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Tempting kebabs, aromatic biryani, and airy, cloud-like desserts.

The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with locals and travelers alike swearing by its superb cuisine.

An International Accolade

In a recent announcement, Unesco recognised it as a Creative City of Gastronomy – adding it to a prestigious group of international urban centers and igniting hopes that it will highlight Lucknow's peerless food. With this designation, it joins a global network of cities metropolises across over 100 countries dedicated to promoting "creativity as a driver of development that sustains urban life".

The honor "demonstrates its profound food heritage and vibrant gastronomic culture," as stated by a representative from UNESCO's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of 70 global destinations internationally.

A City Defined by Food

The honor for this historic city comes as no surprise to its residents or avid food lovers. Many share the opinion that it is "an honor long overdue".

With the UNESCO recognition, this adored, bustling, and eclectic city – the capital of India's biggest state – is finally in the limelight for what has consistently characterized its soul: an profound love for food.

"'What will be cooked, how will it be cooked' is a ongoing dialogue from waking up until night in many homes," states a local cultural expert. "And you are often judged by the quality of food that is produced in your kitchen."

A Royal Culinary Legacy

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 distinctive take on biryani that were invented, perfected, and raised to exquisite levels in their opulent kitchens.

These royal kitchens were hubs of gastronomic creativity, merging Persian and local Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's iconic kebabs were developed. The story goes that the mutton galouti was invented to cater to an elderly nawab who had no longer had his teeth. His cooks ground the meat with papaya, saffron, and a blend of spices and made it so fine that it required no chewing.

But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid securely closed with dough.

Beyond Kebabs and Biryani

Besides the obvious kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.

The local traditionally vegetarian community's cuisine doesn't just highlights fresh harvests but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Nearly on every corner, there are small establishments and carts – lesser-known gems that are immensely loved by the locals.

In the city center of Hazratganj, huge crowds start milling around from early morning at a legendary tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with incredibly soft buns slathered with hand-churned white butter.

For breakfast, one can visit a simple joint located in the historic quarter of Aminabad. Nearly 150 years after it was founded, 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 offers remarkable seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is precise and involved. The artisan hand-churns the milk and then leaves it out at night, allowing the dew to give it its unique airy feel.

On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many however note that their children are unwilling to master the skill.

A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its under-the-radar eateries.

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

The worldwide honor, it is anticipated, will inspire more people around the world to explore these tales and experience the city to taste the food wonders of Lucknow.