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

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

An International Accolade

Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious group of global cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this status, it enters a international community of more than four hundred cities across over 100 countries focused on promoting "artistic expression as a driver of sustainable urban development".

The recognition "stands as proof of its profound culinary traditions and lively gastronomic culture," as stated by a spokesperson from Unesco's regional bureau for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this highly sought-after 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 avid food lovers. Many share the sentiment that it is "better late than never".

With the UNESCO recognition, this adored, bustling, and vibrant city – the capital of India's biggest state – is finally in the global gaze for what has always characterized its essence: an immense passion for food.

"'The day's menu, how should it be prepared' is a ongoing dialogue from waking up until night in most homes," explains a local cultural expert. "And you are often assessed by the standard of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, evolved, and elevated to exquisite levels in their imperial kitchens.

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

It was in this era that Lucknow's iconic kebabs were fashioned. As the tale is told that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His culinary artists minced the meat with raw papaya, saffron, and spices and made it so silky 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 low, leisurely heat, with the pot's lid securely closed with dough.

Beyond Kebabs and Biryani

Besides the obvious kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.

The local Baniya community's cuisine doesn't just celebrates local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Time-Tested Food Joints

Virtually on countless corners, there are small establishments and carts – little-known gems that are extremely popular with the locals.

In the heart of the city of Hazratganj, throngs of people start gathering from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with fluffy buns lathered with freshly churned white butter.

To start the day, one can make their way to a unpretentious joint situated in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also boasts unique seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is intricate and demanding. The cook hand-churns the milk and then leaves it out at night, allowing the dew to give it its unique light consistency.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Some however note that their children do not want to learn the art.

A renowned chef from Lucknow has frequently stated that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its hidden eateries.

Every dish in Lucknow comes with a history – shaped by generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.

The global recognition, it is anticipated, will motivate more people worldwide to discover these narratives and visit the city to savour the culinary delights of Lucknow.