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

The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with inhabitants and tourists alike praising its superb cuisine.

Worldwide Recognition

In a recent announcement, UNESCO designated it as a UNESCO Creative City for Gastronomy – including it in a prestigious list of global cities and igniting hopes that it will highlight Lucknow's peerless food. With this designation, it becomes part of a global network of over 400 cities across over 100 countries focused on promoting "creativity as a catalyst of city development that is sustainable".

The recognition "demonstrates its deep-rooted food heritage and dynamic food ecosystem," as stated by a representative from UNESCO's regional bureau for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this prestigious list of 70 global destinations internationally.

An Urban Center with a Culinary Soul

The honor for this venerable city is hardly a shock to its locals or passionate food lovers. Many share the opinion that it is "a recognition that was delayed".

With the UNESCO recognition, this adored, lively, and vibrant city – the capital of India's biggest state – is at last in the limelight for what has consistently defined its heart: an unparalleled devotion for food.

"'What's for dinner, the method of preparation' is a continued dialogue from morning until going to bed in many homes," notes a local cultural expert. "And you are actually judged by the standard of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, refined, and elevated to extraordinary levels in their royal kitchens.

These royal kitchens were epicenters of food experimentation, blending Iranian 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 mutton galouti was created to cater to an elderly nawab who had no longer had his teeth. His chefs minced the meat with papaya, saffron, 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

Apart from the obvious kebabs and biryani, the cooks also developed 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 dream for plant-based eaters.

The local Baniya community's cuisine doesn't just highlights 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 countless corners, there are tiny kiosks and stalls – little-known gems that are wildly popular with the locals.

In the city center of Hazratganj, huge crowds start milling around from the crack of dawn at a legendary tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with pillowy soft buns slathered with freshly churned white butter.

In the morning, one can head to a no-frills 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 hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also boasts special treats of the season, such as makkhan malai, a frothy dessert available in the winter. The method of making it is precise and involved. The vendor hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its unique light consistency.

On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of but say that their younger generation do not want to master the art.

A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its lesser-known eateries.

Every dish in Lucknow has a narrative – shaped by family-run food businesses, from humble street carts to lively restaurants, and guarded family recipes.

The global recognition, it is anticipated, will motivate more people around the world to explore these tales and visit the city to taste the food wonders of Lucknow.