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Tempting kebabs, aromatic biryani, and whipped, ethereal desserts.

The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with residents and travelers alike praising its superb cuisine.

A Global Honor

Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – placing it on a prestigious group of international urban centers and igniting hopes that it will highlight Lucknow's exceptional food. With this designation, it enters a global network of over 400 cities across over 100 countries dedicated to promoting "artistic expression as a key factor of sustainable urban development".

The honor "demonstrates its deep-rooted gastronomic legacy and lively gastronomic culture," as stated by a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of seventy urban centers internationally.

A City Defined by Food

The honor for this venerable city is little surprise to its inhabitants or avid food lovers. Many echo the view that it is "better late than never".

With the UNESCO accolade, this cherished, chaotic, and diverse city – the administrative center of India's biggest state – is now in the global gaze for what has consistently defined its heart: an profound devotion for food.

"'What will be cooked, how will it be cooked' is a continued conversation from morning until going to bed in many homes," states a local cultural expert. "And you are often assessed by the quality of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were invented, perfected, and taken to extraordinary levels in their opulent kitchens.

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

It was in that period that Lucknow's renowned kebabs were created. Legend has it that the mutton galouti was invented to cater to an ageing nawab who had lost his teeth. His chefs processed the meat with raw papaya, kesar, and spices and made it so fine that it required no chewing.

But perhaps 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 securely sealed with dough.

More Than Just Famous Dishes

Apart from 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 rich bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.

The local traditionally vegetarian community's cuisine not only celebrates local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Nearly on countless corners, there are tiny kiosks and stalls – little-known delights that are wildly favored by the locals.

In the heart of the city of Hazratganj, throngs of people start assembling from the crack of dawn at a legendary tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with incredibly soft buns slathered with hand-churned white butter.

In the morning, one can visit a no-frills joint operating in the old city area of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

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

On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many however say that their younger generation do not want to take up the skill.

A renowned chef from Lucknow has often said that the city's rich food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its hidden eateries.

Every dish in Lucknow comes with a history – influenced by family-run food businesses, from modest street carts to busy restaurants, and closely held family recipes.

The international acclaim, it is believed, will encourage more people worldwide to learn these stories and experience the city to savour the food wonders of Lucknow.