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Mouth-watering kebabs, scented biryani, and airy, ethereal desserts.

The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with residents and tourists alike celebrating its remarkable cuisine.

A Global Honor

Last month, Unesco recognised it as a UNESCO Creative City for Gastronomy – adding it to a exclusive list of world cities and kindling hopes that it will highlight Lucknow's exceptional food. With this designation, it becomes part of a global network of more than four hundred metropolises across over 100 countries focused on promoting "innovation as a driver of development that sustains urban life".

The recognition "demonstrates its centuries-old culinary traditions and lively culinary scene," as stated by a official from UNESCO's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of 70 cities around the world.

A Metropolis Shaped by Cuisine

The recognition for this venerable city comes as little surprise to its locals or avid food lovers. Many echo the view that it is "better late than never".

With the UNESCO accolade, this cherished, chaotic, and eclectic city – the administrative center of India's most populous state – is at last in the global gaze for what has always shaped its heart: an unparalleled passion for food.

"'What's for dinner, how will it be cooked' is a continued dialogue from morning until night in most homes," explains a local cultural expert. "And you are actually assessed by the excellence of food that emerges from your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's often referred to after its historic affluent Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were created, refined, and elevated to sublime levels in their imperial kitchens.

These royal kitchens were centers of gastronomic creativity, merging Iranian and local Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's renowned kebabs were developed. As the tale is told that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His cooks ground the meat with papaya, saffron, and spices and made it so soft that it needed no chewing.

But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover securely closed with dough.

A Diverse Culinary Landscape

Besides the famous kebabs and biryani, the cooks also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.

The local Baniya community's cuisine not only showcases seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Almost on every corner, there are tiny kiosks and carts – lesser-known treasures that are extremely popular with the locals.

In the city center of Hazratganj, large gatherings start gathering from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with fluffy buns covered in hand-churned white butter.

For breakfast, one can head to a no-frills joint located in the old city area of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also boasts remarkable treats of the season, such as makkhan malai, a frothy dessert available in the winter. The process of making it is precise and involved. The vendor beats the milk and then leaves it out at night, allowing the dew to give it its incredible frothy texture.

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

A renowned chef from Lucknow has often said 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 be realized only if Lucknow can now generate interest about its lesser-known eateries.

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

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