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Delectable 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 swearing by its exquisite cuisine.

An International Accolade

In a recent announcement, Unesco recognised it as a UNESCO Creative City for Gastronomy – adding it to a prestigious roster of global cities and sparking hopes that it will highlight Lucknow's peerless food. With this status, it becomes part of a global network of more than four hundred cities across over 100 countries committed to promoting "innovation as a key factor of development that sustains urban life".

The honor "stands as proof of its centuries-old food heritage and dynamic culinary scene," according to a official from UNESCO's Regional Office for South Asia.

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

A City Defined by Food

The honor for this time-honored city comes as hardly a shock to its inhabitants or passionate food lovers. Many echo the sentiment that it is "an honor long overdue".

With the UNESCO recognition, this beloved, lively, and eclectic city – the capital of India's biggest state – is at last in the limelight for what has perennially shaped its essence: an immense devotion for food.

"'What's for dinner, how should it be prepared' is a constant discussion from waking up until night in most homes," notes a local cultural expert. "And you are truly judged by the excellence of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's popularly called after its historic opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, evolved, and taken to exquisite levels in their opulent kitchens.

These imperial kitchens were hubs of culinary innovations, merging Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's renowned kebabs were developed. As the tale is told that the galouti kebab was invented to feed an ageing nawab who had lost his teeth. His chefs ground the meat with papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.

But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid securely closed with dough.

More Than Just Famous Dishes

Apart from the well-known kebabs and biryani, the cooks also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.

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

Iconic Stalls and Historic Shops

Virtually on many street corners, there are little shops and kiosks – little-known treasures that are immensely favored by the locals.

In the heart of the city of Hazratganj, throngs of people start milling around from the crack of dawn at a renowned tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with incredibly soft buns covered in freshly churned white butter.

To start the day, one can make their way to a unpretentious joint situated in the old city area of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also presents remarkable seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is intricate and demanding. The cook hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique airy feel.

On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of however say that their children are unwilling to take up the skill.

A celebrity chef from Lucknow has frequently stated that the city's rich food legacy places it among the best 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 tells a story – crafted by generational food businesses, from modest street carts to lively restaurants, and secret family recipes.

The international acclaim, it is anticipated, will inspire more people worldwide to explore these tales and visit the city to taste the culinary delights of Lucknow.