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Mouth-watering kebabs, aromatic biryani, and airy, cloud-like desserts.

The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with residents and visitors equally celebrating its exquisite cuisine.

Worldwide Recognition

Recently, UNESCO recognised it as a UNESCO Creative City for Gastronomy – adding it to a prestigious group of international urban centers and igniting hopes that it will highlight Lucknow's peerless food. With this status, it becomes part of a international community of cities cities across more than 100 countries committed to promoting "artistic expression as a catalyst of development that sustains urban life".

The recognition "is a testament to its centuries-old food heritage and vibrant culinary scene," as stated by a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of 70 global destinations worldwide.

A City Defined by Food

The honor for this historic city arrives as little surprise to its inhabitants or avid food lovers. Many agree with the sentiment that it is "an honor long overdue".

With the UNESCO accolade, this adored, bustling, and eclectic city – the capital of India's largest state – is now in the global gaze for what has perennially characterized its essence: an immense love for food.

"'What's for dinner, the method of preparation' is a ongoing dialogue from morning until going to bed in most homes," explains a local cultural expert. "And you are actually evaluated by the standard of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were invented, evolved, and elevated to sublime levels in their opulent kitchens.

These kitchens of the nobility were centers of gastronomic creativity, merging Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's renowned kebabs were fashioned. As the tale is told that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His chefs minced the meat with papaya, saffron, and a blend of spices and made it so soft that it required 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 pot's lid securely closed with dough.

A Diverse Culinary Landscape

Besides the well-known kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (rich 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 vegetarian's paradise.

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

Hidden Gems and Legacy Eateries

Nearly on many street corners, there are tiny kiosks and kiosks – lesser-known gems that are extremely favored by the locals.

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

For breakfast, one can make their way to a simple joint operating in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers special seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The method of making it is intricate and involved. The artisan hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible light consistency.

On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some but express concern that their children are reluctant to master the art.

A renowned chef from Lucknow has frequently stated that the city's immense food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its hidden eateries.

Every dish in Lucknow tells a story – crafted by family-run food businesses, from humble street carts to bustling restaurants, and secret family recipes.

The global recognition, it is hoped, will motivate more people around the world to explore these narratives and experience the city to taste the culinary delights of Lucknow.