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

The metropolis in India's north of Lucknow has long been a haven for gastronomes, with inhabitants and travelers equally praising its remarkable cuisine.

A Global Honor

Last month, Unesco honored it as a UNESCO Creative City for Gastronomy – adding it to a exclusive list of global cities and sparking hopes that it will highlight Lucknow's sublime food. With this title, it enters a international community of cities cities across more than 100 countries committed to promoting "innovation as a key factor of city development that is sustainable".

The recognition "demonstrates its centuries-old food heritage and dynamic gastronomic culture," as stated by a spokesperson from Unesco's Regional Office for South Asia.

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

An Urban Center with a Culinary Soul

The recognition for this historic city is little surprise to its residents or passionate food lovers. Many echo the view that it is "better late than never".

With the UNESCO designation, this cherished, bustling, and diverse city – the administrative center of India's most populous state – is now in the limelight for what has always defined its soul: an profound devotion for food.

"'What's for dinner, the method of preparation' is a continued dialogue from morning until night in most homes," notes a local cultural expert. "And you are actually judged by the quality of food that emerges from your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were created, evolved, and elevated to exquisite levels in their royal kitchens.

These royal kitchens were hubs of food experimentation, fusing 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 developed. Legend has it that the mutton galouti was created to cater to an ageing nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, kesar, and spices and made it so soft that it needed no chewing.

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

More Than Just Famous Dishes

Besides the famous 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 decadent bread pudding).

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

The local traditionally vegetarian community's cuisine doesn't just highlights seasonal produce but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Almost on many street corners, there are tiny kiosks and carts – little-known treasures that are immensely favored by the locals.

In the heart of the city of Hazratganj, throngs of people start milling around from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with pillowy soft buns lathered with freshly churned white butter.

For breakfast, one can make their way to a unpretentious joint situated in the old city area of Aminabad. Almost 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also boasts unique seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is precise and complicated. The vendor hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique airy feel.

On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many though say that their younger generation are unwilling to take up the skill.

A renowned chef from Lucknow has frequently stated that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its lesser-known eateries.

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

The worldwide honor, it is anticipated, will inspire more people around the world to learn these stories and visit the city to taste the gastronomic treasures of Lucknow.