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Tempting kebabs, fragrant biryani, and fluffy, cloud-like desserts.

The metropolis in India's north of Lucknow has long been a haven for gastronomes, with residents and travelers equally praising its superb cuisine.

A Global Honor

Last month, UNESCO recognised it as a Creative City of Gastronomy – including it in a select roster of global cities and kindling hopes that it will spotlight Lucknow's sublime food. With this status, it joins a global network of more than four hundred urban centers across more than 100 countries committed to promoting "artistic expression as a driver of sustainable urban development".

The recognition "is a testament to its deep-rooted gastronomic legacy and lively food ecosystem," as stated by a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of seventy urban centers internationally.

A City Defined by Food

The honor for this historic city arrives as no surprise to its residents or passionate food lovers. Many agree with the view that it is "better late than never".

With the UNESCO recognition, this adored, lively, and eclectic city – the capital of India's biggest state – is now in the spotlight for what has consistently shaped its heart: an unparalleled devotion for food.

"'What will be cooked, how will it be cooked' is a constant dialogue from morning until going to bed in most homes," states a local cultural expert. "And you are truly evaluated by the quality of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's popularly called after its historic affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, refined, and elevated to sublime levels in their imperial kitchens.

These royal kitchens were epicenters of gastronomic creativity, fusing Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's most famous kebabs were created. Legend has it that the galouti kebab was invented to cater to an ageing nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, saffron, and 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-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover tightly closed with a flour paste.

More Than Just Famous Dishes

In addition to the famous kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

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

The local Baniya community's cuisine not only highlights seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Nearly on every corner, there are tiny kiosks and stalls – little-known delights that are wildly popular with the locals.

In the heart of the city of Hazratganj, huge crowds start gathering from the crack of dawn at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with fluffy buns slathered with hand-churned white butter.

In the morning, one can visit a unpretentious joint operating in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also boasts unique seasonal delights, such as makkhan malai, a airy dessert found in the winter. The method of making it is precise and complicated. The cook beats the milk and then leaves it out at night, allowing the dew to give it its amazing airy feel.

On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some though say that their children are unwilling to take up the skill.

A celebrity chef from Lucknow has often said that the city's rich food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its hidden eateries.

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

The worldwide honor, it is hoped, will encourage more people globally to learn these tales and travel to the city to delight in the food wonders of Lucknow.