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Mouth-watering kebabs, scented biryani, and fluffy, ethereal desserts.

The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with locals and visitors alike swearing by its superb cuisine.

A Global Honor

Last month, Unesco designated it as a UNESCO Creative City for Gastronomy – including it in a prestigious list of global cities and igniting hopes that it will spotlight Lucknow's peerless food. With this designation, it enters a global network of more than four hundred cities across over 100 countries focused on promoting "artistic expression as a driver of sustainable urban development".

The honor "is a testament to its deep-rooted food heritage and vibrant gastronomic culture," as stated by a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 cities around the world.

A City Defined by Food

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

With the UNESCO designation, this adored, lively, and vibrant city – the administrative center of India's biggest state – is at last in the spotlight for what has perennially characterized its heart: an profound love for food.

"'What will be cooked, the method of preparation' is a continued conversation from morning until going to bed in many homes," states a local cultural expert. "And you are truly judged by the quality of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

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

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

It was in this era that Lucknow's most famous kebabs were fashioned. The story goes that the galouti kebab was created to feed an elderly nawab who had no longer had his teeth. His cooks processed the meat with papaya, saffron, and spices and made it so silky that it needed no chewing.

But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid securely closed with a flour paste.

A Diverse Culinary Landscape

Besides 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 only about kebabs and biryani – the region is additionally a dream for plant-based eaters.

The local Baniya community's cuisine not only showcases seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Virtually on every corner, there are tiny kiosks and stalls – little-known delights that are wildly favored by the locals.

In the central district of Hazratganj, large gatherings start assembling from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with pillowy soft buns covered in freshly churned white butter.

In the morning, one can make their way to a unpretentious joint operating in the old city area of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also presents unique treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is intricate and demanding. The artisan whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing frothy texture.

On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many however note that their children are unwilling to master the art.

A renowned chef from Lucknow has often said that the city's immense food legacy places it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its hidden eateries.

Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.

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