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Tempting kebabs, scented biryani, and whipped, ethereal desserts.

The metropolis in India's north of Lucknow has long been a food lovers' paradise, with inhabitants and visitors alike celebrating its superb cuisine.

An International Accolade

Last month, UNESCO honored it as a UNESCO Creative City for Gastronomy – placing it on a select list of international urban centers and igniting hopes that it will showcase Lucknow's exceptional food. With this status, it enters a international community of more than four hundred urban centers across more than 100 countries focused on promoting "creativity as a catalyst of sustainable urban development".

The honor "demonstrates its centuries-old food heritage and vibrant gastronomic culture," as noted by a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of seventy urban centers internationally.

An Urban Center with a Culinary Soul

The accolade for this time-honored city arrives as little surprise to its residents or passionate food lovers. Many share the opinion that it is "an honor long overdue".

With the UNESCO designation, this beloved, lively, and eclectic city – the capital of India's most populous state – is now in the spotlight for what has consistently characterized its heart: an profound passion for food.

"'What's for dinner, how should it be prepared' is a constant discussion from waking up until going to bed in many homes," states a local cultural expert. "And you are actually judged by the quality of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's often referred to after its historic opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, refined, and taken to extraordinary levels in their opulent kitchens.

These kitchens of the nobility were hubs of food experimentation, merging Iranian and native Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's renowned kebabs were created. As the tale is told that the galouti kebab was invented to feed an ageing nawab who had no longer had his teeth. His cooks processed the meat with papaya, saffron, and spices and made it so fine that it needed no chewing.

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

More Than Just Famous Dishes

Apart from the well-known kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.

The local Baniya community's cuisine doesn't just highlights fresh harvests but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Almost on every corner, there are little shops and stalls – little-known treasures that are immensely favored by the locals.

In the city center of Hazratganj, large gatherings start milling around from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.

In the morning, one can visit a no-frills joint situated in the old city area of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also presents unique seasonal delights, such as makkhan malai, a airy dessert found in the winter. The process of making it is intricate and involved. The cook hand-churns the milk and then exposes it at night, allowing the dew to give it its incredible airy feel.

On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some but say that their children are unwilling to take up the art.

A renowned chef from Lucknow has noted that the city's rich food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its hidden eateries.

Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.

The global recognition, it is anticipated, will encourage more people around the world to discover these tales and experience the city to savour the culinary delights of Lucknow.