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Delectable kebabs, fragrant biryani, and whipped, 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.

An International Accolade

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – placing it on a exclusive group of world cities and sparking hopes that it will showcase Lucknow's peerless food. With this designation, it joins a international community of over 400 metropolises across more than 100 countries dedicated to promoting "artistic expression as a key factor of city development that is sustainable".

The honor "is a testament to its profound gastronomic legacy and dynamic gastronomic culture," according to a representative from Unesco's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of 70 global destinations worldwide.

A City Defined by Food

The accolade for this time-honored city is no surprise to its residents or avid food lovers. Many echo the view that it is "a recognition that was delayed".

With the UNESCO recognition, this beloved, lively, and eclectic city – the capital of India's biggest state – is at last in the limelight for what has always defined its essence: an immense love for food.

"'The day's menu, how will it be cooked' is a constant conversation from waking up until going to bed in many homes," states a local cultural expert. "And you are truly judged by the standard of food that emerges from your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were conceived, evolved, and taken to exquisite levels in their imperial 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 in this era that Lucknow's iconic kebabs were created. As the tale is told that the mutton galouti was devised to cater to an elderly nawab who had no longer had his teeth. His chefs ground the meat with raw papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.

But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover tightly sealed with dough.

Beyond Kebabs and Biryani

Apart from the obvious kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.

The local traditionally vegetarian community's cuisine doesn't just highlights fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Virtually on every corner, there are little shops and carts – hidden delights that are immensely popular with the locals.

In the central district of Hazratganj, huge crowds start gathering from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with fluffy buns slathered with freshly churned white butter.

To start the day, one can visit a simple joint operating in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after 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 remarkable seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The process of making it is intricate and demanding. The cook whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible light consistency.

On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of though note that their children are reluctant to take up the craft.

A well-known culinary expert from Lucknow has often said that the city's immense food legacy puts 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 create awareness about its lesser-known eateries.

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

The worldwide honor, it is believed, will inspire more people globally to learn these narratives and visit the city to taste the gastronomic treasures of Lucknow.