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

The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with residents and tourists equally celebrating its superb cuisine.

A Global Honor

Recently, UNESCO designated it as a UNESCO Creative City for Gastronomy – adding it to a exclusive roster of world cities and igniting hopes that it will highlight Lucknow's exceptional food. With this designation, it enters a global network of over 400 urban centers across more than 100 countries committed to promoting "creativity as a driver of city development that is sustainable".

The recognition "is a testament to its deep-rooted culinary traditions and dynamic gastronomic culture," according to a official from Unesco's Regional Office 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 internationally.

An Urban Center with a Culinary Soul

The recognition for this time-honored city is no surprise to its inhabitants or dedicated food lovers. Many echo the sentiment that it is "a recognition that was delayed".

With the UNESCO designation, this adored, lively, and eclectic city – the administrative center of India's largest state – is now in the global gaze for what has always shaped its heart: an immense devotion for food.

"'What will be cooked, the method of preparation' is a ongoing discussion from waking up until night in many homes," explains a local cultural expert. "And you are often judged by the quality of food that comes out of your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's popularly called after its historic affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, perfected, and elevated to sublime levels in their royal kitchens.

These royal kitchens were hubs of gastronomic creativity, merging Persian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's renowned kebabs were developed. As the tale is told that the mutton galouti was devised to feed an ageing nawab who had no longer had his teeth. His culinary artists minced the meat with raw papaya, kesar, and spices and made it so soft that it needed no chewing.

But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover securely sealed with a flour paste.

A Diverse Culinary Landscape

Apart from the well-known kebabs and biryani, the cooks also developed a repertoire 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 vegetarian's paradise.

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

Iconic Stalls and Historic Shops

Almost on every corner, there are little shops and carts – lesser-known delights that are extremely popular with the locals.

In the heart of the city of Hazratganj, huge crowds start assembling from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with incredibly soft buns lathered with freshly churned white butter.

In the morning, one can make their way to a unpretentious joint operating in the historic quarter of Aminabad. Nearly 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 special seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The process of making it is precise and involved. The vendor hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible airy feel.

On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some however say that their younger generation do not want to learn the art.

A celebrity chef from Lucknow has often said that the city's profound food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its hidden eateries.

Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.

The global recognition, it is believed, will encourage more people worldwide to explore these stories and experience the city to taste the gastronomic treasures of Lucknow.