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Mouth-watering kebabs, fragrant biryani, and whipped, cloud-like desserts.

The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with residents and travelers equally swearing by its remarkable cuisine.

An International Accolade

In a recent announcement, Unesco honored it as a Creative City of Gastronomy – adding it to a exclusive roster of world cities and sparking hopes that it will showcase Lucknow's sublime food. With this status, it becomes part of a international community of more than four hundred metropolises across more than 100 countries committed to promoting "innovation as a key factor of development that sustains urban life".

The recognition "stands as proof of its profound food heritage and dynamic gastronomic culture," as noted by a official from UNESCO's Regional Office for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of 70 cities worldwide.

A City Defined by Food

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

With the UNESCO accolade, this cherished, lively, and eclectic city – the administrative center of India's most populous state – is at last in the limelight for what has perennially defined its soul: an unparalleled passion for food.

"'What will be cooked, how should it be prepared' is a constant dialogue from morning until going to bed in most homes," notes a local cultural expert. "And you are truly judged by the quality of food that comes out of your kitchen."

A Royal Culinary Legacy

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

These imperial kitchens were epicenters of gastronomic creativity, fusing 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 fashioned. As the tale is told that the mutton galouti was devised to cater to an elderly nawab who had no longer had his teeth. His cooks minced the meat with papaya, kesar, and a blend of spices and made it so silky that it required no chewing.

But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover securely sealed with dough.

Beyond Kebabs and Biryani

Besides the famous kebabs and biryani, the cooks also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

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

The local Baniya community's cuisine not only highlights local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Almost on countless corners, there are little shops and carts – lesser-known treasures that are extremely favored by the locals.

In the central district of Hazratganj, large gatherings start gathering from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, served in clay glasses, along with fluffy buns slathered with hand-churned white butter.

In the morning, one can visit a simple joint operating in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also offers remarkable seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is intricate and complicated. The artisan hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its unique frothy texture.

On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however express concern that their children are unwilling to learn the skill.

A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy places it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its hidden eateries.

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

The global recognition, it is believed, will motivate more people globally to discover these tales and travel to the city to delight in the culinary delights of Lucknow.