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

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

An International Accolade

Recently, Unesco designated it as a Creative City of Gastronomy – adding it to a select group of global cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this designation, it becomes part of a international community of more than four hundred urban centers across over 100 countries committed to promoting "artistic expression as a driver of city development that is sustainable".

The accolade "is a testament to its profound culinary traditions and dynamic food ecosystem," as stated by a spokesperson from Unesco's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this coveted list of 70 cities worldwide.

A Metropolis Shaped by Cuisine

The honor for this time-honored city is little surprise to its inhabitants or avid food lovers. Many share the opinion that it is "an honor long overdue".

With the UNESCO designation, this cherished, bustling, and eclectic city – the capital of India's biggest state – is now in the spotlight for what has consistently defined its soul: an immense devotion for food.

"'What will be cooked, how should it be prepared' is a constant dialogue from waking up until going to bed in most homes," states a local cultural expert. "And you are often assessed by the quality of food that is produced in your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's widely known after its historic opulent Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were invented, evolved, and raised to extraordinary levels in their royal kitchens.

These kitchens of the nobility were epicenters of gastronomic creativity, merging Persian and local Indian styles to create what became known as the cuisine of Awadh.

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

But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid securely closed with dough.

Beyond Kebabs and Biryani

Apart from the famous kebabs and biryani, the cooks also created a repertoire 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 additionally a dream for plant-based eaters.

The local traditionally vegetarian community's cuisine not only showcases fresh harvests but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Nearly on countless corners, there are small establishments and carts – lesser-known delights that are wildly loved by the locals.

In the heart of the city of Hazratganj, throngs of people start assembling from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with fluffy buns lathered with freshly churned white butter.

For breakfast, one can head to a unpretentious joint situated in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also presents unique seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is scientific and demanding. The cook 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 but note that their children are reluctant to learn the craft.

A renowned chef from Lucknow has often said that the city's rich food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will occur 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 bustling restaurants, and secret family recipes.

The worldwide honor, it is hoped, will inspire more people around the world to learn these narratives and travel to the city to taste the culinary delights of Lucknow.