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Tempting kebabs, fragrant biryani, and airy, ethereal desserts.

The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with inhabitants and tourists equally praising its exquisite cuisine.

An International Accolade

Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – placing it on a select group of world cities and sparking hopes that it will highlight Lucknow's exceptional food. With this status, it becomes part of a worldwide network of cities urban centers across over 100 countries dedicated to promoting "innovation as a driver of city development that is sustainable".

The honor "is a testament to its deep-rooted food heritage and vibrant food ecosystem," as noted by a representative from UNESCO's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of seventy urban centers around the world.

A City Defined by Food

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

With the UNESCO designation, this cherished, lively, and vibrant city – the administrative center of India's largest state – is at last in the spotlight for what has perennially characterized its heart: an unparalleled passion for food.

"'What will be cooked, how will it be cooked' is a constant discussion from morning until night in most homes," explains a local cultural expert. "And you are truly evaluated by the excellence of food that emerges from your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were invented, perfected, and raised to exquisite levels in their royal kitchens.

These imperial kitchens were epicenters of culinary innovations, fusing Iranian and native Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's most famous kebabs were developed. The story goes that the mutton galouti was devised to cater to an ageing nawab who had no longer had his teeth. His cooks minced the meat with papaya, kesar, and a blend of spices and made it so silky that it needed 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 gentle, leisurely heat, with the container's cover securely sealed with dough.

Beyond Kebabs and Biryani

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

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

The local traditionally vegetarian community's cuisine doesn't just celebrates local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Almost on many street corners, there are little shops and carts – hidden treasures that are extremely favored by the locals.

In the city center of Hazratganj, throngs of people start assembling from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with fluffy buns lathered with freshly churned white butter.

For breakfast, one can visit a unpretentious joint located 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).

Ensuring Legacy Continues

The city also offers unique treats of the season, such as makkhan malai, a airy dessert available in the winter. The process of making it is precise and involved. The artisan hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing airy feel.

On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some though say that their children do not want to master the art.

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

Every dish in Lucknow has a narrative – influenced by multi-generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.

The global recognition, it is hoped, will inspire more people worldwide to discover these stories and visit the city to taste the culinary delights of Lucknow.