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Mouth-watering kebabs, scented biryani, and fluffy, ethereal desserts.

The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with residents and tourists alike celebrating its remarkable cuisine.

A Global Honor

Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – adding it to a prestigious list of international urban centers and sparking hopes that it will spotlight Lucknow's peerless food. With this title, it joins a international community of more than four hundred cities across over 100 countries committed to promoting "creativity as a key factor of city development that is sustainable".

The honor "is a testament to its deep-rooted gastronomic legacy and lively gastronomic culture," as stated by a representative from UNESCO's regional bureau for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 global destinations worldwide.

An Urban Center with a Culinary Soul

The recognition for this historic city arrives as hardly a shock to its residents or passionate food lovers. Many share the sentiment that it is "better late than never".

With the UNESCO designation, this cherished, chaotic, and vibrant city – the administrative center of India's most populous state – is at last in the limelight for what has consistently characterized its heart: an unparalleled passion for food.

"'The day's menu, how should it be prepared' is a ongoing conversation from waking up until going to bed in most homes," notes a local cultural expert. "And you are often evaluated by the quality of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were created, evolved, and elevated to extraordinary levels in their royal kitchens.

These royal kitchens were hubs of culinary innovations, merging Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's renowned kebabs were created. The story goes that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His chefs processed the meat with papaya, kesar, and spices and made it so soft that it needed no chewing.

But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely closed with dough.

More Than Just Famous Dishes

Apart from the well-known kebabs and biryani, the cooks also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.

The local Baniya community's cuisine doesn't just showcases local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Virtually on many street corners, there are little shops and carts – hidden delights that are wildly loved by the locals.

In the city center of Hazratganj, large gatherings start milling around from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with fluffy buns covered in hand-churned white butter.

For breakfast, one can visit a simple 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 hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers unique treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is precise and demanding. The cook hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its unique frothy texture.

On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but say that their children are reluctant to take up the craft.

A renowned chef from Lucknow has frequently stated that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.

Every dish in Lucknow tells a story – shaped by family-run food businesses, from humble street carts to bustling restaurants, and closely held family recipes.

The worldwide honor, it is believed, will motivate more people around the world to explore these stories and visit the city to delight in the culinary delights of Lucknow.