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

The metropolis in India's north of Lucknow has long been a haven for gastronomes, with residents and travelers alike celebrating its exquisite cuisine.

A Global Honor

Last month, UNESCO recognised it as a UNESCO Creative City for Gastronomy – including it in a prestigious roster of international urban centers and kindling hopes that it will highlight Lucknow's sublime food. With this designation, it becomes part of a international community of more than four hundred urban centers across over 100 countries committed to promoting "creativity as a key factor of city development that is sustainable".

The honor "stands as proof of its profound food heritage 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 selected in 2019 – to secure a position in this prestigious list of 70 global destinations around the world.

A Metropolis Shaped by Cuisine

The accolade for this historic city arrives as hardly a shock to its inhabitants or avid food lovers. Many share the view that it is "an honor long overdue".

With the UNESCO accolade, this beloved, bustling, and vibrant city – the capital of India's biggest state – is now in the global gaze for what has consistently characterized its essence: an unparalleled devotion for food.

"'The day's menu, how will it be cooked' is a constant conversation from morning until going to bed in many homes," explains a local cultural expert. "And you are truly evaluated by the excellence of food that emerges from your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were invented, perfected, and raised to extraordinary levels in their imperial kitchens.

These royal kitchens were epicenters of culinary innovations, fusing Iranian and native Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's most famous kebabs were fashioned. Legend has it that the mutton galouti was invented to cater to an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, saffron, and a blend of spices and made it so fine that it required no chewing.

But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover securely sealed with dough.

More Than Just Famous Dishes

In addition to the well-known kebabs and biryani, the cooks also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.

The local traditionally vegetarian community's cuisine not only highlights seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Almost on many street corners, there are little shops and stalls – lesser-known delights that are extremely favored by the locals.

In the central district of Hazratganj, huge crowds start assembling from early morning at a famous tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with pillowy soft buns slathered with hand-churned white butter.

For breakfast, one can head to a no-frills joint located in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also presents special seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is intricate and complicated. The vendor whisks the milk and then sets it out at night, allowing the dew to give it its unique frothy texture.

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 craft.

A renowned chef from Lucknow has frequently stated that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its hidden eateries.

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

The global recognition, it is believed, will encourage more people worldwide to discover these stories and experience the city to savour the gastronomic treasures of Lucknow.