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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 inhabitants and tourists alike praising its superb cuisine.

Worldwide Recognition

In a recent announcement, UNESCO honored it as a UNESCO Creative City for Gastronomy – including it in a select list of global cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this status, it becomes part of a international community of more than four hundred metropolises across more than 100 countries dedicated to promoting "artistic expression as a key factor of city development that is sustainable".

The accolade "stands as proof of its centuries-old food heritage and lively culinary scene," as stated by a official from UNESCO's Regional Office for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of seventy urban centers around the world.

A City Defined by Food

The accolade for this venerable city comes as little surprise to its locals or dedicated food lovers. Many echo the sentiment that it is "a recognition that was delayed".

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

"'What's for dinner, how will it be cooked' is a ongoing discussion from morning until going to bed in many homes," notes a local cultural expert. "And you are truly assessed by the excellence of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were invented, perfected, and taken to sublime levels in their opulent kitchens.

These kitchens of the nobility were hubs of culinary innovations, blending Iranian and native Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's renowned kebabs were developed. The story goes that the galouti kebab was created to cater to an ageing nawab who had lost his teeth. His culinary artists minced the meat with papaya, saffron, and spices and made it so fine that it required no chewing.

But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly sealed with a flour paste.

Beyond Kebabs and Biryani

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

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

The local traditionally vegetarian community's cuisine not only showcases local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Almost on countless corners, there are small establishments and kiosks – hidden gems that are extremely favored by the locals.

In the central district of Hazratganj, huge crowds start assembling from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, served in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.

To start the day, one can head to a no-frills joint situated in the old city area of Aminabad. Almost 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).

Preserving Tradition for the Future

The city also presents unique seasonal delights, such as makkhan malai, a airy dessert found in the winter. The method of making it is intricate and involved. The vendor beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique frothy texture.

On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of but note that their younger generation are reluctant to master the craft.

A renowned chef from Lucknow has noted that the city's rich food legacy positions it at the very pinnacle 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 has a narrative – crafted by generational food businesses, from humble street carts to busy restaurants, and secret family recipes.

The worldwide honor, it is anticipated, will encourage more people worldwide to explore these tales and travel to the city to savour the gastronomic treasures of Lucknow.