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Mouth-watering kebabs, aromatic biryani, and fluffy, cloud-like desserts.

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

An International Accolade

Recently, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious group of world cities and sparking hopes that it will showcase Lucknow's sublime food. With this designation, it becomes part of a international community of over 400 metropolises across more than 100 countries committed to promoting "creativity as a driver of city development that is sustainable".

The accolade "demonstrates its profound food heritage and dynamic culinary scene," according to a spokesperson from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of 70 global destinations around the world.

An Urban Center with a Culinary Soul

The recognition for this historic city comes as no surprise to its inhabitants or passionate food lovers. Many agree with the view that it is "an honor long overdue".

With the UNESCO designation, this cherished, bustling, and vibrant city – the administrative center of India's biggest state – is at last in the limelight for what has always characterized its essence: an profound passion for food.

"'What will be cooked, how will it be cooked' is a constant discussion from morning until going to bed in many homes," states a local cultural expert. "And you are actually evaluated by the excellence of food that emerges from your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were created, refined, and taken to extraordinary levels in their royal kitchens.

These kitchens of the nobility were centers of culinary innovations, merging Persian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's iconic kebabs were fashioned. The story goes that the galouti kebab was devised to cater to an elderly nawab who had lost his teeth. His cooks ground the meat with raw papaya, kesar, and a blend of spices and made it so silky that it required no chewing.

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

Beyond Kebabs and Biryani

Apart from the obvious kebabs and biryani, the cooks also created a collection 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 doesn't just celebrates seasonal produce 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

Almost on many street corners, there are little shops and kiosks – little-known treasures that are immensely popular with the locals.

In the city center of Hazratganj, huge crowds start gathering from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, served in earthenware cups, along with pillowy soft buns covered in hand-churned white butter.

To start the day, one can make their way to a no-frills joint situated in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also presents special seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The process of making it is scientific and complicated. The artisan hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing frothy texture.

On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Many though note that their younger generation are reluctant to learn the art.

A renowned chef from Lucknow has noted that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its lesser-known eateries.

Every dish in Lucknow has a narrative – crafted by generational food businesses, from humble street carts to bustling restaurants, and secret family recipes.

The international acclaim, it is hoped, will motivate more people globally to discover these narratives and visit the city to delight in the culinary delights of Lucknow.