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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 tourists equally praising its remarkable cuisine.

Worldwide Recognition

Recently, Unesco designated it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive group of global cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this title, it joins a international community of over 400 urban centers across more than 100 countries focused on promoting "creativity as a catalyst of sustainable urban development".

The honor "is a testament to its deep-rooted gastronomic legacy and dynamic culinary scene," as noted by a official from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of 70 cities around the world.

A City Defined by Food

The honor for this historic city is hardly a shock to its residents or passionate food lovers. Many echo the sentiment that it is "an honor long overdue".

With the UNESCO recognition, this adored, bustling, and vibrant city – the administrative center of India's largest state – is at last in the limelight for what has always defined its soul: an immense passion for food.

"'What's for dinner, how should it be prepared' is a continued conversation from waking up until night in most homes," notes a local cultural expert. "And you are actually judged by the excellence of food that comes out of your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's popularly called after its historic wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, perfected, and elevated to sublime levels in their royal kitchens.

These imperial kitchens were epicenters of food experimentation, merging Iranian and native 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. The story goes that the galouti kebab was invented to cater to an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, saffron, and spices and made it so silky 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 prepared on a gentle, leisurely heat, with the pot's lid securely closed with a flour paste.

Beyond Kebabs and Biryani

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

The local Baniya community's cuisine not only celebrates fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Nearly on countless corners, there are tiny kiosks and kiosks – hidden treasures that are extremely favored by the locals.

In the city center of Hazratganj, large gatherings start milling around from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in kulhads, along with pillowy soft buns covered in hand-churned white butter.

For breakfast, one can visit a no-frills joint situated in the old city area of Aminabad. Almost 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also offers remarkable seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is intricate and involved. The cook hand-churns the milk and then sets it out at night, allowing the dew to give it its incredible frothy texture.

On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some however express concern that their younger generation are unwilling to master the skill.

A well-known culinary expert from Lucknow has noted that the city's rich food legacy places it among the best 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 comes with a history – crafted by family-run food businesses, from humble street carts to lively restaurants, and secret family recipes.

The worldwide honor, it is anticipated, will encourage more people worldwide to discover these tales and visit the city to savour the food wonders of Lucknow.