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

The metropolis in India's north of Lucknow has long been a dream destination for epicures, with locals and visitors equally praising its superb cuisine.

An International Accolade

In a recent announcement, UNESCO recognised it as a UNESCO Creative City for Gastronomy – adding it to a select group of world cities and kindling hopes that it will showcase Lucknow's exceptional food. With this designation, it enters a global network of more than four hundred metropolises across more than 100 countries focused on promoting "innovation as a catalyst of city development that is sustainable".

The recognition "stands as proof of its profound culinary traditions and lively culinary scene," according to a representative from Unesco's Regional Office for South Asia.

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

A City Defined by Food

The accolade for this venerable city is hardly a shock to its locals or avid food lovers. Many agree with the opinion that it is "better late than never".

With the UNESCO accolade, this cherished, chaotic, and vibrant city – the capital of India's most populous state – is finally in the limelight for what has perennially shaped its soul: an immense passion for food.

"'What's for dinner, how should it be prepared' is a constant conversation from morning until night in many homes," explains a local cultural expert. "And you are often judged by the standard of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's popularly called after its historic opulent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were invented, refined, and raised to exquisite levels in their opulent kitchens.

These kitchens of the nobility were centers of gastronomic creativity, blending Persian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's renowned kebabs were created. As the tale is told that the mutton galouti was devised to feed an elderly nawab who had lost his teeth. His culinary artists minced the meat with raw papaya, saffron, and a blend of spices and made it so fine that it needed 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 gentle, leisurely heat, with the pot's lid tightly sealed with dough.

Beyond Kebabs and Biryani

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 haven for vegetarians.

The local Baniya community's cuisine doesn't just celebrates local ingredients but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Virtually on many street corners, there are little shops and stalls – lesser-known treasures that are wildly favored by the locals.

In the heart of the city of Hazratganj, large gatherings start assembling from 5 am at a renowned tea stall to get a steaming cup of milky masala chai, served in clay glasses, along with fluffy buns lathered with hand-churned white butter.

In the morning, one can head to a simple joint situated in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also presents remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The technique of making it is scientific and complicated. The cook beats the milk and then sets it out at night, allowing the dew to give it its incredible airy feel.

On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many though say that their younger generation do not want to take up the craft.

A renowned chef from Lucknow has noted that the city's rich food legacy places 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 build recognition about its lesser-known eateries.

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

The international acclaim, it is hoped, will inspire more people globally to learn these tales and experience the city to delight in the gastronomic treasures of Lucknow.