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

The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with locals and tourists equally celebrating its remarkable cuisine.

Worldwide Recognition

Last month, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive roster of international urban centers and sparking hopes that it will highlight Lucknow's exceptional food. With this designation, it becomes part of a international community of over 400 urban centers across more than 100 countries dedicated to promoting "innovation as a catalyst of sustainable urban development".

The accolade "stands as proof of its deep-rooted gastronomic legacy and vibrant food ecosystem," according to a representative from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this coveted list of 70 global destinations around the world.

A Metropolis Shaped by Cuisine

The recognition for this time-honored city is no surprise to its locals or passionate food lovers. Many share the sentiment that it is "better late than never".

With the UNESCO accolade, this adored, bustling, and diverse city – the capital of India's biggest state – is now in the global gaze for what has consistently defined its heart: an immense devotion for food.

"'What's for dinner, the method of preparation' is a continued conversation from waking up until night in most homes," states a local cultural expert. "And you are often evaluated by the standard of food that is produced in your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's widely known after its historic affluent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were conceived, refined, and elevated to exquisite levels in their opulent kitchens.

These kitchens of the nobility were centers of gastronomic creativity, blending Persian and local Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's iconic kebabs were fashioned. The story goes that the mutton galouti was invented to feed an elderly nawab who had lost his teeth. His culinary artists processed the meat with papaya, saffron, and spices and made it so fine that it needed no chewing.

But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover securely closed with dough.

A Diverse Culinary Landscape

In addition to the obvious kebabs and biryani, the cooks also developed a collection 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 dream for plant-based eaters.

The local traditionally vegetarian community's cuisine not only showcases local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Almost on every corner, there are tiny kiosks and kiosks – hidden treasures that are extremely loved by the locals.

In the heart of the city of Hazratganj, throngs of people start assembling from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with incredibly soft buns covered in hand-churned white butter.

In the morning, one can head to a unpretentious joint located in the historic quarter of Aminabad. Nearly 150 years after it was set up, 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 presents special treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is scientific and demanding. The artisan hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing frothy texture.

On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many but express concern that their children do not want to learn the skill.

A renowned chef from Lucknow has often said that the city's immense food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its hidden eateries.

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

The global recognition, it is anticipated, will inspire more people around the world to learn these stories and travel to the city to delight in the food wonders of Lucknow.