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Delectable kebabs, scented biryani, and airy, ethereal desserts.

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

An International Accolade

Recently, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious group of international urban centers and kindling hopes that it will highlight Lucknow's sublime food. With this designation, it becomes part of a international community of cities urban centers across more than 100 countries focused on promoting "innovation as a driver of sustainable urban development".

The accolade "demonstrates its centuries-old food heritage and vibrant culinary scene," as noted by a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of 70 global destinations internationally.

An Urban Center with a Culinary Soul

The recognition for this historic city arrives as hardly a shock to its locals or avid food lovers. Many agree with the view that it is "a recognition that was delayed".

With the UNESCO designation, this adored, lively, and eclectic city – the administrative center of India's biggest state – is finally in the limelight for what has perennially shaped its soul: an unparalleled love for food.

"'The day's menu, how should it be prepared' is a constant dialogue from morning until night in many homes," explains a local cultural expert. "And you are often assessed by the excellence of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were invented, perfected, and elevated to extraordinary levels in their royal kitchens.

These royal kitchens were epicenters of food experimentation, fusing Persian 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. The story goes that the mutton galouti was invented to feed an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.

But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover tightly closed with a flour paste.

More Than Just Famous Dishes

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

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

The local Baniya community's cuisine doesn't just showcases local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Almost on countless corners, there are small establishments and kiosks – little-known delights that are wildly popular with the locals.

In the central district of Hazratganj, throngs of people start assembling from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, served in earthenware cups, along with pillowy soft buns slathered with hand-churned white butter.

In the morning, one can head to a no-frills joint situated 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).

Ensuring Legacy Continues

The city also presents special treats of the season, such as makkhan malai, a airy dessert savored in the winter. The process of making it is intricate and complicated. The cook whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing light consistency.

On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many but express concern that their children are unwilling to take up the skill.

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

Every dish in Lucknow comes with a history – shaped by generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.

The worldwide honor, it is believed, will encourage more people around the world to explore these tales and experience the city to taste the food wonders of Lucknow.