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Mouth-watering kebabs, fragrant biryani, and airy, cloud-like desserts.

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

An International Accolade

In a recent announcement, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a select list of global cities and kindling hopes that it will spotlight Lucknow's sublime food. With this title, it joins a international community of cities metropolises across more than 100 countries committed to promoting "innovation as a driver of city development that is sustainable".

The honor "stands as proof of its profound culinary traditions and lively gastronomic culture," as noted by a official from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was chosen 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 accolade for this time-honored city is little surprise to its locals or avid food lovers. Many agree with the opinion that it is "an honor long overdue".

With the UNESCO accolade, this adored, chaotic, and eclectic city – the capital of India's most populous state – is finally in the global gaze for what has perennially defined its soul: an immense love for food.

"'What will be cooked, the method of preparation' is a continued discussion from morning until night in most homes," states a local cultural expert. "And you are truly judged by the excellence of food that is produced in your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were conceived, refined, and raised to exquisite levels in their opulent kitchens.

These royal kitchens were centers of gastronomic creativity, blending Persian and indigenous Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's most famous kebabs were created. The story goes that the galouti kebab was created to feed an elderly nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, kesar, and spices and made it so soft that it required no chewing.

But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly closed with dough.

More Than Just Famous Dishes

Apart from the well-known kebabs and biryani, the cooks also built up a collection 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 also a dream for plant-based eaters.

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

Iconic Stalls and Historic Shops

Nearly on countless corners, there are tiny kiosks and stalls – lesser-known gems that are extremely loved by the locals.

In the heart of the city of Hazratganj, huge crowds start assembling from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with incredibly soft buns slathered with hand-churned white butter.

For breakfast, one can head to a unpretentious joint located in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also boasts special seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is precise and complicated. The cook whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible light consistency.

On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some but express concern that their children do not want to learn the skill.

A celebrity chef from Lucknow has noted that the city's rich food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.

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

The worldwide honor, it is hoped, will encourage more people worldwide to learn these tales and travel to the city to delight in the culinary delights of Lucknow.