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

The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with residents and visitors alike praising its exquisite cuisine.

A Global Honor

Recently, Unesco designated it as a Creative City of Gastronomy – adding it to a select roster of international urban centers and igniting hopes that it will spotlight Lucknow's sublime food. With this title, it enters a worldwide network of more than four hundred urban centers across over 100 countries committed to promoting "creativity as a driver of development that sustains urban life".

The accolade "is a testament to its centuries-old food heritage and lively food ecosystem," as noted by a official from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of 70 cities internationally.

An Urban Center with a Culinary Soul

The honor for this time-honored city is hardly a shock to its residents or dedicated food lovers. Many agree with the sentiment that it is "a recognition that was delayed".

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

"'The day's menu, how will it be cooked' is a constant discussion from waking up until going to bed in most homes," states 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 City of Nawabs – as it's popularly called after its historic affluent Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were created, refined, and elevated to exquisite levels in their opulent kitchens.

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

It was in that period that Lucknow's most famous kebabs were created. Legend has it that the galouti kebab was devised to feed an ageing nawab who had lost his teeth. His chefs processed the meat with papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.

But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared 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 culinary masters also developed a repertoire of dishes that included kormas (creamy 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 haven for vegetarians.

The local Baniya community's cuisine not only showcases fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Nearly on countless corners, there are small establishments and carts – lesser-known gems that are wildly popular with the locals.

In the central district of Hazratganj, huge crowds start gathering from 5 am at a renowned tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.

In the morning, one can visit a no-frills joint located in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also boasts special treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is intricate and complicated. The artisan hand-churns the milk and then leaves it out at night, allowing the dew to give it its incredible frothy texture.

On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many however note that their younger generation are reluctant to take up the craft.

A renowned chef from Lucknow has often said that the city's immense food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its lesser-known eateries.

Every dish in Lucknow has a narrative – influenced by generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.

The global recognition, it is hoped, will inspire more people globally to explore these tales and visit the city to delight in the gastronomic treasures of Lucknow.