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Tempting kebabs, fragrant biryani, and whipped, ethereal desserts.

The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with locals and tourists equally celebrating its superb cuisine.

An International Accolade

Recently, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – adding it to a select group of international urban centers and kindling hopes that it will highlight Lucknow's exceptional food. With this status, it becomes part of a international community of more than four hundred urban centers across over 100 countries focused on promoting "creativity as a key factor of city development that is sustainable".

The accolade "stands as proof of its centuries-old culinary traditions and lively gastronomic culture," according to a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this coveted list of seventy urban centers around the world.

A City Defined by Food

The honor for this time-honored city arrives as little surprise to its locals or avid food lovers. Many echo the view that it is "better late than never".

With the UNESCO recognition, this cherished, chaotic, and eclectic city – the capital of India's largest state – is now in the global gaze for what has consistently shaped its soul: an profound love for food.

"'The day's menu, how will it be cooked' is a constant dialogue from morning until night in most homes," notes a local cultural expert. "And you are truly assessed by the excellence of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's popularly called after its historic affluent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were conceived, refined, and raised to exquisite levels in their imperial kitchens.

These imperial kitchens were centers of gastronomic creativity, blending Persian and indigenous Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's iconic kebabs were created. As the tale is told that the galouti kebab was created to cater to an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.

But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely sealed with a flour paste.

More Than Just Famous Dishes

Apart from the obvious kebabs and biryani, the cooks also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.

The local Baniya community's cuisine doesn't just celebrates seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique 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 extremely popular with the locals.

In the central district of Hazratganj, large gatherings start assembling from 5 am at a legendary tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with incredibly soft buns slathered with hand-churned white butter.

To start the day, one can head to a unpretentious joint operating in the historic quarter of Aminabad. Nearly 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).

Preserving Tradition for the Future

The city also boasts special treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is precise and complicated. The cook beats the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.

On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of but say that their children are unwilling to take up the craft.

A celebrity 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, it is believed, will materialize only if Lucknow can now build recognition about its hidden eateries.

Every dish in Lucknow comes with a history – crafted by generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.

The international acclaim, it is anticipated, will inspire more people globally to explore these stories and travel to the city to taste the food wonders of Lucknow.