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Delectable kebabs, scented biryani, and airy, ethereal desserts.

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

A Global Honor

In a recent announcement, UNESCO recognised it as a Creative City of Gastronomy – including it in a select roster of global cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this status, it joins a international community of cities urban centers across over 100 countries dedicated to promoting "innovation as a catalyst of sustainable urban development".

The accolade "demonstrates its centuries-old gastronomic legacy and lively culinary scene," as noted by a representative from Unesco's regional bureau for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of 70 global destinations internationally.

A Metropolis Shaped by Cuisine

The honor for this time-honored city comes as little surprise to its residents or dedicated food lovers. Many agree with the sentiment that it is "a recognition that was delayed".

With the UNESCO accolade, this beloved, bustling, and diverse city – the administrative center of India's largest state – is finally in the global gaze for what has perennially characterized its heart: an unparalleled devotion for food.

"'What's for dinner, how should it be prepared' is a ongoing conversation from morning until night in many homes," notes a local cultural expert. "And you are truly assessed by the quality of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's popularly called after its historic wealthy Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were invented, refined, and raised to exquisite levels in their royal kitchens.

These kitchens of the nobility were centers of culinary innovations, fusing Persian and native Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's renowned kebabs were fashioned. As the tale is told that the mutton galouti was devised to cater to an elderly nawab who had lost his teeth. His cooks ground the meat with papaya, kesar, and a blend of spices and made it so fine that it required no chewing.

But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely sealed with a flour paste.

A Diverse Culinary Landscape

Apart from the well-known kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians.

The local traditionally vegetarian community's cuisine not only highlights local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Virtually on countless corners, there are little shops and carts – hidden delights that are immensely popular with the locals.

In the central district of Hazratganj, large gatherings start gathering from the crack of dawn at a legendary tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.

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

Ensuring Legacy Continues

The city also offers remarkable treats of the season, such as makkhan malai, a frothy dessert found in the winter. The method of making it is precise and complicated. The artisan whisks the milk and then leaves it out at night, allowing the dew to give it its incredible frothy texture.

On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of but note that their children are reluctant to learn the skill.

A renowned 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 true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its lesser-known eateries.

Every dish in Lucknow has a narrative – influenced by multi-generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.

The global recognition, it is believed, will inspire more people around the world to discover these narratives and travel to the city to taste the culinary delights of Lucknow.