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

The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with locals and travelers alike celebrating its remarkable cuisine.

An International Accolade

In a recent announcement, UNESCO honored it as a UNESCO Creative City for Gastronomy – placing it on a exclusive list of global cities and igniting hopes that it will spotlight Lucknow's peerless food. With this status, it enters a global network of over 400 metropolises across over 100 countries dedicated to promoting "creativity as a key factor of sustainable urban development".

The recognition "stands as proof of its deep-rooted gastronomic legacy and dynamic gastronomic culture," as noted by a official from UNESCO's regional bureau for South Asia.

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

An Urban Center with a Culinary Soul

The honor for this time-honored city arrives as little surprise to its locals or passionate food lovers. Many echo the opinion that it is "a recognition that was delayed".

With the UNESCO recognition, this cherished, lively, and vibrant city – the capital of India's biggest state – is finally in the spotlight for what has perennially defined its soul: an immense devotion for food.

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

A Heritage of Nawabi Cuisine

The Nawabi City – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, perfected, and elevated to exquisite levels in their imperial kitchens.

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

It was in that period that Lucknow's most famous kebabs were created. The story goes that the mutton galouti was devised to feed an ageing nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, saffron, and spices and made it so silky that it required no chewing.

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

More Than Just Famous Dishes

Besides the famous kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (creamy 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 highlights fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Nearly on countless corners, there are tiny kiosks and kiosks – hidden gems that are extremely favored by the locals.

In the city center of Hazratganj, throngs of people start milling around from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with incredibly soft buns lathered with hand-churned white butter.

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

Preserving Tradition for the Future

The city also boasts unique treats of the season, such as makkhan malai, a frothy dessert found in the winter. The method of making it is scientific and demanding. The artisan hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing airy feel.

On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some though note that their younger generation do not want to master the art.

A celebrity chef from Lucknow has noted that the city's immense food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its hidden eateries.

Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.

The international acclaim, it is anticipated, will encourage more people around the world to learn these narratives and experience the city to delight in the culinary delights of Lucknow.