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Mouth-watering kebabs, scented biryani, and fluffy, ethereal desserts.

The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with locals and travelers alike swearing by its remarkable cuisine.

An International Accolade

Recently, UNESCO recognised it as a Creative City of Gastronomy – placing it on a exclusive list of world cities and sparking hopes that it will spotlight Lucknow's peerless food. With this status, it becomes part of a worldwide network of over 400 urban centers across over 100 countries focused on promoting "artistic expression as a driver of city development that is sustainable".

The accolade "stands as proof of its deep-rooted gastronomic legacy and lively gastronomic culture," according to a representative from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of seventy urban centers internationally.

A Metropolis Shaped by Cuisine

The recognition for this time-honored city comes as hardly a shock to its inhabitants or dedicated food lovers. Many echo the sentiment that it is "better late than never".

With the UNESCO designation, this beloved, lively, and eclectic city – the capital of India's most populous state – is at last in the limelight for what has always characterized its essence: an profound love for food.

"'What will be cooked, how will it be cooked' is a ongoing discussion from waking up until going to bed in many homes," notes a local cultural expert. "And you are actually evaluated by the standard of food that is produced in your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were invented, evolved, and raised to extraordinary levels in their imperial kitchens.

These kitchens of the nobility were centers of food experimentation, merging Iranian and native Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's iconic kebabs were created. As the tale is told that the galouti kebab was created to feed 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-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover securely closed with a flour paste.

Beyond Kebabs and Biryani

In addition to the famous kebabs and biryani, the cooks also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet 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 doesn't just showcases local ingredients but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

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

In the heart of the city of Hazratganj, large gatherings start assembling from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with fluffy buns slathered with hand-churned white butter.

For breakfast, one can visit a simple joint situated in the old city area of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also presents unique treats of the season, such as makkhan malai, a airy dessert found in the winter. The technique of making it is intricate and demanding. The vendor whisks the milk and then exposes it at night, allowing the dew to give it its incredible airy feel.

On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some though say that their younger generation are reluctant to take up the art.

A celebrity chef from Lucknow has frequently stated that the city's rich food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its lesser-known eateries.

Every dish in Lucknow comes with a history – shaped by family-run food businesses, from humble street carts to busy restaurants, and secret family recipes.

The international acclaim, it is anticipated, will motivate more people worldwide to learn these tales and experience the city to taste the gastronomic treasures of Lucknow.