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

The metropolis in India's north of Lucknow has long been a food lovers' paradise, with inhabitants and travelers alike praising its remarkable cuisine.

Worldwide Recognition

Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – adding it to a exclusive group of world cities and igniting hopes that it will showcase Lucknow's exceptional food. With this title, it becomes part of a global network of over 400 cities across more than 100 countries dedicated to promoting "artistic expression as a catalyst of city development that is sustainable".

The accolade "is a testament to its centuries-old food heritage and vibrant food ecosystem," according to a representative from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of 70 cities around the world.

A Metropolis Shaped by Cuisine

The honor for this venerable city is no surprise to its locals or passionate food lovers. Many echo the view that it is "better late than never".

With the UNESCO accolade, this cherished, lively, and vibrant 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, the method of preparation' is a ongoing discussion from morning until going to bed in many homes," explains a local cultural expert. "And you are actually judged by the quality of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, refined, and taken to sublime levels in their royal kitchens.

These royal kitchens were centers of gastronomic creativity, blending Iranian and indigenous Indian styles to create what became known as the culinary tradition 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 elderly nawab who had no longer had his teeth. His cooks ground the meat with papaya, kesar, and spices and made it so fine that it needed no chewing.

But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid tightly closed with a flour paste.

Beyond Kebabs and Biryani

Apart from the famous kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.

The local Baniya community's cuisine not only showcases fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Virtually on every corner, there are small establishments and carts – hidden treasures that are wildly favored by the locals.

In the heart of the city of Hazratganj, throngs of people start assembling from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with fluffy buns lathered with hand-churned white butter.

In the morning, one can head to a unpretentious joint located in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also presents remarkable treats of the season, such as makkhan malai, a airy dessert savored in the winter. The method of making it is scientific and involved. The artisan hand-churns the milk and then sets it out at night, allowing the dew to give it its unique frothy texture.

On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some however express concern that their children do not want to take up the art.

A renowned chef from Lucknow has noted that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its hidden eateries.

Every dish in Lucknow has a narrative – influenced by family-run food businesses, from modest street carts to lively restaurants, and guarded family recipes.

The international acclaim, it is anticipated, will inspire more people worldwide to learn these stories and experience the city to delight in the gastronomic treasures of Lucknow.