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

The northern Indian city of Lucknow has long been a food lovers' paradise, with residents and tourists equally praising its superb cuisine.

A Global Honor

In a recent announcement, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive list of world cities and kindling hopes that it will showcase Lucknow's exceptional food. With this designation, it enters a international community of cities cities across more than 100 countries committed to promoting "innovation as a driver of city development that is sustainable".

The recognition "is a testament to its centuries-old food heritage and dynamic gastronomic culture," according to a official from Unesco's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 cities around the world.

A City Defined by Food

The recognition for this historic city comes as hardly a shock to its inhabitants or avid food lovers. Many share the sentiment that it is "an honor long overdue".

With the UNESCO recognition, this adored, lively, and eclectic city – the capital of India's most populous state – is finally in the global gaze for what has always shaped its essence: an unparalleled devotion for food.

"'The day's menu, the method of preparation' is a continued conversation from waking up until night in many homes," states a local cultural expert. "And you are truly assessed by the quality of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's popularly called after its historic opulent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were conceived, evolved, and raised to exquisite levels in their imperial kitchens.

These kitchens of the nobility were centers of culinary innovations, fusing Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's renowned kebabs were fashioned. Legend has it that the mutton galouti was created to cater to an ageing nawab who had no longer had his teeth. His cooks processed the meat with raw papaya, kesar, and a blend of spices and made it so silky 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 gentle, slow heat, with the container's cover securely sealed with dough.

A Diverse Culinary Landscape

Besides the well-known kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.

The local traditionally vegetarian community's cuisine not only highlights fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Nearly on every corner, there are small establishments and stalls – lesser-known delights that are immensely favored by the locals.

In the central district of Hazratganj, throngs of people start assembling from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with incredibly soft buns lathered with hand-churned white butter.

For breakfast, one can make their way to a unpretentious joint operating in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also boasts special treats of the season, such as makkhan malai, a airy dessert savored in the winter. The process of making it is intricate and involved. The vendor hand-churns the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.

On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Some though note that their younger generation are unwilling to master the craft.

A renowned chef from Lucknow has frequently stated that the city's immense food legacy positions it at the very pinnacle 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 – shaped by multi-generational food businesses, from modest street carts to busy restaurants, and secret family recipes.

The international acclaim, it is anticipated, will inspire more people worldwide to discover these tales and travel to the city to taste the culinary delights of Lucknow.