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Tempting kebabs, fragrant biryani, and whipped, cloud-like desserts.

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

A Global Honor

Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – including it in a exclusive group of global cities and kindling hopes that it will spotlight Lucknow's peerless food. With this status, it becomes part of a global network of over 400 urban centers across more than 100 countries committed to promoting "creativity as a driver of development that sustains urban life".

The accolade "stands as proof of its deep-rooted culinary traditions and dynamic food ecosystem," as stated by a official from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this coveted list of seventy urban centers worldwide.

A Metropolis Shaped by Cuisine

The recognition for this historic city arrives as little surprise to its residents or dedicated food lovers. Many share the view that it is "an honor long overdue".

With the UNESCO recognition, this cherished, chaotic, and vibrant city – the administrative center of India's largest state – is finally in the spotlight for what has always shaped its soul: an profound love for food.

"'The day's menu, how should it be prepared' is a continued dialogue from morning until going to bed in most homes," states a local cultural expert. "And you are actually assessed by the standard of food that emerges from your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's often referred to after its historic affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, evolved, and raised to extraordinary levels in their royal kitchens.

These kitchens of the nobility were hubs of gastronomic creativity, merging Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's renowned kebabs were created. The story goes that the mutton galouti was invented to cater to an ageing nawab who had lost his teeth. His cooks ground the meat with papaya, kesar, and a blend of spices and made it so fine that it required no chewing.

But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid securely sealed with a flour paste.

More Than Just Famous Dishes

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

However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.

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

Iconic Stalls and Historic Shops

Virtually on every corner, there are small establishments and carts – lesser-known treasures that are extremely loved by the locals.

In the city center of Hazratganj, throngs of people start gathering from 5 am at a legendary tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with pillowy soft buns covered in hand-churned white butter.

For breakfast, one can visit a no-frills joint situated in the historic quarter of Aminabad. Nearly 150 years after it was set up, 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 precise and complicated. The artisan hand-churns the milk and then sets it out at night, allowing the dew to give it its incredible light consistency.

On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some but say that their younger generation do not want to master the craft.

A well-known culinary expert 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 be realized only if Lucknow can now generate interest about its hidden eateries.

Every dish in Lucknow comes with a history – crafted by generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.

The international acclaim, it is believed, will motivate more people around the world to explore these stories and visit the city to savour the gastronomic treasures of Lucknow.