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

The historic city in northern India of Lucknow has long been a haven for gastronomes, with residents and travelers equally praising its superb cuisine.

A Global Honor

In a recent announcement, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive roster of world cities and sparking hopes that it will spotlight Lucknow's peerless food. With this status, it becomes part of a worldwide network of cities urban centers across more than 100 countries committed to promoting "innovation as a key factor of city development that is sustainable".

The recognition "stands as proof of its centuries-old culinary traditions and dynamic culinary scene," as noted by a spokesperson from UNESCO's regional bureau for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this prestigious list of 70 cities around the world.

An Urban Center with a Culinary Soul

The honor for this historic city is no surprise to its residents or avid food lovers. Many share the opinion that it is "better late than never".

With the UNESCO designation, this adored, chaotic, and vibrant city – the administrative center of India's biggest state – is at last in the global gaze for what has perennially characterized its essence: an immense love for food.

"'The day's menu, how should it be prepared' is a ongoing discussion from morning until night in most homes," states a local cultural expert. "And you are truly evaluated by the quality of food that comes out of your kitchen."

An Imperial Food Tradition

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

These imperial kitchens were hubs of gastronomic creativity, fusing Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's renowned kebabs were developed. As the tale is told that the mutton galouti was created to feed an elderly nawab who had lost his teeth. His chefs ground the meat with raw papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.

But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow 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 built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise.

The local traditionally vegetarian community's cuisine not only showcases fresh harvests but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Almost on every corner, there are little shops and stalls – hidden treasures that are immensely favored by the locals.

In the heart of the city of Hazratganj, large gatherings start assembling from early morning at a legendary tea stall to get a steaming cup of milky masala chai, served in clay glasses, along with incredibly soft buns lathered with freshly churned white butter.

For breakfast, one can make their way to a unpretentious joint situated in the old city area of Aminabad. Nearly 150 years after it was set up, 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 presents unique treats of the season, such as makkhan malai, a airy dessert savored in the winter. The process of making it is precise and involved. The artisan whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique frothy texture.

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

A well-known culinary expert from Lucknow has noted that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its hidden eateries.

Every dish in Lucknow comes with a history – influenced by family-run food businesses, from humble street carts to lively restaurants, and secret family recipes.

The worldwide honor, it is believed, will motivate more people worldwide to learn these stories and travel to the city to taste the gastronomic treasures of Lucknow.