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Delectable kebabs, scented biryani, and airy, ethereal desserts.

The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with residents and tourists alike celebrating its remarkable cuisine.

Worldwide Recognition

Last month, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious roster of international urban centers and kindling hopes that it will showcase Lucknow's peerless food. With this designation, it enters a international community of more than four hundred urban centers across more than 100 countries committed to promoting "artistic expression as a key factor of development that sustains urban life".

The honor "stands as proof of its profound culinary traditions and lively gastronomic culture," according to a representative from Unesco's Regional Office for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of 70 cities internationally.

A City Defined by Food

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

With the UNESCO recognition, this beloved, chaotic, and diverse city – the capital of India's biggest state – is now in the global gaze for what has always shaped its soul: an profound love for food.

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

A Royal Culinary Legacy

The City of the Nawabs – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, refined, and taken to exquisite levels in their royal kitchens.

These imperial kitchens were epicenters of gastronomic creativity, blending Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's iconic kebabs were created. Legend has it that the mutton galouti was created to feed an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, kesar, and a blend of spices and made it so soft that it required no chewing.

But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover tightly closed with dough.

More Than Just Famous Dishes

In addition to the well-known 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 far more than kebabs and biryani – the region is also a dream for plant-based eaters.

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

Time-Tested Food Joints

Almost on every corner, there are little shops and kiosks – hidden treasures that are wildly favored by the locals.

In the central district of Hazratganj, large gatherings start assembling from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with fluffy buns lathered with hand-churned white butter.

For breakfast, one can head to a unpretentious joint located in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also offers special treats of the season, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is scientific and demanding. The vendor hand-churns the milk and then leaves it out at night, allowing the dew to give it its incredible airy feel.

On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of though note that their younger generation are reluctant to learn the art.

A celebrity chef from Lucknow has noted that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its lesser-known eateries.

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

The worldwide honor, it is hoped, will inspire more people globally to learn these tales and visit the city to delight in the culinary delights of Lucknow.