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Tempting kebabs, aromatic biryani, and whipped, cloud-like desserts.

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

Worldwide Recognition

Recently, UNESCO recognised it as a UNESCO Creative City for Gastronomy – placing it on a prestigious roster of international urban centers and sparking hopes that it will spotlight Lucknow's sublime food. With this status, it enters a worldwide network of over 400 metropolises across over 100 countries committed to promoting "creativity as a driver of sustainable urban development".

The recognition "stands as proof of its profound gastronomic legacy and lively gastronomic culture," as noted by a representative from UNESCO's Regional Office for South Asia.

Lucknow is only the second Indian city – after 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 honor for this historic city comes as hardly a shock to its locals or dedicated food lovers. Many echo the sentiment that it is "an honor long overdue".

With the UNESCO designation, this cherished, bustling, and diverse city – the administrative center of India's largest state – is at last in the global gaze for what has always characterized its heart: an unparalleled devotion for food.

"'What's for dinner, how should it be prepared' is a constant conversation from morning until night in most homes," explains a local cultural expert. "And you are actually assessed by the standard of food that emerges from your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were conceived, perfected, and elevated to exquisite levels in their imperial kitchens.

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

It was during this time that Lucknow's iconic kebabs were fashioned. The story goes that the mutton galouti was invented to feed an ageing nawab who had lost his teeth. His chefs minced the meat with raw papaya, saffron, and spices and made it so fine that it needed no chewing.

But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly closed with a flour paste.

A Diverse Culinary Landscape

In addition to the well-known kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.

The local traditionally vegetarian community's cuisine not only highlights seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Nearly on many street corners, there are tiny kiosks and carts – little-known gems that are immensely loved by the locals.

In the central district of Hazratganj, huge crowds start assembling from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, offered in clay glasses, along with pillowy soft buns lathered with freshly churned white butter.

To start the day, one can make their way to a no-frills joint located in the old city area of Aminabad. Nearly 150 years after it was founded, 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 boasts remarkable seasonal delights, such as makkhan malai, a airy dessert found in the winter. The method of making it is precise and demanding. The cook hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible light consistency.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some but express concern that their younger generation are unwilling to take up the craft.

A renowned chef from Lucknow has noted that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its lesser-known eateries.

Every dish in Lucknow tells a story – crafted by generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.

The worldwide honor, it is hoped, will encourage more people globally to learn these stories and travel to the city to savour the culinary delights of Lucknow.