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Mouth-watering kebabs, scented biryani, and airy, cloud-like desserts.

The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with inhabitants and tourists equally celebrating its exquisite cuisine.

An International Accolade

Last month, Unesco honored it as a Creative City of Gastronomy – including it in a prestigious list of international urban centers and igniting hopes that it will showcase Lucknow's exceptional food. With this designation, it joins a global network of more than four hundred metropolises across more than 100 countries committed to promoting "creativity as a catalyst of development that sustains urban life".

The honor "stands as proof of its profound culinary traditions and dynamic food ecosystem," according to a official from UNESCO's regional bureau for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of 70 global destinations around the world.

A City Defined by Food

The honor for this venerable city arrives as no surprise to its residents or dedicated food lovers. Many share the opinion that it is "an honor long overdue".

With the UNESCO designation, this adored, lively, and eclectic city – the administrative center of India's most populous state – is finally in the spotlight for what has always characterized its essence: an immense devotion for food.

"'The day's menu, how will it be cooked' is a continued dialogue from waking up until night in many homes," explains a local cultural expert. "And you are often judged by the standard of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The City of 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 unique take on biryani that were conceived, refined, and elevated to sublime levels in their imperial kitchens.

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

It was in this era that Lucknow's iconic kebabs were created. Legend has it that the galouti kebab was devised to feed an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, saffron, and spices and made it so soft that it required no chewing.

But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely sealed with dough.

Beyond Kebabs and Biryani

In addition to the famous kebabs and biryani, the cooks also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.

The local traditionally vegetarian community's cuisine not only celebrates local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Virtually on countless corners, there are small establishments and carts – lesser-known gems that are extremely favored by the locals.

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

For breakfast, one can make their way to a no-frills joint operating in the historic quarter of Aminabad. Almost 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).

Safeguarding a Culinary Heritage

The city also offers remarkable seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is scientific and involved. The artisan beats the milk and then sets it out at night, allowing the nighttime moisture to give it its unique airy feel.

On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some but note that their younger generation are reluctant to master the art.

A well-known culinary expert from Lucknow has noted that the city's immense food legacy places 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 create awareness about its hidden eateries.

Every dish in Lucknow comes with a history – shaped by family-run food businesses, from modest street carts to lively restaurants, and closely held family recipes.

The worldwide honor, it is believed, will encourage more people worldwide to learn these tales and travel to the city to savour the gastronomic treasures of Lucknow.