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

The historic city in northern India of Lucknow has forever been a dream destination for epicures, with residents and travelers alike celebrating its superb cuisine.

A Global Honor

Last month, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious roster of international urban centers and igniting hopes that it will showcase Lucknow's sublime food. With this status, it becomes part of a worldwide network of cities urban centers across more than 100 countries dedicated to promoting "innovation as a catalyst of sustainable urban development".

The accolade "stands as proof of its centuries-old gastronomic legacy and lively culinary scene," according to a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this coveted list of 70 global destinations internationally.

A City Defined by Food

The honor for this historic city arrives as little surprise to its locals or dedicated food lovers. Many agree with the sentiment that it is "a recognition that was delayed".

With the UNESCO recognition, this adored, lively, and vibrant city – the administrative center of India's biggest state – is now in the spotlight for what has always defined its soul: an profound passion for food.

"'The day's menu, how will it be cooked' is a continued discussion from morning until going to bed in many homes," notes a local cultural expert. "And you are truly evaluated by the excellence of food that comes out of your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were conceived, refined, and elevated to exquisite levels in their royal kitchens.

These royal kitchens were centers 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 fashioned. Legend has it that the galouti kebab was created to cater to an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, saffron, and a blend of spices and made it so soft that it required no chewing.

But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover tightly closed with dough.

More Than Just Famous Dishes

Besides the obvious kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.

The local traditionally vegetarian community's cuisine doesn't just highlights local ingredients but also provides 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 delights that are immensely loved by the locals.

In the central district of Hazratganj, large gatherings start milling around from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with pillowy soft buns lathered with freshly churned white butter.

For breakfast, one can make their way to a unpretentious joint located in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also offers special treats of the season, such as makkhan malai, a frothy dessert found in the winter. The process of making it is scientific and demanding. The vendor hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique frothy texture.

On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Some however note that their younger generation do not want to learn the skill.

A well-known culinary expert from Lucknow has noted that the city's immense food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.

Every dish in Lucknow has a narrative – shaped by generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.

The global recognition, it is hoped, will motivate more people around the world to learn these tales and visit the city to delight in the food wonders of Lucknow.