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Tempting kebabs, scented biryani, and whipped, ethereal desserts.

The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with locals and tourists alike praising its exquisite cuisine.

Worldwide Recognition

Last month, Unesco designated it as a UNESCO Creative City for Gastronomy – placing it on a select list of global cities and igniting hopes that it will highlight Lucknow's sublime food. With this title, it becomes part of a international community of over 400 cities across more than 100 countries focused on promoting "creativity as a catalyst of city development that is sustainable".

The recognition "is a testament to its deep-rooted culinary traditions and lively culinary scene," as noted by a representative from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of 70 global destinations around the world.

An Urban Center with a Culinary Soul

The recognition for this historic city arrives as hardly a shock to its inhabitants or avid food lovers. Many echo the sentiment that it is "better late than never".

With the UNESCO recognition, this adored, bustling, and diverse city – the capital of India's biggest state – is finally in the spotlight for what has consistently defined its heart: an profound passion for food.

"'What's for dinner, the method of preparation' is a continued dialogue from morning until night in many homes," states a local cultural expert. "And you are actually evaluated by the excellence of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were created, refined, and raised to sublime levels in their opulent kitchens.

These imperial kitchens were epicenters of gastronomic creativity, fusing Persian and local Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's iconic kebabs were fashioned. As the tale is told that the mutton galouti was created to cater to an elderly nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, saffron, and spices and made it so fine that it needed no chewing.

But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover securely closed with dough.

More Than Just Famous Dishes

Apart from the well-known kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.

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

Time-Tested Food Joints

Nearly on many street corners, there are tiny kiosks and carts – lesser-known gems that are wildly popular with the locals.

In the city center of Hazratganj, throngs of people start gathering from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, served in clay glasses, along with incredibly soft buns lathered with hand-churned white butter.

To start the day, one can make their way to a no-frills joint situated in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also presents remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The method of making it is precise and involved. The cook hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible airy feel.

On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Some however express concern that their younger generation are reluctant to learn the craft.

A celebrity chef from Lucknow has frequently stated that the city's profound food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its under-the-radar eateries.

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

The international acclaim, it is anticipated, will motivate more people around the world to discover these narratives and travel to the city to delight in the food wonders of Lucknow.