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Delectable kebabs, fragrant 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 equally praising its exquisite cuisine.

A Global Honor

In a recent announcement, Unesco designated it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive list of global cities and igniting hopes that it will showcase Lucknow's sublime food. With this designation, it enters a global network of more than four hundred metropolises across over 100 countries dedicated to promoting "innovation as a driver of development that sustains urban life".

The recognition "demonstrates its deep-rooted food heritage and lively culinary scene," as stated by a official from UNESCO's Regional Office for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of seventy urban centers around the world.

A Metropolis Shaped by Cuisine

The recognition for this historic city comes as no surprise to its inhabitants or dedicated food lovers. Many share the sentiment that it is "a recognition that was delayed".

With the UNESCO accolade, this beloved, bustling, and vibrant city – the capital of India's biggest state – is now in the spotlight for what has perennially characterized its heart: an profound devotion for food.

"'What will be cooked, how will it be cooked' is a continued discussion from morning until night in most homes," states a local cultural expert. "And you are often assessed by the standard of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's often referred to after its historic affluent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were conceived, perfected, and raised to exquisite levels in their royal kitchens.

These kitchens of the nobility were hubs of food experimentation, fusing Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's iconic kebabs were created. As the tale is told that the mutton galouti was invented to cater to an ageing nawab who had lost his teeth. His cooks minced the meat with papaya, saffron, and spices and made it so fine that it needed no chewing.

But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover securely sealed with a flour paste.

More Than Just Famous Dishes

Besides the obvious kebabs and biryani, the culinary masters also created a repertoire 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 additionally a dream for plant-based eaters.

The local traditionally vegetarian community's cuisine not only celebrates local ingredients but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Nearly on countless corners, there are little shops and kiosks – lesser-known treasures that are wildly popular with the locals.

In the heart of the city of Hazratganj, huge crowds start milling around from early morning at a famous tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with pillowy soft buns covered in freshly churned white butter.

In the morning, one can make their way to a no-frills joint operating in the historic quarter 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 airy dessert savored in the winter. The method of making it is intricate and demanding. The vendor hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its unique airy feel.

On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many but say that their younger generation are unwilling to take up the skill.

A renowned chef from Lucknow has frequently stated that the city's immense 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 build recognition about its lesser-known eateries.

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

The international acclaim, it is believed, will inspire more people globally to learn these narratives and travel to the city to taste the food wonders of Lucknow.