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Delectable kebabs, aromatic biryani, and airy, ethereal desserts.

The historic city in northern India of Lucknow has long been a haven for gastronomes, with inhabitants and travelers equally swearing by its superb cuisine.

A Global Honor

Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious list of international urban centers and sparking hopes that it will highlight Lucknow's peerless food. With this designation, it joins a global network of over 400 metropolises across over 100 countries committed to promoting "artistic expression as a key factor of development that sustains urban life".

The recognition "stands as proof of its centuries-old food heritage and dynamic gastronomic culture," as noted by a representative from Unesco's regional bureau for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of 70 global destinations worldwide.

A Metropolis Shaped by Cuisine

The honor for this historic city comes as little surprise to its locals or dedicated food lovers. Many share the sentiment that it is "better late than never".

With the UNESCO designation, this cherished, lively, and eclectic city – the administrative center of India's largest state – is finally in the global gaze for what has consistently shaped its heart: an unparalleled love for food.

"'What's for dinner, the method of preparation' is a continued conversation from waking up until going to bed in most homes," notes a local cultural expert. "And you are often 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 historic wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, perfected, and raised to exquisite levels in their imperial kitchens.

These imperial kitchens were hubs of food experimentation, merging Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's iconic kebabs were developed. The story goes that the mutton galouti was invented to feed an elderly nawab who had no longer had his teeth. His cooks ground the meat with papaya, saffron, and spices and made it so silky that it needed no chewing.

But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid securely closed with a flour paste.

Beyond Kebabs and Biryani

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 rich bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.

The local Baniya community's cuisine not only celebrates seasonal produce but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Nearly on many street corners, there are small establishments and stalls – hidden delights that are immensely favored by the locals.

In the central district of Hazratganj, huge crowds start milling around from early morning at a famous tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with incredibly soft buns lathered with hand-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 founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also boasts unique seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is intricate and involved. The cook whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible frothy texture.

On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of though say that their younger generation are unwilling to master the craft.

A renowned chef from Lucknow has frequently stated that the city's immense food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its lesser-known eateries.

Every dish in Lucknow has a narrative – shaped by family-run food businesses, from humble street carts to lively restaurants, and secret family recipes.

The international acclaim, it is hoped, will motivate more people worldwide to discover these narratives and travel to the city to savour the food wonders of Lucknow.