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Delectable kebabs, fragrant biryani, and whipped, cloud-like desserts.

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

Worldwide Recognition

Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – placing it on a prestigious roster of global cities and igniting hopes that it will highlight Lucknow's exceptional food. With this status, it becomes part of a international community of cities urban centers across more than 100 countries dedicated to promoting "artistic expression as a driver of city development that is sustainable".

The recognition "is a testament to its profound gastronomic legacy and lively food ecosystem," as stated by a official from UNESCO's regional bureau for South Asia.

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

An Urban Center with a Culinary Soul

The recognition for this venerable city comes as no surprise to its residents or passionate food lovers. Many share the sentiment that it is "an honor long overdue".

With the UNESCO recognition, this beloved, lively, and eclectic city – the capital of India's biggest state – is now in the spotlight for what has perennially defined its essence: an unparalleled devotion for food.

"'What's for dinner, the method of preparation' is a constant discussion from waking up until going to bed in most homes," notes a local cultural expert. "And you are often judged by the standard of food that emerges from your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were conceived, evolved, and elevated to sublime levels in their imperial kitchens.

These royal kitchens were centers of gastronomic creativity, fusing Iranian and local 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. As the tale is told that the mutton galouti was created to cater to an elderly nawab who had lost his teeth. His chefs minced the meat with raw papaya, kesar, and spices and made it so soft that it needed no chewing.

But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid securely closed with a flour paste.

Beyond Kebabs and Biryani

Apart from the obvious kebabs and biryani, the cooks also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

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

The local Baniya community's cuisine doesn't just celebrates local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Nearly on countless corners, there are tiny kiosks and stalls – lesser-known treasures that are wildly loved 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 incredibly soft buns covered in freshly churned white butter.

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

Ensuring Legacy Continues

The city also offers special seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is intricate and involved. The cook beats the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible airy feel.

On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many but say that their children do not want to take up the craft.

A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its hidden eateries.

Every dish in Lucknow tells a story – shaped by family-run food businesses, from humble street carts to busy restaurants, and closely held family recipes.

The worldwide honor, it is hoped, will inspire more people worldwide to explore these stories and travel to the city to savour the gastronomic treasures of Lucknow.