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

The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with residents and visitors equally praising its exquisite cuisine.

A Global Honor

In a recent announcement, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious roster of world cities and sparking hopes that it will showcase Lucknow's exceptional food. With this designation, it becomes part of a international community of more than four hundred urban centers across more than 100 countries focused on promoting "artistic expression as a key factor of city development that is sustainable".

The honor "demonstrates its deep-rooted food heritage and lively culinary scene," as noted by a official from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 cities internationally.

An Urban Center with a Culinary Soul

The accolade for this historic city is hardly a shock to its inhabitants or passionate food lovers. Many echo the opinion that it is "better late than never".

With the UNESCO recognition, this cherished, lively, and eclectic city – the administrative center of India's largest state – is finally in the spotlight for what has consistently shaped its heart: an profound love for food.

"'What's for dinner, the method of preparation' is a continued dialogue from waking up until going to bed in many homes," states a local cultural expert. "And you are actually evaluated by the standard of food that emerges from your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were created, perfected, and elevated to extraordinary levels in their imperial kitchens.

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

It was in this era that Lucknow's iconic kebabs were created. As the tale is told that the galouti kebab was devised to feed an elderly nawab who had no longer had his teeth. His cooks minced the meat with papaya, saffron, and a blend of spices and made it so soft that it required 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 pot's lid securely closed with a flour paste.

More Than Just Famous Dishes

In addition to the famous kebabs and biryani, the cooks also created a collection of dishes that included kormas (rich 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 Baniya community's cuisine not only highlights seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Virtually on many street corners, there are small establishments and carts – lesser-known gems that are extremely favored by the locals.

In the city center of Hazratganj, large gatherings start assembling from the crack of dawn at a legendary tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with pillowy soft buns covered in hand-churned white butter.

For breakfast, one can visit a no-frills joint situated in the old city area of Aminabad. Almost 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers unique treats of the season, such as makkhan malai, a frothy dessert available in the winter. The process of making it is intricate and complicated. The artisan whisks the milk and then sets it out at night, allowing the dew to give it its amazing light consistency.

On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some but express concern that their children are unwilling to learn the skill.

A celebrity chef from Lucknow has often said that the city's immense food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its lesser-known eateries.

Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.

The worldwide honor, it is hoped, will inspire more people globally to explore these tales and travel to the city to delight in the gastronomic treasures of Lucknow.