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

The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with inhabitants and visitors equally swearing by its remarkable cuisine.

An International Accolade

In a recent announcement, Unesco recognised it as a Creative City of Gastronomy – placing it on a exclusive roster of world cities and sparking hopes that it will showcase Lucknow's sublime food. With this status, it enters a international community of more than four hundred cities across over 100 countries focused on promoting "artistic expression as a catalyst of city development that is sustainable".

The accolade "demonstrates its deep-rooted food heritage and lively food ecosystem," according to a official from Unesco's regional bureau for South Asia.

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

An Urban Center with a Culinary Soul

The accolade for this historic city comes as no surprise to its residents or dedicated food lovers. Many agree with the opinion that it is "an honor long overdue".

With the UNESCO recognition, this cherished, chaotic, and diverse city – the administrative center of India's biggest state – is at last in the limelight for what has consistently defined its heart: an unparalleled love for food.

"'The day's menu, how will it be cooked' is a ongoing dialogue from waking up until night in many homes," notes a local cultural expert. "And you are truly evaluated by the standard of food that is produced in your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were conceived, refined, and elevated to exquisite levels in their royal kitchens.

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

It was in this era that Lucknow's iconic kebabs were developed. Legend has it that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His chefs ground the meat with papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.

But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover tightly sealed with dough.

A Diverse Culinary Landscape

Besides the famous kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.

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

Time-Tested Food Joints

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

In the city center of Hazratganj, large gatherings start gathering from early morning at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with incredibly soft buns covered in freshly churned white butter.

To start the day, one can visit a no-frills joint situated in the old city area of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also presents unique seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is precise and demanding. The artisan beats the milk and then exposes it at night, allowing the nighttime moisture to give it its unique frothy texture.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Many however note that their children are unwilling to take up the art.

A renowned chef 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 occur only if Lucknow can now build recognition about its hidden eateries.

Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.

The worldwide honor, it is hoped, will encourage more people globally to discover these tales and travel to the city to taste the gastronomic treasures of Lucknow.