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Tempting kebabs, fragrant biryani, and airy, cloud-like desserts.

The metropolis in India's north of Lucknow has long been a dream destination for epicures, with residents and visitors alike praising its superb cuisine.

Worldwide Recognition

Last month, Unesco honored it as a Creative City of Gastronomy – adding it to a exclusive list of global cities and sparking hopes that it will spotlight Lucknow's peerless food. With this designation, it becomes part of a worldwide network of more than four hundred metropolises across over 100 countries committed to promoting "innovation as a driver of city development that is sustainable".

The recognition "stands as proof of its profound culinary traditions and vibrant culinary scene," as noted by a spokesperson from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this coveted list of seventy urban centers worldwide.

An Urban Center with a Culinary Soul

The recognition for this historic city is hardly a shock to its locals or passionate food lovers. Many agree with the sentiment that it is "better late than never".

With the UNESCO recognition, this adored, chaotic, and eclectic city – the capital of India's biggest state – is finally in the global gaze for what has consistently defined its soul: an immense passion for food.

"'What's for dinner, how should it be prepared' is a constant dialogue from waking up until going to bed in most homes," notes a local cultural expert. "And you are truly assessed by the quality of food that is produced in your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's widely known after its historic wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were created, perfected, and raised to exquisite levels in their opulent kitchens.

These kitchens of the nobility were hubs of gastronomic creativity, merging Persian and local Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's iconic kebabs were developed. Legend has it that the mutton galouti was invented to feed an elderly nawab who had no longer had his teeth. His chefs processed the meat with papaya, saffron, and a blend of spices and made it so silky that it required no chewing.

But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid securely sealed with dough.

Beyond Kebabs and Biryani

In addition to the well-known kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent 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 celebrates seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Almost on every corner, there are little shops and kiosks – hidden treasures that are wildly popular with the locals.

In the central district of Hazratganj, large gatherings start assembling from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, served in clay glasses, along with pillowy soft buns covered in hand-churned white butter.

For breakfast, one can make their way to a simple joint situated in the old city area of Aminabad. Almost 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 unique treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is precise and complicated. The cook hand-churns the milk and then leaves it out at night, allowing the dew to give it its amazing airy feel.

On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of though say that their children are reluctant to take up the art.

A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its hidden eateries.

Every dish in Lucknow has a narrative – crafted by family-run food businesses, from humble street carts to busy restaurants, and guarded family recipes.

The global recognition, it is anticipated, will encourage more people around the world to discover these stories and experience the city to savour the gastronomic treasures of Lucknow.