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

The northern Indian city of Lucknow has long been a dream destination for epicures, with residents and travelers alike celebrating its exquisite cuisine.

A Global Honor

In a recent announcement, UNESCO recognised it as a Creative City of Gastronomy – including it in a prestigious roster of international urban centers and sparking hopes that it will showcase Lucknow's sublime food. With this status, it enters a worldwide network of more than four hundred urban centers across over 100 countries dedicated to promoting "innovation as a catalyst of development that sustains urban life".

The recognition "demonstrates its profound culinary traditions and dynamic culinary scene," according to a official from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of 70 global destinations around the world.

An Urban Center with a Culinary Soul

The recognition for this historic city comes as hardly a shock to its residents or passionate food lovers. Many agree with the view that it is "a recognition that was delayed".

With the UNESCO recognition, this cherished, bustling, and eclectic city – the administrative center of India's biggest state – is finally in the spotlight for what has perennially shaped its soul: an profound passion for food.

"'The day's menu, the method of preparation' is a constant conversation from morning until night in many homes," states a local cultural expert. "And you are often assessed by the standard of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's popularly called after its historic affluent Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were created, perfected, and taken to sublime levels in their royal kitchens.

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

It was during this time that Lucknow's most famous kebabs were developed. As the tale is told that the galouti kebab was devised to feed an ageing nawab who had no longer had his teeth. His chefs minced the meat with papaya, kesar, and a blend of spices and made it so soft that it required no chewing.

But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly sealed with a flour paste.

A Diverse Culinary Landscape

In addition to the obvious kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (rich 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 dream for plant-based eaters.

The local traditionally vegetarian community's cuisine doesn't just showcases local ingredients but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Virtually on every corner, there are little shops and carts – little-known gems that are immensely loved by the locals.

In the heart of the city of Hazratganj, throngs of people start assembling from the crack of dawn at a renowned tea stall to get a steaming cup of spiced tea with milk, served in earthenware cups, along with pillowy soft buns lathered with hand-churned white butter.

In the morning, one can make their way to a no-frills joint located 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).

Safeguarding a Culinary Heritage

The city also boasts unique treats of the season, such as makkhan malai, a airy dessert found in the winter. The method of making it is scientific and complicated. The artisan whisks the milk and then exposes it at night, allowing the dew to give it its unique light consistency.

On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some though express concern that their younger generation are reluctant to take up the craft.

A renowned chef from Lucknow has frequently stated that the city's profound food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its lesser-known eateries.

Every dish in Lucknow tells a story – shaped by family-run food businesses, from modest street carts to bustling restaurants, and secret family recipes.

The worldwide honor, it is believed, will motivate more people worldwide to discover these stories and visit the city to delight in the culinary delights of Lucknow.