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

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

Worldwide Recognition

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – placing it on a prestigious roster of international urban centers and sparking hopes that it will spotlight Lucknow's exceptional food. With this status, it becomes part of a worldwide network of over 400 urban centers across over 100 countries dedicated to promoting "innovation as a catalyst of development that sustains urban life".

The accolade "is a testament to its deep-rooted culinary traditions and dynamic gastronomic culture," according to a representative from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of 70 global destinations worldwide.

A City Defined by Food

The accolade for this venerable city comes as no surprise to its inhabitants or avid food lovers. Many echo the sentiment that it is "a recognition that was delayed".

With the UNESCO designation, this cherished, lively, and eclectic city – the administrative center of India's biggest state – is now in the spotlight for what has consistently characterized its heart: an immense passion for food.

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

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were invented, perfected, and taken to extraordinary levels in their imperial kitchens.

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

It was in this era that Lucknow's iconic kebabs were fashioned. The story goes that the galouti kebab was created to cater to an ageing nawab who had lost his teeth. His cooks minced the meat with papaya, saffron, and a blend of spices and made it so fine that it required no chewing.

But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid securely closed with dough.

A Diverse Culinary Landscape

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

However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.

The local traditionally vegetarian community's cuisine doesn't just highlights fresh harvests but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Nearly on many street corners, there are little shops and stalls – little-known gems that are extremely loved by the locals.

In the city center of Hazratganj, throngs of people start milling around from 5 am at a renowned tea stall to get a steaming cup of milky masala chai, served in clay glasses, along with fluffy buns lathered with hand-churned white butter.

To start the day, one can head 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 hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also boasts special treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is scientific and involved. The cook beats the milk and then sets it out at night, allowing the dew to give it its unique airy feel.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some but express concern that their children are unwilling to take up the skill.

A renowned chef from Lucknow has frequently stated that the city's rich food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its under-the-radar eateries.

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

The international acclaim, it is believed, will inspire more people worldwide to explore these tales and experience the city to taste the gastronomic treasures of Lucknow.