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Delectable kebabs, fragrant biryani, and whipped, cloud-like desserts.

The metropolis in India's north of Lucknow has long been a dream destination for epicures, with inhabitants and tourists alike praising its remarkable cuisine.

A Global Honor

Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – including it in a select group of global cities and kindling hopes that it will highlight Lucknow's peerless food. With this status, it becomes part of a international community of more than four hundred cities across over 100 countries committed to promoting "innovation as a driver of sustainable urban development".

The honor "demonstrates its profound gastronomic legacy and dynamic gastronomic culture," as stated by a representative from UNESCO's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 global destinations worldwide.

A Metropolis Shaped by Cuisine

The recognition for this historic city arrives as little surprise to its residents or dedicated food lovers. Many agree with the opinion that it is "a recognition that was delayed".

With the UNESCO designation, this adored, chaotic, and eclectic city – the capital of India's most populous state – is at last in the spotlight for what has perennially shaped its essence: an immense devotion for food.

"'What's for dinner, the method of preparation' is a constant dialogue from waking up until night in most homes," explains a local cultural expert. "And you are truly assessed by the standard of food that emerges from your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were invented, refined, and raised to sublime levels in their imperial kitchens.

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

It was during this time that Lucknow's iconic kebabs were developed. Legend has it that the mutton galouti was created to cater to an elderly nawab who had lost his teeth. His chefs processed the meat with raw papaya, saffron, and spices and made it so silky that it needed no chewing.

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

A Diverse Culinary Landscape

Apart from the famous kebabs and biryani, the cooks also developed a collection of dishes that included kormas (creamy 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 doesn't just celebrates fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Almost on countless corners, there are small establishments and kiosks – hidden delights that are extremely favored by the locals.

In the central district of Hazratganj, throngs of people start gathering from early morning at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in earthenware cups, along with fluffy buns covered in hand-churned white butter.

To start the day, one can visit a simple joint located in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also presents remarkable treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is precise and demanding. The cook hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing light consistency.

On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but note that their younger generation do not want to learn the art.

A celebrity chef from Lucknow has often said that the city's immense food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its lesser-known eateries.

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

The international acclaim, it is anticipated, will inspire more people worldwide to explore these stories and travel to the city to taste the culinary delights of Lucknow.