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Tempting kebabs, aromatic biryani, and airy, ethereal desserts.

The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with locals and tourists alike celebrating its superb cuisine.

A Global Honor

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – placing it on a exclusive group of global cities and kindling hopes that it will highlight Lucknow's sublime food. With this title, it becomes part of a worldwide network of more than four hundred cities across more than 100 countries dedicated to promoting "innovation as a driver of sustainable urban development".

The honor "is a testament to its profound gastronomic legacy and dynamic food ecosystem," as noted by a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 cities worldwide.

A City Defined by Food

The accolade for this time-honored city arrives as hardly a shock to its residents or dedicated food lovers. Many share the opinion that it is "a recognition that was delayed".

With the UNESCO recognition, this cherished, lively, and vibrant city – the administrative center of India's largest state – is finally in the limelight for what has always shaped its essence: an immense passion for food.

"'What's for dinner, how will it be cooked' is a continued discussion from waking up until night in most homes," states a local cultural expert. "And you are truly assessed by the standard of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, refined, and raised to exquisite levels in their opulent kitchens.

These royal kitchens were epicenters of culinary innovations, merging Iranian and local Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's renowned kebabs were created. Legend has it that the galouti kebab was invented to feed an ageing nawab who had no longer had his teeth. His chefs processed the meat with papaya, kesar, and spices and made it so silky that it needed no chewing.

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

A Diverse Culinary Landscape

Besides the well-known kebabs and biryani, the cooks also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise.

The local Baniya community's cuisine not only celebrates seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Nearly on many street corners, there are tiny kiosks and carts – little-known gems that are extremely favored by the locals.

In the city center of Hazratganj, large gatherings start assembling from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with pillowy soft buns covered in hand-churned white butter.

In the morning, one can visit a unpretentious joint located in the old city area of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also presents special treats of the season, such as makkhan malai, a frothy dessert available in the winter. The process of making it is scientific and involved. The vendor whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible light consistency.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some though say that their children are reluctant to learn the craft.

A renowned chef from Lucknow has often said that the city's profound food legacy places 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 create awareness 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 global recognition, it is hoped, will motivate more people around the world to explore these stories and experience the city to taste the gastronomic treasures of Lucknow.