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

The metropolis in India's north of Lucknow has long been a dream destination for epicures, with locals and visitors equally swearing by its superb cuisine.

A Global Honor

Recently, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious list of international urban centers and sparking hopes that it will spotlight Lucknow's sublime food. With this status, it joins a global network of over 400 cities across more than 100 countries focused on promoting "innovation as a catalyst of sustainable urban development".

The accolade "stands as proof of its centuries-old culinary traditions and lively food ecosystem," according to a representative from UNESCO's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 global destinations around the world.

An Urban Center with a Culinary Soul

The honor for this venerable city is little surprise to its inhabitants 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 biggest state – is now in the spotlight for what has perennially characterized its heart: an unparalleled love for food.

"'What will be cooked, how should it be prepared' is a ongoing dialogue from morning until night in most homes," notes a local cultural expert. "And you are truly evaluated by the standard of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, perfected, and taken to exquisite levels in their imperial kitchens.

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

It was in that period that Lucknow's most famous kebabs were fashioned. Legend has it that the mutton galouti was devised to cater to an ageing nawab who had lost his teeth. His culinary artists processed the meat with papaya, saffron, and spices and made it so fine that it needed no chewing.

But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely sealed with a flour paste.

More Than Just Famous Dishes

Besides the obvious kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

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

The local traditionally vegetarian community's cuisine doesn't just showcases seasonal produce but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Virtually on many street corners, there are tiny kiosks and stalls – hidden delights that are immensely popular with the locals.

In the city center of Hazratganj, large gatherings start assembling from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, served in kulhads, along with fluffy buns slathered with freshly churned white butter.

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

Preserving Tradition for the Future

The city also offers remarkable seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is intricate and complicated. The vendor hand-churns the milk and then sets it out at night, allowing the dew to give it its incredible airy feel.

On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many however say that their younger generation are reluctant to learn the craft.

A renowned chef from Lucknow has often said that the city's immense food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its hidden eateries.

Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.

The global recognition, it is anticipated, will encourage more people worldwide to discover these tales and visit the city to delight in the gastronomic treasures of Lucknow.