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Mouth-watering kebabs, fragrant biryani, and airy, cloud-like desserts.

The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with inhabitants and tourists alike celebrating its superb cuisine.

A Global Honor

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious roster of global cities and igniting hopes that it will showcase Lucknow's sublime food. With this status, it becomes part of a worldwide network of cities metropolises across over 100 countries dedicated to promoting "creativity as a driver of development that sustains urban life".

The accolade "is a testament to its centuries-old food heritage and vibrant culinary scene," as stated by a spokesperson from Unesco's regional bureau for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of 70 cities worldwide.

A Metropolis Shaped by Cuisine

The honor for this time-honored city arrives as no surprise to its locals or passionate food lovers. Many agree with the sentiment that it is "an honor long overdue".

With the UNESCO recognition, this adored, bustling, and diverse city – the capital of India's most populous state – is now in the limelight for what has always characterized its heart: an profound love for food.

"'What's for dinner, how will it be cooked' is a ongoing discussion from waking up until night in most homes," states a local cultural expert. "And you are truly assessed 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 historic opulent Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were conceived, perfected, and elevated to extraordinary levels in their imperial kitchens.

These royal kitchens were centers of food experimentation, fusing Iranian and native Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's most famous kebabs were developed. The story goes that the mutton galouti was devised to feed an elderly nawab who had lost his teeth. His culinary artists ground the meat with papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.

But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely closed with dough.

A Diverse Culinary Landscape

In addition to the obvious kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet 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 not only celebrates local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Almost on every corner, there are tiny kiosks and kiosks – little-known delights that are extremely popular with 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, presented in clay glasses, along with incredibly soft buns covered in hand-churned white butter.

In the morning, one can visit a simple joint situated in the old city area of Aminabad. Nearly 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 boasts special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The process of making it is precise and complicated. The vendor hand-churns the milk and then sets it out at night, allowing the dew to give it its amazing airy feel.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Many but say that their younger generation are reluctant to learn the art.

A celebrity chef from Lucknow has frequently stated that the city's immense food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its hidden eateries.

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

The global recognition, it is believed, will inspire more people worldwide to learn these tales and travel to the city to delight in the food wonders of Lucknow.