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Delectable kebabs, aromatic biryani, and whipped, cloud-like desserts.

The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with locals and visitors equally praising its remarkable cuisine.

An International Accolade

Last month, Unesco honored it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive group of global cities and igniting hopes that it will spotlight Lucknow's peerless food. With this designation, it enters a international community of more than four hundred metropolises across over 100 countries committed to promoting "innovation as a driver of city development that is sustainable".

The honor "demonstrates its profound food heritage and vibrant gastronomic culture," as noted by a spokesperson from UNESCO's regional bureau for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of seventy urban centers worldwide.

A Metropolis Shaped by Cuisine

The recognition for this time-honored city is hardly a shock to its residents or dedicated food lovers. Many agree with the view that it is "better late than never".

With the UNESCO accolade, this cherished, chaotic, and eclectic city – the capital of India's most populous state – is at last in the global gaze for what has consistently shaped its soul: an unparalleled passion for food.

"'The day's menu, the method of preparation' is a continued conversation from waking up until night in most homes," notes a local cultural expert. "And you are truly assessed by the quality of food that emerges from your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were created, evolved, and taken to exquisite levels in their royal kitchens.

These royal kitchens were centers of food experimentation, 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 renowned kebabs were created. As the tale is told that the mutton galouti was devised to cater to an ageing nawab who had lost his teeth. His cooks ground the meat with papaya, kesar, and spices and made it so silky that it needed no chewing.

But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover tightly closed with a flour paste.

More Than Just Famous Dishes

Besides the obvious kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.

The local Baniya community's cuisine doesn't just celebrates seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Nearly on countless corners, there are little shops and carts – little-known gems that are extremely favored by the locals.

In the city center of Hazratganj, huge crowds start gathering from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, served in clay glasses, along with pillowy soft buns covered in hand-churned white butter.

To start the day, one can head to a no-frills joint located in the old city area of Aminabad. Almost 150 years after it was established, 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 offers special seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The process of making it is scientific and complicated. The cook hand-churns the milk and then sets it out at night, allowing the dew to give it its amazing light consistency.

On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some but say that their children are reluctant to learn the craft.

A renowned chef from Lucknow has noted that the city's profound food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its lesser-known eateries.

Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.

The international acclaim, it is anticipated, will inspire more people worldwide to discover these stories and visit the city to delight in the food wonders of Lucknow.