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

The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with inhabitants and travelers equally praising its exquisite cuisine.

Worldwide Recognition

In a recent announcement, UNESCO recognised it as a Creative City of Gastronomy – including it in a prestigious group of world cities and igniting hopes that it will highlight Lucknow's peerless food. With this status, it becomes part of a worldwide network of over 400 metropolises across more than 100 countries committed to promoting "innovation as a key factor of sustainable urban development".

The accolade "is a testament to its deep-rooted food heritage and vibrant gastronomic culture," as noted by a official from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this coveted list of 70 global destinations internationally.

A City Defined by Food

The accolade for this historic city comes as hardly a shock to its locals or avid food lovers. Many agree with the view that it is "better late than never".

With the UNESCO designation, this adored, chaotic, and diverse city – the capital of India's biggest state – is finally in the global gaze for what has perennially defined its soul: an unparalleled love for food.

"'The day's menu, how should it be prepared' is a constant dialogue from waking up until going to bed in most homes," states a local cultural expert. "And you are truly judged by the quality of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, perfected, and taken to exquisite levels in their imperial kitchens.

These royal kitchens were epicenters of food experimentation, fusing Iranian and local Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's most famous kebabs were created. Legend has it that the galouti kebab was created to cater to an ageing nawab who had no longer had his teeth. His chefs ground the meat with papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.

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

Beyond Kebabs and Biryani

Besides the famous kebabs and biryani, the cooks also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

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

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

Iconic Stalls and Historic Shops

Virtually on every corner, there are tiny kiosks and stalls – little-known delights that are wildly popular with the locals.

In the city center of Hazratganj, large gatherings start milling around from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with pillowy soft buns covered in freshly churned white butter.

To start the day, one can visit a unpretentious joint operating in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also presents remarkable seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The process of making it is precise and involved. The cook beats the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing airy feel.

On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of though express concern that their younger generation are reluctant to take up the skill.

A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.

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

The worldwide honor, it is hoped, will motivate more people around the world to discover these tales and travel to the city to delight in the culinary delights of Lucknow.