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Mouth-watering kebabs, fragrant biryani, and whipped, ethereal desserts.

The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with locals and tourists alike swearing by its remarkable cuisine.

Worldwide Recognition

Last month, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – including it in a select group of global cities and kindling hopes that it will highlight Lucknow's sublime food. With this title, it becomes part of a worldwide network of over 400 cities across more than 100 countries dedicated to promoting "innovation as a catalyst of city development that is sustainable".

The honor "stands as proof of its centuries-old culinary traditions and lively culinary scene," as stated by a representative from Unesco's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of 70 global destinations around the world.

An Urban Center with a Culinary Soul

The accolade for this time-honored city arrives as no surprise to its locals or avid food lovers. Many share the sentiment that it is "better late than never".

With the UNESCO designation, this beloved, chaotic, and diverse city – the capital of India's biggest state – is at last in the global gaze for what has always shaped its heart: an profound love for food.

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

An Imperial Food Tradition

The Nawabi City – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were created, refined, and taken to extraordinary levels in their imperial kitchens.

These royal kitchens were epicenters of food experimentation, merging Iranian and local Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's most famous kebabs were fashioned. Legend has it that the mutton galouti was created to cater to an ageing nawab who had lost his teeth. His cooks minced the meat with papaya, saffron, and spices and made it so soft that it required no chewing.

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

More Than Just Famous Dishes

Besides the well-known kebabs and biryani, the culinary masters also created a vast array 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 additionally a vegetarian's paradise.

The local Baniya community's cuisine doesn't just highlights fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

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

In the city center of Hazratganj, large gatherings start assembling from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with incredibly soft buns slathered with hand-churned white butter.

For breakfast, one can visit a no-frills joint situated in the old city area 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).

Safeguarding a Culinary Heritage

The city also boasts remarkable treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is precise and involved. The artisan whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its unique frothy texture.

On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of though note that their children do not want to take up the skill.

A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its lesser-known eateries.

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

The global recognition, it is believed, will encourage more people worldwide to explore these tales and visit the city to taste the food wonders of Lucknow.