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

The northern Indian city of Lucknow has long been a food lovers' paradise, with inhabitants and visitors alike swearing by its exquisite cuisine.

A Global Honor

Recently, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive group of global cities and sparking hopes that it will highlight Lucknow's exceptional food. With this status, it joins a international community of over 400 cities across over 100 countries focused on promoting "innovation as a catalyst of city development that is sustainable".

The accolade "demonstrates its deep-rooted food heritage and vibrant food ecosystem," according to a representative from Unesco's Regional Office for South Asia.

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

A Metropolis Shaped by Cuisine

The recognition for this historic city is hardly a shock to its inhabitants or avid food lovers. Many share the opinion that it is "better late than never".

With the UNESCO accolade, this beloved, lively, and diverse city – the capital of India's largest state – is finally in the limelight for what has perennially defined its heart: an unparalleled devotion for food.

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

A Royal Culinary Legacy

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

These kitchens of the nobility were hubs of food experimentation, blending Iranian and local Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's iconic kebabs were created. Legend has it that the mutton galouti was devised to cater to an elderly nawab who had lost his teeth. His chefs processed the meat with raw papaya, kesar, and spices and made it so soft that it needed no chewing.

But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover tightly sealed with a flour paste.

Beyond Kebabs and Biryani

Apart from the famous kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.

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

Hidden Gems and Legacy Eateries

Virtually on countless corners, there are small establishments and kiosks – hidden delights that are extremely loved by the locals.

In the city center of Hazratganj, throngs of people start gathering from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with pillowy soft buns covered in freshly churned white butter.

In the morning, one can make their way to a no-frills joint situated in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also offers unique treats of the season, such as makkhan malai, a frothy dessert found in the winter. The process of making it is precise and demanding. The vendor beats the milk and then exposes it at night, allowing the dew to give it its unique light consistency.

On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of though note that their children do not want to take up the art.

A renowned chef from Lucknow has noted that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its under-the-radar eateries.

Every dish in Lucknow comes with a history – shaped by generational food businesses, from humble street carts to lively restaurants, and secret family recipes.

The international acclaim, it is hoped, will encourage more people globally to learn these narratives and visit the city to delight in the food wonders of Lucknow.