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

The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with residents and tourists alike swearing by its remarkable cuisine.

A Global Honor

In a recent announcement, Unesco honored it as a Creative City of Gastronomy – placing it on a select list of global cities and kindling hopes that it will spotlight Lucknow's sublime food. With this status, it joins a international community of more than four hundred urban centers across over 100 countries focused on promoting "creativity as a driver of city development that is sustainable".

The honor "is a testament to its centuries-old food heritage and dynamic food ecosystem," according to a representative from Unesco's regional bureau for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this coveted list of seventy urban centers around the world.

An Urban Center with a Culinary Soul

The recognition for this venerable city is no surprise to its locals or dedicated food lovers. Many agree with the opinion that it is "a recognition that was delayed".

With the UNESCO recognition, this beloved, chaotic, and diverse city – the capital of India's biggest state – is now in the global gaze for what has consistently defined its heart: an unparalleled love for food.

"'What's for dinner, the method of preparation' is a ongoing conversation from waking up until going to bed in many homes," states a local cultural expert. "And you are actually evaluated by the quality of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's often referred to after its historic affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were created, evolved, and raised to sublime levels in their imperial kitchens.

These royal kitchens were hubs of culinary innovations, merging Persian and indigenous Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's most famous kebabs were created. As the tale is told that the mutton galouti was invented to feed an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, saffron, and spices and made it so fine that it required 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 gentle, leisurely heat, with the pot's lid securely sealed with dough.

A Diverse Culinary Landscape

In addition to the well-known kebabs and biryani, the cooks also built up 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 also a haven for vegetarians.

The local Baniya community's cuisine not only showcases fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Time-Tested Food Joints

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

In the city center of Hazratganj, huge crowds start gathering from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with pillowy soft buns covered in freshly churned white butter.

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

Preserving Tradition for the Future

The city also offers remarkable treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is precise and complicated. The cook whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible light consistency.

On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many though say that their children do not want to master the skill.

A well-known culinary expert from Lucknow has often said that the city's rich food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its hidden eateries.

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

The global recognition, it is hoped, will encourage more people globally to explore these tales and experience the city to savour the gastronomic treasures of Lucknow.