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Delectable kebabs, scented biryani, and airy, ethereal desserts.

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

A Global Honor

Recently, Unesco recognised it as a Creative City of Gastronomy – including it in a select list of global cities and igniting hopes that it will spotlight Lucknow's peerless food. With this title, it enters a international community of cities metropolises across more than 100 countries dedicated to promoting "creativity as a key factor of development that sustains urban life".

The recognition "stands as proof of its profound gastronomic legacy and dynamic gastronomic culture," according to a representative from UNESCO's Regional Office for South Asia.

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

An Urban Center with a Culinary Soul

The recognition for this historic city is hardly a shock to its inhabitants or avid food lovers. Many echo the view that it is "a recognition that was delayed".

With the UNESCO accolade, this adored, bustling, and eclectic city – the capital of India's most populous state – is finally in the limelight for what has perennially shaped its soul: an profound love for food.

"'What's for dinner, the method of preparation' is a ongoing dialogue from waking up until night in most homes," explains a local cultural expert. "And you are actually assessed by the quality of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were conceived, perfected, and elevated to sublime levels in their imperial kitchens.

These imperial kitchens were centers of gastronomic creativity, blending Iranian and native Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's renowned kebabs were created. The story goes that the galouti kebab was created to feed an ageing nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, saffron, and spices and made it so fine that it required no chewing.

But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid securely closed with dough.

Beyond Kebabs and Biryani

In addition to 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 far more than kebabs and biryani – the region is also a haven for vegetarians.

The local Baniya community's cuisine not only celebrates local ingredients but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Almost on many street corners, there are little shops and stalls – hidden gems that are immensely loved by the locals.

In the heart of the city of Hazratganj, huge crowds start assembling from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with pillowy soft buns slathered with freshly churned white butter.

In the morning, one can visit a simple joint located in the historic quarter 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).

Ensuring Legacy Continues

The city also boasts unique seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The process of making it is intricate and involved. The artisan hand-churns the milk and then sets it out at night, allowing the dew to give it its unique airy feel.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some however express concern that their children are reluctant to take up the craft.

A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its lesser-known eateries.

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

The international acclaim, it is believed, will encourage more people globally to learn these stories and travel to the city to delight in the culinary delights of Lucknow.