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Delectable kebabs, aromatic biryani, and whipped, ethereal desserts.

The historic city in northern India of Lucknow has forever been a food lovers' paradise, with inhabitants and travelers alike swearing by its remarkable cuisine.

A Global Honor

Last month, UNESCO honored it as a UNESCO Creative City for Gastronomy – adding it to a exclusive roster of world cities and kindling hopes that it will spotlight Lucknow's sublime food. With this designation, it joins a global network of more than four hundred cities across more than 100 countries focused on promoting "innovation as a key factor of sustainable urban development".

The honor "is a testament to its deep-rooted gastronomic legacy and lively gastronomic culture," according to a representative from Unesco's regional bureau for South Asia.

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

A City Defined by Food

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

With the UNESCO designation, this adored, bustling, and eclectic city – the capital of India's biggest state – is finally in the spotlight for what has always shaped its soul: an profound devotion for food.

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

A Royal Culinary Legacy

The City of the Nawabs – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were conceived, perfected, and taken to extraordinary levels in their imperial kitchens.

These royal kitchens were centers of gastronomic creativity, merging Iranian and native Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's most famous kebabs were fashioned. As the tale is told that the galouti kebab was invented to feed an ageing nawab who had no longer had his teeth. His chefs processed the meat with papaya, saffron, and spices and made it so silky that it required no chewing.

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

More Than Just Famous Dishes

In addition to the obvious kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent 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 not only celebrates fresh harvests but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Virtually on many street corners, there are tiny kiosks and stalls – hidden gems that are wildly popular with the locals.

In the central district of Hazratganj, throngs of people start gathering from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with pillowy soft buns lathered with freshly churned white butter.

For breakfast, one can make their way to a no-frills joint situated in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also offers remarkable treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is scientific and demanding. The cook hand-churns the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Some though note that their younger generation are reluctant to take up the skill.

A celebrity chef from Lucknow has often said that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its lesser-known eateries.

Every dish in Lucknow comes with a history – shaped by family-run food businesses, from modest street carts to busy restaurants, and closely held family recipes.

The worldwide honor, it is hoped, will inspire more people worldwide to discover these narratives and experience the city to delight in the culinary delights of Lucknow.