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Mouth-watering kebabs, fragrant biryani, and fluffy, cloud-like desserts.

The historic city in northern India of Lucknow has long been a food lovers' paradise, with locals and tourists alike praising its superb cuisine.

A Global Honor

Recently, Unesco designated it as a Creative City of Gastronomy – placing it on a prestigious group of global cities and igniting hopes that it will highlight Lucknow's sublime food. With this designation, it enters a worldwide network of more than four hundred metropolises across over 100 countries focused on promoting "artistic expression as a driver of sustainable urban development".

The accolade "demonstrates its centuries-old gastronomic legacy and vibrant culinary scene," as noted by a spokesperson from Unesco's regional bureau for South Asia.

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

A City Defined by Food

The honor for this venerable city comes as no surprise to its locals or dedicated food lovers. Many echo the view that it is "better late than never".

With the UNESCO recognition, this adored, chaotic, and eclectic city – the capital of India's largest state – is at last in the global gaze for what has perennially shaped its essence: an unparalleled devotion for food.

"'The day's menu, how should it be prepared' is a constant discussion from waking up until night in many homes," explains a local cultural expert. "And you are truly evaluated by the standard of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, perfected, and taken to extraordinary levels in their opulent kitchens.

These royal kitchens were epicenters of culinary innovations, blending Persian and native Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's most famous kebabs were fashioned. As the tale is told that the galouti kebab was invented to feed an ageing nawab who had lost his teeth. His chefs minced the meat with raw papaya, kesar, and spices and made it so fine that it needed no chewing.

But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid tightly sealed with dough.

Beyond Kebabs and Biryani

Apart from the well-known kebabs and biryani, the culinary masters also created a repertoire 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 haven for vegetarians.

The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Almost on every corner, there are little shops and carts – hidden treasures that are wildly loved by the locals.

In the central district of Hazratganj, large gatherings start milling around from early morning at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with pillowy soft buns slathered with hand-churned white butter.

For breakfast, one can head to a simple joint operating in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also offers remarkable treats of the season, such as makkhan malai, a frothy dessert found in the winter. The method of making it is intricate and demanding. The artisan beats the milk and then exposes it at night, allowing the dew to give it its unique airy feel.

On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Many however express concern that their younger generation do not want to take up the art.

A renowned chef from Lucknow has noted that the city's profound food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its hidden eateries.

Every dish in Lucknow has a narrative – influenced by multi-generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.

The global recognition, it is believed, will encourage more people worldwide to discover these narratives and experience the city to savour the food wonders of Lucknow.