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Mouth-watering kebabs, fragrant biryani, and fluffy, cloud-like desserts.

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

Worldwide Recognition

Recently, UNESCO recognised it as a UNESCO Creative City for Gastronomy – adding it to a exclusive list of world cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this status, it joins a worldwide network of cities cities across more than 100 countries dedicated to promoting "artistic expression as a driver of sustainable urban development".

The recognition "stands as proof of its centuries-old gastronomic legacy and lively food ecosystem," according to a spokesperson from Unesco's regional bureau for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of 70 global destinations internationally.

An Urban Center with a Culinary Soul

The honor for this time-honored city comes as hardly a shock to its locals or passionate food lovers. Many share the sentiment that it is "better late than never".

With the UNESCO recognition, this beloved, bustling, and diverse city – the administrative center of India's most populous state – is now in the spotlight for what has perennially defined its essence: an unparalleled devotion for food.

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

An Imperial Food Tradition

The City of the Nawabs – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, refined, and elevated to exquisite levels in their royal kitchens.

These kitchens of the nobility were hubs of gastronomic creativity, fusing Iranian and local Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's most famous kebabs were fashioned. The story goes that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His chefs ground the meat with papaya, kesar, and spices and made it so soft that it needed no chewing.

But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid securely sealed 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 decadent bread pudding).

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

The local traditionally vegetarian community's cuisine not only showcases local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Virtually on many street corners, there are little shops and carts – lesser-known gems that are extremely favored by the locals.

In the central district of Hazratganj, huge crowds start milling around from early morning at a renowned 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.

To start the day, one can head to a no-frills joint located in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also offers special seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is intricate and involved. The artisan beats the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible airy feel.

On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many though note that their younger generation are unwilling to master the art.

A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.

Every dish in Lucknow has a narrative – influenced by generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.

The global recognition, it is believed, will inspire more people around the world to discover these stories and visit the city to taste the food wonders of Lucknow.