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Delectable kebabs, aromatic biryani, and whipped, cloud-like desserts.

The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with locals and travelers alike swearing by its remarkable cuisine.

A Global Honor

Last month, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – placing it on a select roster of international urban centers and igniting hopes that it will showcase Lucknow's peerless food. With this designation, it enters a worldwide network of more than four hundred cities across more than 100 countries focused on promoting "artistic expression as a driver of development that sustains urban life".

The honor "demonstrates its deep-rooted gastronomic legacy and vibrant culinary scene," as stated by a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this prestigious list of seventy urban centers worldwide.

A City Defined by Food

The accolade for this venerable city arrives as hardly a shock to its residents or passionate food lovers. Many agree with the view that it is "an honor long overdue".

With the UNESCO designation, this cherished, bustling, and eclectic city – the capital of India's biggest state – is finally in the global gaze for what has always characterized its heart: an unparalleled passion for food.

"'What will be cooked, the method of preparation' is a constant dialogue from waking up until night in most homes," states a local cultural expert. "And you are often assessed by the excellence of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were created, perfected, and raised to extraordinary levels in their imperial kitchens.

These royal kitchens were hubs of gastronomic creativity, blending Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's most famous kebabs were fashioned. As the tale is told that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His cooks ground the meat with raw papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.

But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover securely closed with dough.

More Than Just Famous Dishes

In addition to the well-known kebabs and biryani, the culinary masters also developed a collection 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 haven for vegetarians.

The local Baniya community's cuisine doesn't just celebrates seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Nearly on countless corners, there are tiny kiosks and carts – hidden treasures that are immensely popular with 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 milky masala chai, served in earthenware cups, along with pillowy soft buns covered in freshly churned white butter.

In the morning, one can make their way to a no-frills joint located in the old city area of Aminabad. Nearly 150 years after it was set up, 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 boasts remarkable seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is scientific and demanding. The cook hand-churns the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however express concern that their younger generation are reluctant to master the craft.

A renowned chef from Lucknow has often said that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its under-the-radar eateries.

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

The worldwide honor, it is anticipated, will inspire more people globally to learn these tales and experience the city to savour the culinary delights of Lucknow.