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Delectable kebabs, scented biryani, and fluffy, cloud-like desserts.

The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with locals and visitors equally celebrating its exquisite cuisine.

Worldwide Recognition

Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – including it in a select roster of world cities and sparking hopes that it will highlight Lucknow's exceptional food. With this designation, it enters a international community of more than four hundred urban centers across more than 100 countries focused on promoting "creativity as a key factor of city development that is sustainable".

The recognition "demonstrates its centuries-old gastronomic legacy and dynamic food ecosystem," as stated by a spokesperson from Unesco's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of 70 cities around the world.

A City Defined by Food

The recognition for this venerable city is no surprise to its inhabitants or passionate food lovers. Many echo the view that it is "a recognition that was delayed".

With the UNESCO accolade, this beloved, chaotic, and vibrant city – the administrative center of India's biggest state – is at last in the global gaze for what has consistently characterized its heart: an profound love for food.

"'What will be cooked, how will it be cooked' is a continued dialogue from morning until night in many homes," states a local cultural expert. "And you are truly evaluated by the standard of food that emerges from your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were conceived, evolved, and taken to sublime levels in their opulent kitchens.

These imperial kitchens were centers of culinary innovations, fusing Iranian and local Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's iconic kebabs were developed. The story goes that the galouti kebab was invented to feed an ageing nawab who had lost his teeth. His culinary artists processed the meat with papaya, saffron, and spices and made it so soft that it needed no chewing.

But arguably the most significant 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 tightly sealed with dough.

More Than Just Famous Dishes

Apart from the famous kebabs and biryani, the cooks also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.

The local Baniya community's cuisine not only showcases fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Virtually on many street corners, there are little shops and carts – hidden treasures that are wildly popular with the locals.

In the city center of Hazratganj, large gatherings start assembling from early morning at a legendary tea stall to get a piping hot cup of spiced tea with milk, served in earthenware cups, along with pillowy soft buns covered in hand-churned white butter.

For breakfast, one can visit a simple joint operating in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also boasts special seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is precise and involved. The cook beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing airy feel.

On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many but note that their children are reluctant to master the skill.

A celebrity chef from Lucknow has noted that the city's profound food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its hidden eateries.

Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from humble street carts to busy restaurants, and secret family recipes.

The global recognition, it is anticipated, will inspire more people around the world to learn these tales and experience the city to savour the food wonders of Lucknow.