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Delectable kebabs, fragrant biryani, and whipped, ethereal desserts.

The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with residents and tourists alike praising its remarkable cuisine.

Worldwide Recognition

Last month, Unesco honored it as a City of Gastronomy within its Creative Cities Network – 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 joins a international community of cities urban centers across more than 100 countries dedicated to promoting "artistic expression as a driver of development that sustains urban life".

The honor "is a testament to its deep-rooted food heritage and lively gastronomic culture," 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 prestigious list of seventy urban centers worldwide.

An Urban Center with a Culinary Soul

The recognition for this time-honored city arrives as no surprise to its locals or avid food lovers. Many share the opinion that it is "a recognition that was delayed".

With the UNESCO recognition, this beloved, bustling, and vibrant city – the administrative center of India's most populous state – is now in the limelight for what has always defined its essence: an unparalleled passion for food.

"'What will be cooked, how should it be prepared' is a continued discussion from morning until night in most homes," notes a local cultural expert. "And you are truly assessed by the excellence of food that emerges from your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's widely known after its historic opulent Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were conceived, perfected, and raised to extraordinary levels in their royal kitchens.

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

It was in that period that Lucknow's iconic kebabs were fashioned. The story goes that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His culinary artists ground the meat with papaya, saffron, and spices and made it so silky that it required no chewing.

But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid securely sealed with dough.

More Than Just Famous Dishes

Besides the famous kebabs and biryani, the culinary masters also built up a vast array 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 also a haven for vegetarians.

The local Baniya community's cuisine doesn't just highlights seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Almost on many street corners, there are tiny kiosks and kiosks – lesser-known delights that are wildly popular with the locals.

In the central district of Hazratganj, huge crowds start gathering from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with fluffy buns covered in freshly churned white butter.

For breakfast, one can head to a no-frills joint situated in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers special treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is scientific and complicated. The cook beats the milk and then exposes it at night, allowing the dew to give it its incredible airy feel.

On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some however express concern that their younger generation do not want to learn the craft.

A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its under-the-radar eateries.

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

The international acclaim, it is anticipated, will encourage more people globally to discover these stories and visit the city to savour the culinary delights of Lucknow.