lucknow has long been a haven for gastronomes, with inhabitants and tourists equally praising its remarkable cuisine.

An International Accolade

Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – placing it on a select list of international urban centers and igniting hopes that it will spotlight Lucknow's peerless food. With this designation, it joins a international community of over 400 urban centers across more than 100 countries dedicated to promoting "innovation as a key factor of development that sustains urban life".

The honor "stands as proof of its deep-rooted gastronomic legacy and lively food ecosystem," according to a official from Unesco's regional bureau for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 global destinations worldwide.

A Metropolis Shaped by Cuisine

The honor for this venerable city is hardly a shock to its inhabitants or avid food lovers. Many agree with the view that it is "a recognition that was delayed".

With the UNESCO recognition, this cherished, lively, and diverse city – the capital of India's largest state – is now in the global gaze for what has perennially characterized its essence: an profound passion for food.

"'What will be cooked, the method of preparation' is a constant discussion from waking up until night in many homes," notes a local cultural expert. "And you are truly judged by the excellence of food that emerges from your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's popularly called after its historic opulent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were created, evolved, and raised to sublime levels in their opulent kitchens.

These kitchens of the nobility were hubs of food experimentation, fusing Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's most famous kebabs were developed. As the tale is told that the galouti kebab was invented to cater to an elderly nawab who had lost his teeth. His chefs minced the meat with papaya, kesar, and spices and made it so fine that it required no chewing.

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

More Than Just Famous Dishes

In addition to the obvious kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

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

The local Baniya community's cuisine doesn't just showcases seasonal produce but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Virtually on countless corners, there are small establishments and stalls – little-known treasures that are wildly favored by the locals.

In the central district of Hazratganj, huge crowds start assembling from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with incredibly soft buns slathered with hand-churned white butter.

In the morning, one can head to a simple joint located in the old city area of Aminabad. Almost 150 years after it was founded, 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 unique treats of the season, such as makkhan malai, a frothy dessert available in the winter. The process of making it is intricate and complicated. The cook hand-churns the milk and then exposes it at night, allowing the dew to give it its unique airy feel.

On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some but say that their children do not want to take up the craft.

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 real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.

Every dish in Lucknow has a narrative – crafted by generational food businesses, from humble street carts to busy restaurants, and secret family recipes.

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