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Mouth-watering kebabs, fragrant biryani, and airy, cloud-like desserts.

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

A Global Honor

Last month, UNESCO honored it as a Creative City of Gastronomy – including it in a exclusive roster of international urban centers and igniting hopes that it will showcase Lucknow's exceptional food. With this designation, it becomes part of a worldwide network of cities cities across more than 100 countries focused on promoting "creativity as a key factor of sustainable urban development".

The accolade "demonstrates its deep-rooted culinary traditions and dynamic culinary scene," as stated by a official from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of 70 cities around the world.

A City Defined by Food

The accolade for this time-honored city comes as little surprise to its residents or passionate food lovers. Many agree with the sentiment that it is "a recognition that was delayed".

With the UNESCO accolade, this adored, lively, and diverse city – the administrative center of India's most populous state – is finally in the limelight for what has always defined its essence: an unparalleled passion for food.

"'What will be cooked, the method of preparation' is a constant dialogue from waking up until going to bed in many homes," notes a local cultural expert. "And you are actually evaluated by the quality of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's often referred to after its historic opulent Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were created, evolved, and elevated to exquisite levels in their royal kitchens.

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

It was in that period that Lucknow's iconic kebabs were fashioned. Legend has it that the mutton galouti was created to cater to an ageing nawab who had lost his teeth. His culinary artists processed the meat with papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.

But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover tightly sealed with a flour paste.

More Than Just Famous Dishes

Apart from the famous kebabs and biryani, the cooks also built up a repertoire 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 doesn't just celebrates fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Almost on many street corners, there are tiny kiosks and stalls – little-known gems that are immensely favored by the locals.

In the city center of Hazratganj, huge crowds start assembling from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, served in earthenware cups, along with fluffy buns covered in 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 set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also presents remarkable seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is scientific and demanding. The vendor beats the milk and then sets it out at night, allowing the dew to give it its unique frothy texture.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but express concern that their children are reluctant to master the skill.

A celebrity chef from Lucknow has frequently stated that the city's profound food legacy puts 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 build recognition about its lesser-known eateries.

Every dish in Lucknow has a narrative – influenced by multi-generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.

The global recognition, it is anticipated, will motivate more people around the world to explore these tales and experience the city to taste the culinary delights of Lucknow.