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Tempting kebabs, aromatic biryani, and fluffy, ethereal desserts.

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

An International Accolade

Last month, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive roster of world cities and sparking hopes that it will showcase Lucknow's exceptional food. With this title, it joins a worldwide network of more than four hundred metropolises across over 100 countries committed to promoting "artistic expression as a key factor of sustainable urban development".

The honor "demonstrates its profound culinary traditions and dynamic food ecosystem," as noted by a spokesperson from UNESCO's regional bureau for South Asia.

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

An Urban Center with a Culinary Soul

The honor for this venerable city arrives as no surprise to its inhabitants or dedicated food lovers. Many share the sentiment that it is "better late than never".

With the UNESCO recognition, this cherished, lively, and vibrant city – the administrative center of India's most populous state – is at last in the spotlight for what has always shaped its soul: an immense devotion for food.

"'What will be cooked, how should it be prepared' is a ongoing dialogue from waking up until night in most homes," notes a local cultural expert. "And you are actually evaluated by the standard of food that emerges from your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were created, perfected, and raised to exquisite levels in their royal kitchens.

These royal kitchens were hubs of gastronomic creativity, fusing Persian and indigenous Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's iconic kebabs were developed. Legend has it that the mutton galouti was created to cater to an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, saffron, and spices and made it so soft that it needed no chewing.

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

Beyond Kebabs and Biryani

Besides the well-known kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.

The local traditionally vegetarian community's cuisine not only showcases local ingredients but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Nearly on every corner, there are small establishments and stalls – little-known gems that are immensely favored by the locals.

In the city center of Hazratganj, large gatherings start milling around from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in clay glasses, along with incredibly soft buns lathered with hand-churned white butter.

To start the day, one can make their way to a unpretentious joint situated in the old city area of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also boasts remarkable treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is scientific and complicated. The vendor beats the milk and then sets it out at night, allowing the dew to give it its incredible airy feel.

On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Some though say that their younger generation are unwilling to learn the skill.

A celebrity chef from Lucknow has often said that the city's profound food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its under-the-radar eateries.

Every dish in Lucknow comes with a history – influenced by family-run food businesses, from humble street carts to busy restaurants, and secret family recipes.

The worldwide honor, it is believed, will inspire more people around the world to learn these narratives and visit the city to savour the food wonders of Lucknow.