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

The metropolis in India's north of Lucknow has long been a food lovers' paradise, with residents and travelers equally swearing by its superb cuisine.

An International Accolade

Last month, Unesco honored it as a Creative City of Gastronomy – placing it on a exclusive list of world cities and kindling hopes that it will spotlight Lucknow's sublime food. With this designation, it becomes part of a worldwide network of over 400 cities across over 100 countries focused on promoting "artistic expression as a catalyst of city development that is sustainable".

The accolade "stands as proof of its profound culinary traditions and vibrant culinary scene," as noted by a spokesperson from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 cities worldwide.

An Urban Center with a Culinary Soul

The accolade for this historic city comes as little surprise to its locals or avid food lovers. Many share the sentiment that it is "a recognition that was delayed".

With the UNESCO designation, this beloved, bustling, and vibrant city – the administrative center of India's biggest state – is at last in the limelight for what has perennially defined its essence: an immense love for food.

"'What's for dinner, how will it be cooked' is a continued discussion from morning until night in many homes," states a local cultural expert. "And you are often evaluated by the quality of food that emerges from your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were created, perfected, and taken to extraordinary levels in their royal kitchens.

These imperial kitchens were epicenters of gastronomic creativity, merging Persian and local Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's iconic kebabs were created. As the tale is told that the galouti kebab was invented to feed an elderly nawab who had lost his teeth. His chefs processed the meat with raw papaya, kesar, and spices and made it so silky that it needed no chewing.

But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover securely closed with dough.

Beyond Kebabs and Biryani

In addition to the obvious 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 not only about kebabs and biryani – the region is also a vegetarian's paradise.

The local traditionally vegetarian community's cuisine not only celebrates fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Almost on every corner, there are small establishments and stalls – hidden treasures that are immensely popular with the locals.

In the heart of the city of Hazratganj, large gatherings start gathering from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with pillowy soft buns covered in freshly churned white butter.

In the morning, one can visit a no-frills joint operating in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also boasts remarkable seasonal delights, such as makkhan malai, a airy dessert available in the winter. The technique of making it is scientific and involved. The vendor beats the milk and then exposes it at night, allowing the dew to give it its unique frothy texture.

On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Some though say that their younger generation do not want to learn the craft.

A renowned chef from Lucknow has frequently stated that the city's profound food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.

Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from humble street carts to busy restaurants, and closely held family recipes.

The global recognition, it is hoped, will encourage more people worldwide to learn these stories and travel to the city to savour the culinary delights of Lucknow.