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

The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with locals and visitors equally swearing by its superb cuisine.

Worldwide Recognition

Last month, UNESCO recognised it as a UNESCO Creative City for Gastronomy – adding it to a prestigious roster of world cities and sparking hopes that it will spotlight Lucknow's sublime food. With this title, it becomes part of a worldwide network of more than four hundred cities across more than 100 countries committed to promoting "innovation as a key factor of sustainable urban development".

The accolade "is a testament to its centuries-old food heritage and dynamic gastronomic culture," as stated by a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 cities internationally.

A Metropolis Shaped by Cuisine

The honor for this venerable city comes as hardly a shock to its residents or avid food lovers. Many share the sentiment that it is "an honor long overdue".

With the UNESCO recognition, this cherished, bustling, and diverse city – the administrative center of India's biggest state – is now in the limelight for what has always defined its essence: an immense devotion for food.

"'The day's menu, the method of preparation' is a constant discussion from waking up until going to bed in many homes," notes a local cultural expert. "And you are truly evaluated by the excellence of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's popularly called after its historic wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were created, refined, and taken to extraordinary levels in their royal kitchens.

These royal kitchens were hubs of culinary innovations, fusing Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's most famous kebabs were created. The story goes that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, saffron, and spices and made it so fine that it needed no chewing.

But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly closed with a flour paste.

Beyond Kebabs and Biryani

In addition to the obvious kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

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

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

Time-Tested Food Joints

Almost on countless corners, there are small establishments and stalls – lesser-known gems that are extremely popular with the locals.

In the heart of the city of Hazratganj, huge crowds start gathering from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with fluffy buns covered in hand-churned white butter.

In the morning, one can head to a unpretentious joint located 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).

Safeguarding a Culinary Heritage

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

On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of but say that their younger generation are unwilling to master the art.

A renowned chef from Lucknow has noted that the city's rich food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its under-the-radar eateries.

Every dish in Lucknow has a narrative – shaped by generational food businesses, from humble street carts to lively restaurants, and secret family recipes.

The international acclaim, it is believed, will inspire more people around the world to explore these stories and visit the city to delight in the food wonders of Lucknow.