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Mouth-watering kebabs, fragrant biryani, and fluffy, cloud-like desserts.

The metropolis in India's north of Lucknow has long been a haven for gastronomes, with inhabitants and tourists alike swearing by its superb cuisine.

Worldwide Recognition

Last month, Unesco recognised it as a UNESCO Creative City for Gastronomy – adding it to a select roster of global cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this designation, it becomes part of a worldwide network of cities urban centers across more than 100 countries dedicated to promoting "artistic expression as a driver of development that sustains urban life".

The recognition "stands as proof of its deep-rooted gastronomic legacy and lively 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 chosen in 2019 – to earn a spot in this highly sought-after list of 70 cities around the world.

A Metropolis Shaped by Cuisine

The accolade for this venerable city arrives as no surprise to its locals or avid food lovers. Many agree with the opinion that it is "a recognition that was delayed".

With the UNESCO recognition, this cherished, lively, and eclectic city – the capital of India's biggest state – is finally in the global gaze for what has consistently shaped its heart: an unparalleled love for food.

"'What will be cooked, the method of preparation' is a constant conversation from morning until night in many homes," notes a local cultural expert. "And you are actually judged by the excellence of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's popularly called after its historic opulent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were created, evolved, and taken to sublime levels in their imperial kitchens.

These kitchens of the nobility were centers of culinary innovations, merging Iranian and native Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's most famous kebabs were developed. As the tale is told that the galouti kebab was invented to feed an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with raw papaya, saffron, and a blend of 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-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid securely sealed with dough.

A Diverse Culinary Landscape

Besides the well-known kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.

The local Baniya community's cuisine doesn't just 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

Nearly on many street corners, there are little shops and kiosks – hidden delights that are extremely loved by the locals.

In the central district of Hazratganj, huge crowds start assembling from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with pillowy soft buns covered in hand-churned white butter.

For breakfast, one can visit a simple joint situated in the old city area of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers remarkable treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is precise and demanding. The vendor beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique light consistency.

On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however say that their younger generation are reluctant to master the art.

A well-known culinary expert from Lucknow has often said that the city's profound food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its hidden eateries.

Every dish in Lucknow has a narrative – shaped by family-run food businesses, from modest street carts to lively restaurants, and guarded family recipes.

The worldwide honor, it is hoped, will encourage more people worldwide to discover these stories and travel to the city to savour the gastronomic treasures of Lucknow.