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Delectable kebabs, aromatic biryani, and whipped, cloud-like desserts.

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

An International Accolade

Last month, Unesco honored it as a UNESCO Creative City for Gastronomy – placing it on a exclusive group of global cities and sparking hopes that it will spotlight Lucknow's sublime food. With this status, it enters a international community of over 400 urban centers across over 100 countries focused on promoting "artistic expression as a key factor of sustainable urban development".

The honor "is a testament to its profound culinary traditions and vibrant gastronomic culture," as stated by a official from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this coveted list of 70 global destinations worldwide.

A Metropolis Shaped by Cuisine

The recognition for this venerable city arrives as hardly a shock to its inhabitants or dedicated food lovers. Many share the view that it is "an honor long overdue".

With the UNESCO accolade, this beloved, lively, and eclectic city – the administrative center of India's most populous state – is now in the limelight for what has consistently shaped its soul: an immense passion for food.

"'What will be cooked, how will it be cooked' is a continued conversation from morning until going to bed in many homes," states a local cultural expert. "And you are truly evaluated by the excellence of food that emerges from your kitchen."

A Royal Culinary Legacy

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

These royal kitchens were epicenters of gastronomic creativity, merging Persian 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 created. As the tale is told that the mutton galouti was created to feed an elderly nawab who had no longer had his teeth. His cooks minced the meat with papaya, kesar, and a blend of spices and made it so silky 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 low, slow heat, with the container's cover tightly closed with dough.

A Diverse Culinary Landscape

Besides the famous kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.

The local Baniya community's cuisine doesn't just showcases fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Nearly on every corner, there are tiny kiosks and stalls – little-known treasures that are extremely loved by the locals.

In the city center of Hazratganj, huge crowds start milling around from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with pillowy soft buns lathered with hand-churned white butter.

In the morning, one can make their way to a no-frills joint situated in the historic quarter 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 offers remarkable seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The method of making it is scientific and demanding. The cook beats the milk and then exposes it at night, allowing the nighttime moisture to give it its unique airy feel.

On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some 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 immense food legacy puts it at the very pinnacle 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 under-the-radar eateries.

Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.

The global recognition, it is anticipated, will encourage more people worldwide to discover these stories and visit the city to taste the food wonders of Lucknow.