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

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

An International Accolade

Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – adding it to a select group of global cities and sparking hopes that it will highlight Lucknow's peerless food. With this designation, it joins a global network of over 400 metropolises across over 100 countries dedicated to promoting "artistic expression as a driver of development that sustains urban life".

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

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

A City Defined by Food

The recognition for this time-honored city arrives as hardly a shock to its locals or dedicated food lovers. Many agree with the sentiment that it is "better late than never".

With the UNESCO designation, this cherished, lively, and vibrant city – the administrative center of India's biggest state – is at last in the spotlight for what has always defined its heart: an immense love for food.

"'What will be cooked, the method of preparation' is a constant conversation from morning until night in most homes," states a local cultural expert. "And you are actually judged by the standard of food that comes out of your kitchen."

A Royal Culinary Legacy

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

These royal kitchens were epicenters of food experimentation, merging Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's iconic kebabs were developed. Legend has it that the mutton galouti was devised to feed an ageing nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, saffron, and spices and made it so silky that it needed no chewing.

But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly sealed with dough.

Beyond Kebabs and Biryani

Besides the famous kebabs and biryani, the culinary masters also developed a vast array 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 vegetarian's paradise.

The local Baniya community's cuisine doesn't just celebrates local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Nearly on countless corners, there are little shops and stalls – hidden treasures that are immensely loved by the locals.

In the city center of Hazratganj, large gatherings start milling around 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 incredibly soft buns lathered with freshly churned white butter.

In the morning, one can visit 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).

Preserving Tradition for the Future

The city also boasts remarkable treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is precise and demanding. The vendor hand-churns the milk and then sets it out at night, allowing the dew to give it its amazing light consistency.

On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many however note that their younger generation are reluctant to take up the skill.

A celebrity chef from Lucknow has frequently stated that the city's rich food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its hidden eateries.

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

The global recognition, it is believed, will encourage more people worldwide to discover these narratives and visit the city to delight in the culinary delights of Lucknow.