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Delectable kebabs, fragrant biryani, and whipped, ethereal desserts.

The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with locals and tourists equally swearing by its superb cuisine.

A Global Honor

Recently, Unesco recognised it as a Creative City of Gastronomy – including it in a select list of world cities and igniting hopes that it will highlight Lucknow's sublime food. With this designation, it becomes part of a global network of cities urban centers across over 100 countries committed to promoting "artistic expression as a key factor of sustainable urban development".

The accolade "is a testament to its profound food heritage and lively culinary scene," as noted by a official from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of seventy urban centers worldwide.

An Urban Center with a Culinary Soul

The honor for this venerable city arrives as little surprise to its locals or avid food lovers. Many echo the sentiment that it is "a recognition that was delayed".

With the UNESCO designation, this beloved, chaotic, and eclectic city – the administrative center of India's biggest state – is finally in the limelight for what has consistently shaped its heart: an immense love for food.

"'What will be cooked, how will it be cooked' is a ongoing conversation from morning until going to bed in many homes," notes a local cultural expert. "And you are truly evaluated by the standard 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 affluent Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were invented, refined, and elevated to exquisite levels in their opulent kitchens.

These royal kitchens were epicenters of gastronomic creativity, merging Iranian and local Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's iconic kebabs were fashioned. Legend has it that the mutton galouti was invented to feed an elderly nawab who had lost his teeth. His cooks processed the meat with raw papaya, saffron, and a blend of spices and made it so soft that it required no chewing.

But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked 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 built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich 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 doesn't just celebrates fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Nearly on many street corners, there are little shops and stalls – hidden treasures that are immensely loved by the locals.

In the city center of Hazratganj, large gatherings start milling around from 5 am at a renowned tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with pillowy soft buns lathered with freshly churned white butter.

In the morning, one can visit a unpretentious joint situated in the old city area 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).

Safeguarding a Culinary Heritage

The city also boasts remarkable seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is precise and demanding. The artisan beats the milk and then exposes it at night, allowing the dew to give it its amazing frothy texture.

On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of though say that their younger generation are reluctant to learn the art.

A well-known culinary expert from Lucknow has often said that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its under-the-radar eateries.

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

The worldwide honor, it is believed, will encourage more people globally to discover these narratives and experience the city to savour the food wonders of Lucknow.