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Delectable kebabs, fragrant biryani, and fluffy, cloud-like desserts.

The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with residents and visitors equally swearing by its remarkable cuisine.

Worldwide Recognition

Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – adding it to a prestigious group of world cities and kindling hopes that it will spotlight Lucknow's sublime food. With this designation, it enters a worldwide network of over 400 metropolises across over 100 countries focused on promoting "creativity as a driver of city development that is sustainable".

The accolade "demonstrates its deep-rooted gastronomic legacy and lively food ecosystem," as stated by a representative from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of 70 cities around the world.

A Metropolis Shaped by Cuisine

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

With the UNESCO designation, this beloved, bustling, and vibrant city – the capital of India's largest state – is now in the limelight for what has always shaped its soul: an profound passion for food.

"'The day's menu, how should it be prepared' is a constant conversation from morning until going to bed in most homes," explains a local cultural expert. "And you are truly judged by the excellence of food that comes out of your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, refined, and elevated to exquisite levels in their royal kitchens.

These royal kitchens were epicenters of food experimentation, fusing Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's iconic kebabs were created. As the tale is told that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His culinary artists ground the meat with raw papaya, saffron, and a blend of spices and made it so soft that it required no chewing.

But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely sealed with dough.

More Than Just Famous Dishes

Apart from the famous kebabs and biryani, the cooks also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

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

The local traditionally vegetarian community's cuisine not only celebrates fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Virtually on many street corners, there are small establishments and kiosks – hidden treasures that are wildly popular with the locals.

In the heart of the city of Hazratganj, large gatherings start assembling from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, served in clay glasses, along with pillowy soft buns slathered with freshly churned white butter.

For breakfast, one can head to a unpretentious joint operating in the old city area of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The process of making it is intricate and complicated. The vendor whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible light consistency.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some however express concern 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 puts it right on top 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 hidden eateries.

Every dish in Lucknow tells a story – influenced by generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.

The international acclaim, it is anticipated, will encourage more people around the world to learn these tales and visit the city to savour the culinary delights of Lucknow.