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Mouth-watering kebabs, scented biryani, and whipped, ethereal desserts.

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

A Global Honor

Recently, Unesco honored it as a Creative City of Gastronomy – adding it to a exclusive list of international urban centers and sparking hopes that it will highlight Lucknow's exceptional food. With this status, it becomes part of a worldwide network of cities cities across more than 100 countries committed to promoting "artistic expression as a catalyst of city development that is sustainable".

The honor "is a testament to its centuries-old food heritage and vibrant food ecosystem," as noted by 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 find a place in this coveted list of 70 global destinations internationally.

A Metropolis Shaped by Cuisine

The recognition for this time-honored city comes as hardly a shock to its locals or passionate food lovers. Many share the sentiment that it is "a recognition that was delayed".

With the UNESCO designation, this cherished, bustling, and diverse city – the capital of India's most populous state – is now in the limelight for what has consistently defined its essence: an immense devotion for food.

"'What will be cooked, how should it be prepared' is a constant discussion from waking up until night in most homes," explains a local cultural expert. "And you are truly evaluated by the standard of food that emerges from your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were invented, evolved, and raised to exquisite levels in their royal kitchens.

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

It was during this time that Lucknow's renowned kebabs were developed. The story goes that the mutton galouti was invented to cater to an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, kesar, and spices and made it so silky that it required 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, slow heat, with the pot's lid tightly closed with dough.

Beyond Kebabs and Biryani

Apart from the well-known kebabs and biryani, the culinary masters also created 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 fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Virtually on countless corners, there are little shops and kiosks – hidden treasures that are extremely popular with the locals.

In the central district of Hazratganj, throngs of people start milling around from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with incredibly soft buns covered in freshly churned white butter.

To start the day, one can visit a simple joint operating in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers unique treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is scientific and demanding. The vendor beats the milk and then leaves it out at night, allowing the dew to give it its unique frothy texture.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many however note that their children are reluctant to learn the skill.

A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy places 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 create awareness about its under-the-radar eateries.

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

The international acclaim, it is hoped, will motivate more people worldwide to discover these tales and visit the city to taste the food wonders of Lucknow.