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

The metropolis in India's north of Lucknow has long been a food lovers' paradise, with locals and travelers alike swearing by its superb cuisine.

An International Accolade

Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – adding it to a select roster of global cities and igniting hopes that it will highlight Lucknow's sublime food. With this status, it enters a international community of cities urban centers across more than 100 countries focused on promoting "artistic expression as a catalyst of city development that is sustainable".

The accolade "demonstrates its centuries-old food heritage and dynamic gastronomic culture," as stated by a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this prestigious list of seventy urban centers internationally.

A Metropolis Shaped by Cuisine

The honor for this venerable city is little surprise to its residents or dedicated food lovers. Many echo the view that it is "an honor long overdue".

With the UNESCO designation, this cherished, bustling, and vibrant city – the capital of India's biggest state – is now in the spotlight for what has consistently characterized its heart: an profound passion for food.

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

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's often referred to after its historic affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were created, perfected, and elevated to exquisite levels in their imperial kitchens.

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

It was during this time that Lucknow's most famous kebabs were developed. The story goes that the galouti kebab was devised to cater to an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.

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

More Than Just Famous Dishes

In addition to the well-known kebabs and biryani, the cooks also created a vast array 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 Baniya community's cuisine doesn't just showcases seasonal produce but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Nearly on countless corners, there are small establishments and carts – little-known gems that are wildly loved by the locals.

In the city center of Hazratganj, throngs of people start gathering from early morning at a famous tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with fluffy buns covered in freshly churned white butter.

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

Preserving Tradition for the Future

The city also presents special seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is scientific and demanding. The vendor beats the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing light consistency.

On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however say that their younger generation are reluctant to master the craft.

A renowned chef from Lucknow has frequently stated that the city's immense food legacy places it among the best 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 hidden eateries.

Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.

The worldwide honor, it is believed, will motivate more people worldwide to learn these tales and visit the city to taste the food wonders of Lucknow.