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

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

A Global Honor

In a recent announcement, Unesco recognised it as a UNESCO Creative City for Gastronomy – placing it on a exclusive roster of international urban centers and kindling hopes that it will highlight Lucknow's exceptional food. With this designation, it joins a worldwide network of more than four hundred metropolises across over 100 countries dedicated to promoting "artistic expression as a catalyst of sustainable urban development".

The honor "stands as proof of its deep-rooted gastronomic legacy and lively gastronomic culture," according to a spokesperson from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of seventy urban centers around the world.

An Urban Center with a Culinary Soul

The honor for this historic city comes as no surprise to its inhabitants or passionate food lovers. Many echo the sentiment that it is "better late than never".

With the UNESCO accolade, this adored, lively, and eclectic city – the capital of India's most populous state – is now in the global gaze for what has always defined its heart: an profound devotion for food.

"'What's for dinner, how will it be cooked' is a constant dialogue from morning until going to bed in most homes," notes a local cultural expert. "And you are often judged by the excellence of food that is produced in your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, evolved, and raised to sublime levels in their royal kitchens.

These royal kitchens were centers of food experimentation, merging Persian and local Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's renowned kebabs were developed. Legend has it that the galouti kebab was invented to feed an elderly nawab who had lost his teeth. His culinary artists ground the meat with raw papaya, saffron, and spices and made it so fine that it needed no chewing.

But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid tightly closed with dough.

A Diverse Culinary Landscape

Besides the obvious kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.

The local Baniya community's cuisine doesn't just showcases local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Almost on many street corners, there are small establishments and stalls – hidden delights that are immensely loved by the locals.

In the central district of Hazratganj, large gatherings start assembling from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with pillowy soft buns slathered with freshly churned white butter.

In the morning, one can head to a unpretentious joint located in the old city area of Aminabad. Almost 150 years after it was founded, 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 offers unique seasonal delights, such as makkhan malai, a airy dessert available in the winter. The process of making it is scientific and involved. The vendor whisks the milk and then exposes it at night, allowing the dew to give it its unique airy feel.

On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some however note that their younger generation are unwilling to master the skill.

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

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

The global recognition, it is believed, will motivate more people worldwide to discover these tales and experience the city to savour the food wonders of Lucknow.