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Mouth-watering kebabs, aromatic biryani, and airy, ethereal desserts.

The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with residents and visitors alike celebrating its exquisite cuisine.

Worldwide Recognition

Last month, Unesco honored it as a Creative City of Gastronomy – adding it to a exclusive list of international urban centers and kindling hopes that it will spotlight Lucknow's peerless food. With this status, it joins a international community of more than four hundred metropolises across over 100 countries committed to promoting "creativity as a driver of city development that is sustainable".

The recognition "demonstrates its profound food heritage and vibrant food ecosystem," as stated by a spokesperson from UNESCO's Regional Office for South Asia.

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

A Metropolis Shaped by Cuisine

The honor for this venerable city is no surprise to its locals or dedicated food lovers. Many echo the sentiment that it is "an honor long overdue".

With the UNESCO designation, this beloved, lively, and diverse city – the administrative center of India's most populous state – is at last in the spotlight for what has always characterized its essence: an unparalleled passion for food.

"'What will be cooked, how will it be cooked' is a continued discussion from waking up until going to bed in many homes," states a local cultural expert. "And you are truly judged by the standard of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were created, refined, and elevated to extraordinary levels in their royal kitchens.

These royal kitchens were hubs of culinary innovations, merging Persian and native Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's iconic kebabs were fashioned. Legend has it that the galouti kebab was invented to feed an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, kesar, and spices and made it so silky 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 prepared on a low, leisurely heat, with the pot's lid securely sealed with a flour paste.

A Diverse Culinary Landscape

Apart from the famous kebabs and biryani, the culinary masters also developed 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 only about kebabs and biryani – the region is additionally a dream for plant-based eaters.

The local Baniya community's cuisine not only celebrates seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Virtually on countless corners, there are tiny kiosks and kiosks – little-known gems that are extremely favored by the locals.

In the city center of Hazratganj, huge crowds start gathering from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with incredibly soft buns lathered with hand-churned white butter.

In the morning, one can visit a unpretentious joint located in the old city area 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).

Ensuring Legacy Continues

The city also boasts remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The method of making it is intricate and demanding. The vendor whisks the milk and then exposes it at night, allowing the dew to give it its unique frothy texture.

On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of but express concern that their children do not want to master the craft.

A well-known culinary expert from Lucknow has often said that the city's immense food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its lesser-known eateries.

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

The global recognition, it is believed, will inspire more people around the world to explore these tales and visit the city to savour the gastronomic treasures of Lucknow.