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

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

An International Accolade

Last month, 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 group of international urban centers and igniting hopes that it will showcase Lucknow's peerless food. With this designation, it becomes part of a worldwide network of over 400 urban centers across over 100 countries dedicated to promoting "artistic expression as a key factor of sustainable urban development".

The recognition "demonstrates its profound food heritage and lively culinary scene," as stated by a official from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of seventy urban centers around the world.

A City Defined by Food

The recognition for this venerable city arrives as hardly a shock to its residents or dedicated food lovers. Many agree with the view that it is "an honor long overdue".

With the UNESCO designation, this cherished, chaotic, and eclectic city – the capital of India's largest state – is now in the global gaze for what has perennially characterized its essence: an profound devotion for food.

"'What's for dinner, how will it be cooked' is a ongoing discussion from morning until going to bed in most homes," notes a local cultural expert. "And you are truly judged by the quality of food that comes out of your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were created, perfected, and elevated to exquisite levels in their opulent kitchens.

These kitchens of the nobility were epicenters of culinary innovations, fusing Persian and native Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's iconic kebabs were created. As the tale is told that the mutton galouti was created to feed an elderly nawab who had lost his teeth. His cooks processed the meat with raw papaya, kesar, and spices and made it so fine that it required no chewing.

But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid tightly sealed with a flour paste.

A Diverse Culinary Landscape

In addition to the famous kebabs and biryani, the cooks also developed a vast array 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 also a haven for vegetarians.

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

Time-Tested Food Joints

Virtually on countless corners, there are tiny kiosks and carts – little-known gems that are wildly loved by the locals.

In the city center of Hazratganj, throngs of people start assembling from the crack of dawn at a legendary tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with fluffy buns slathered with hand-churned white butter.

In the morning, one can make their way to a simple joint situated in the old city area of Aminabad. Nearly 150 years after it was set up, 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 special treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is precise and involved. The vendor beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique frothy texture.

On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many though say that their children do not want to master the art.

A celebrity chef from Lucknow has noted that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its hidden eateries.

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

The worldwide honor, it is believed, will motivate more people worldwide to learn these tales and visit the city to taste the culinary delights of Lucknow.