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

The metropolis in India's north of Lucknow has long been a dream destination for epicures, with residents and visitors alike praising its exquisite cuisine.

Worldwide Recognition

In a recent announcement, UNESCO honored it as a UNESCO Creative City for Gastronomy – adding it to a exclusive group of global cities and kindling hopes that it will spotlight Lucknow's sublime food. With this designation, it joins a international community of over 400 urban centers across over 100 countries dedicated to promoting "creativity as a key factor of city development that is sustainable".

The recognition "is a testament to its profound culinary traditions and vibrant culinary scene," according to a spokesperson from UNESCO's regional bureau for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of seventy urban centers worldwide.

A City Defined by Food

The honor for this venerable city arrives as no surprise to its residents or passionate food lovers. Many agree with the view that it is "an honor long overdue".

With the UNESCO designation, this cherished, lively, and eclectic city – the administrative center of India's biggest state – is finally in the limelight for what has consistently characterized its heart: an unparalleled passion for food.

"'What's for dinner, the method of preparation' is a constant conversation from morning until night in many homes," explains a local cultural expert. "And you are actually evaluated by the excellence of food that comes out of your kitchen."

A Royal Culinary Legacy

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

These kitchens of the nobility were centers of food experimentation, blending Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's most famous kebabs were developed. The story goes that the galouti kebab was devised to cater to an elderly nawab who had lost his teeth. His cooks minced the meat with papaya, saffron, and spices and made it so soft 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 low, leisurely heat, with the pot's lid tightly closed with a flour paste.

A Diverse Culinary Landscape

In addition to the well-known kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.

The local traditionally vegetarian community's cuisine not only celebrates seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Time-Tested Food Joints

Almost on countless corners, there are tiny kiosks and stalls – lesser-known treasures that are wildly loved by the locals.

In the central district of Hazratganj, throngs of people start assembling from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with pillowy soft buns covered in freshly churned white butter.

To start the day, one can make their way to a no-frills joint operating in the old city area of Aminabad. Almost 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).

Ensuring Legacy Continues

The city also offers special seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The process of making it is scientific and involved. The cook hand-churns the milk and then exposes it at night, allowing the dew to give it its incredible light consistency.

On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of though express concern that their younger generation are unwilling to take up the craft.

A renowned chef from Lucknow has frequently stated that the city's immense food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its under-the-radar eateries.

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

The worldwide honor, it is hoped, will encourage more people around the world to discover these narratives and visit the city to taste the gastronomic treasures of Lucknow.