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

The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with residents and travelers alike swearing by its exquisite cuisine.

A Global Honor

Last month, Unesco recognised it as a UNESCO Creative City for Gastronomy – adding it to a prestigious roster of global cities and igniting hopes that it will highlight Lucknow's sublime food. With this status, it joins a worldwide network of cities cities across over 100 countries focused on promoting "artistic expression as a catalyst of sustainable urban development".

The recognition "stands as proof of its centuries-old gastronomic legacy and dynamic food ecosystem," as noted by a official from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of 70 cities around the world.

A City Defined by Food

The recognition for this venerable city arrives as hardly a shock to its locals or passionate food lovers. Many agree with the sentiment that it is "better late than never".

With the UNESCO accolade, this adored, chaotic, and eclectic city – the administrative center of India's largest state – is at last in the limelight for what has consistently shaped its heart: an immense passion for food.

"'The day's menu, the method of preparation' is a ongoing discussion from morning until going to bed 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 noted for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, perfected, and raised to sublime levels in their imperial kitchens.

These kitchens of the nobility were epicenters of food experimentation, fusing Persian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's renowned kebabs were developed. Legend has it that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His chefs processed the meat with raw papaya, saffron, and spices and made it so silky that it required no chewing.

But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover tightly closed with dough.

More Than Just Famous Dishes

In addition to the obvious kebabs and biryani, the cooks also built up 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 just about kebabs and biryani – the region is also a vegetarian's paradise.

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

Iconic Stalls and Historic Shops

Virtually on every corner, there are little shops and carts – lesser-known treasures that are wildly popular with the locals.

In the central district of Hazratganj, large gatherings start gathering from the crack of dawn at a legendary tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with pillowy soft buns slathered with hand-churned white butter.

In the morning, one can head to a no-frills joint located in the historic quarter 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 boasts unique treats of the season, such as makkhan malai, a frothy dessert available in the winter. The process of making it is scientific and demanding. The cook hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible airy feel.

On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however note that their younger generation are unwilling to master the art.

A well-known culinary expert from Lucknow has often said that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its lesser-known eateries.

Every dish in Lucknow comes with a history – shaped by generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.

The global recognition, it is believed, will motivate more people worldwide to explore these tales and visit the city to delight in the culinary delights of Lucknow.