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Delectable kebabs, fragrant biryani, and airy, cloud-like desserts.

The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with locals and travelers equally celebrating its exquisite cuisine.

Worldwide Recognition

Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – placing it on a select group of world cities and sparking hopes that it will highlight Lucknow's exceptional food. With this title, it becomes part of a international community of over 400 cities across more than 100 countries committed to promoting "creativity as a catalyst of sustainable urban development".

The honor "demonstrates its centuries-old gastronomic legacy and dynamic food ecosystem," as noted by a official from UNESCO's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of seventy urban centers internationally.

An Urban Center with a Culinary Soul

The recognition for this time-honored city is hardly a shock to its inhabitants or avid food lovers. Many agree with the opinion that it is "better late than never".

With the UNESCO designation, this cherished, chaotic, and eclectic city – the administrative center of India's biggest state – is now in the limelight for what has always defined its soul: an immense love for food.

"'What's for dinner, the method of preparation' is a continued discussion from morning until going to bed in most homes," states a local cultural expert. "And you are actually judged by the standard of food that is produced in your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's widely known after its historic wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, evolved, and elevated to extraordinary levels in their imperial kitchens.

These imperial kitchens were hubs of gastronomic creativity, fusing Persian and local Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's renowned kebabs were fashioned. As the tale is told that the mutton galouti was created to cater to an elderly nawab who had no longer had his teeth. His chefs minced the meat with papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.

But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover securely closed with dough.

A Diverse Culinary Landscape

Besides the well-known kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

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

The local traditionally vegetarian community's cuisine not only celebrates seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Almost on countless corners, there are little shops and stalls – hidden gems that are immensely favored by the locals.

In the city center of Hazratganj, large gatherings start assembling from 5 am at a famous tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with fluffy buns lathered with freshly churned white butter.

For breakfast, one can make their way to a simple joint operating in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also presents unique treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is precise and involved. The artisan beats the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing airy feel.

On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of but note that their children are unwilling to take up the art.

A celebrity chef from Lucknow has often said that the city's profound food legacy puts it right on top 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 tells a story – shaped by family-run food businesses, from modest street carts to lively restaurants, and secret family recipes.

The international acclaim, it is hoped, will inspire more people worldwide to learn these tales and visit the city to savour the food wonders of Lucknow.