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Delectable kebabs, fragrant biryani, and airy, ethereal desserts.

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

Worldwide Recognition

Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – including it in a select roster of global cities and igniting hopes that it will showcase Lucknow's sublime food. With this status, it enters a global network of over 400 urban centers across more than 100 countries dedicated to promoting "innovation as a key factor of development that sustains urban life".

The honor "stands as proof of its profound gastronomic legacy and dynamic gastronomic culture," as noted by a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 cities worldwide.

A Metropolis Shaped by Cuisine

The honor for this venerable city comes as hardly a shock to its locals or avid food lovers. Many share the sentiment that it is "better late than never".

With the UNESCO designation, this beloved, lively, and vibrant city – the administrative center of India's most populous state – is finally in the spotlight for what has perennially shaped its essence: an unparalleled devotion for food.

"'The day's menu, the method of preparation' is a continued discussion from waking up until going to bed in many homes," states a local cultural expert. "And you are often evaluated by the standard of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's widely known after its historic wealthy Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were created, evolved, and taken to exquisite levels in their imperial kitchens.

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

It was during this time that Lucknow's iconic kebabs were developed. As the tale is told that the galouti kebab was created to cater to an elderly nawab who had lost his teeth. His cooks ground the meat with papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.

But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid securely sealed with dough.

A Diverse Culinary Landscape

Apart from the well-known kebabs and biryani, the culinary masters also built up a repertoire 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 haven for vegetarians.

The local Baniya community's cuisine not only highlights seasonal produce but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Almost on countless corners, there are tiny kiosks and carts – lesser-known gems that are immensely loved by the locals.

In the heart of the city of Hazratganj, throngs of people start gathering from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, presented in clay glasses, along with incredibly soft buns lathered with freshly churned white butter.

For breakfast, one can visit a simple joint located in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers special seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is intricate and demanding. The artisan hand-churns the milk and then sets it out at night, allowing the dew to give it its amazing frothy texture.

On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but note that their children are reluctant to learn the art.

A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy places it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its hidden eateries.

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

The international acclaim, it is anticipated, will encourage more people around the world to discover these narratives and visit the city to delight in the gastronomic treasures of Lucknow.