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

The historic city in northern India of Lucknow has forever been a haven for gastronomes, with inhabitants and tourists equally celebrating its superb cuisine.

A Global Honor

Last month, Unesco honored it as a City of Gastronomy within its Creative Cities Network – placing it on a select group of international urban centers and igniting hopes that it will highlight Lucknow's sublime food. With this title, it enters a worldwide network of more than four hundred cities across more than 100 countries focused on promoting "creativity as a catalyst of city development that is sustainable".

The honor "demonstrates its centuries-old culinary traditions and dynamic gastronomic culture," according to a representative 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 highly sought-after 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 avid food lovers. Many echo the view that it is "an honor long overdue".

With the UNESCO designation, this cherished, bustling, and eclectic city – the capital of India's biggest state – is at last in the limelight for what has always characterized its heart: an immense love for food.

"'The day's menu, the method of preparation' is a ongoing dialogue from waking up until night in many homes," notes a local cultural expert. "And you are actually assessed by the standard of food that comes out of your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were conceived, perfected, and raised to sublime levels in their imperial kitchens.

These royal kitchens were centers of food experimentation, blending Persian and native 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. 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 culinary artists minced the meat with raw papaya, saffron, and spices and made it so silky that it required no chewing.

But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid tightly closed with a flour paste.

A Diverse Culinary Landscape

In addition to the obvious kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet 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 doesn't just celebrates seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Nearly on countless corners, there are little shops and carts – little-known treasures that are wildly favored by the locals.

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

In the morning, one can visit a unpretentious joint operating in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The technique of making it is intricate and involved. The artisan hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its unique light consistency.

On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many though note that their younger generation are unwilling to take up the craft.

A celebrity chef from Lucknow has noted that the city's immense food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.

Every dish in Lucknow has a narrative – crafted by generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.

The worldwide honor, it is anticipated, will inspire more people around the world to discover these narratives and experience the city to savour the culinary delights of Lucknow.