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

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

Worldwide Recognition

Last month, Unesco honored it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious group of world cities and kindling hopes that it will spotlight Lucknow's sublime food. With this title, it enters a global network of cities cities across more than 100 countries focused on promoting "creativity as a catalyst of city development that is sustainable".

The accolade "demonstrates its deep-rooted gastronomic legacy and dynamic food ecosystem," as stated by a representative from UNESCO's Regional Office for South Asia.

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

A Metropolis Shaped by Cuisine

The accolade for this historic city comes as little surprise to its residents or avid food lovers. Many share the view that it is "an honor long overdue".

With the UNESCO recognition, this adored, chaotic, and diverse city – the administrative center of India's most populous state – is at last in the spotlight for what has always defined its essence: an immense passion for food.

"'What will be cooked, how will it be cooked' is a continued dialogue from morning until going to bed in most homes," explains a local cultural expert. "And you are actually judged by the quality of food that is produced in your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were conceived, perfected, and elevated to extraordinary levels in their opulent kitchens.

These kitchens of the nobility were hubs of food experimentation, fusing Persian and indigenous 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. Legend has it that the galouti kebab was devised to cater to an ageing nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.

But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly sealed with a flour paste.

Beyond Kebabs and Biryani

In addition to the famous 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 decadent bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.

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

Time-Tested Food Joints

Almost on every corner, there are little shops and kiosks – little-known treasures that are wildly favored by the locals.

In the heart of the city of Hazratganj, large gatherings start gathering from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in kulhads, along with pillowy soft buns covered in freshly churned white butter.

In the morning, one can visit a unpretentious joint located in the old city area of Aminabad. Almost 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).

Safeguarding a Culinary Heritage

The city also boasts special treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is precise and involved. The vendor beats the milk and then exposes it at night, allowing the nighttime moisture to give it its unique frothy texture.

On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many however note that their younger generation are unwilling to learn the art.

A renowned chef from Lucknow has often said that the city's immense food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized 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 humble street carts to bustling restaurants, and secret family recipes.

The global recognition, it is anticipated, will encourage more people worldwide to explore these tales and experience the city to savour the food wonders of Lucknow.