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Tempting kebabs, aromatic biryani, and fluffy, ethereal desserts.

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

An International Accolade

Recently, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious list of global cities and kindling hopes that it will spotlight Lucknow's peerless food. With this status, it becomes part of a international community of more than four hundred urban centers across more than 100 countries focused on promoting "artistic expression as a catalyst of sustainable urban development".

The honor "is a testament to its centuries-old 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 – after Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of seventy urban centers internationally.

A City Defined by Food

The accolade for this time-honored city arrives as no surprise to its inhabitants or dedicated food lovers. Many share the view that it is "a recognition that was delayed".

With the UNESCO designation, this beloved, bustling, and diverse city – the administrative center of India's most populous state – is finally in the global gaze for what has perennially defined its essence: an profound love for food.

"'What's for dinner, how should it be prepared' is a ongoing dialogue from morning until night in most homes," explains a local cultural expert. "And you are actually evaluated by the quality of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were created, refined, and elevated to extraordinary levels in their opulent kitchens.

These kitchens of the nobility were hubs of gastronomic creativity, fusing Iranian and indigenous Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's iconic kebabs were created. As the tale is told that the galouti kebab was devised to feed an ageing nawab who had no longer had his teeth. His chefs ground 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 cooked on a low, leisurely heat, with the pot's lid securely closed with a flour paste.

Beyond Kebabs and Biryani

Apart from the famous 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 decadent bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.

The local Baniya community's cuisine not only celebrates seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Time-Tested Food Joints

Virtually on every corner, there are little shops and carts – lesser-known gems that are wildly popular with the locals.

In the central district of Hazratganj, throngs of people start gathering from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with fluffy buns lathered with hand-churned white butter.

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

Preserving Tradition for the Future

The city also presents remarkable seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The method of making it is precise and complicated. The vendor whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique frothy texture.

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

A renowned chef from Lucknow has frequently stated that the city's profound food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its lesser-known eateries.

Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from humble street carts to lively restaurants, and secret family recipes.

The global recognition, it is believed, will encourage more people worldwide to learn these tales and visit the city to delight in the culinary delights of Lucknow.