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

The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with inhabitants and travelers equally praising its superb cuisine.

A Global Honor

Last month, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – placing it on a select group of world cities and sparking hopes that it will spotlight Lucknow's peerless food. With this title, it becomes part of a international community of more than four hundred cities across over 100 countries committed to promoting "creativity as a key factor of city development that is sustainable".

The accolade "is a testament to its profound food heritage and lively food ecosystem," as noted by a official from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of 70 cities internationally.

A City Defined by Food

The accolade for this historic city arrives as little surprise to its locals or avid food lovers. Many echo the view that it is "a recognition that was delayed".

With the UNESCO recognition, this adored, bustling, and eclectic city – the administrative center of India's biggest state – is at last in the spotlight for what has always shaped its soul: an unparalleled passion for food.

"'What will be cooked, how should it be prepared' is a constant discussion from morning until night in most homes," explains a local cultural expert. "And you are often assessed by the excellence of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's widely known after its historic affluent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were conceived, perfected, and raised to extraordinary levels in their imperial kitchens.

These kitchens of the nobility were centers of culinary innovations, blending Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's iconic kebabs were created. As the tale is told that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His cooks processed the meat with raw papaya, saffron, and a blend of spices and made it so soft that it required no chewing.

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

More Than Just Famous Dishes

In addition to the obvious kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

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

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

Hidden Gems and Legacy Eateries

Almost on countless corners, there are little shops and carts – hidden treasures that are immensely favored by the locals.

In the city center of Hazratganj, huge crowds start assembling from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.

To start the day, one can make their way to a no-frills joint operating in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also boasts special seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is scientific and demanding. The cook beats the milk and then sets it out at night, allowing the dew to give it its unique frothy texture.

On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of but say that their children are unwilling to learn the skill.

A renowned chef from Lucknow has often said that the city's rich food legacy positions it right on top of the Indian street food experience. The real value 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 – shaped by multi-generational food businesses, from modest street carts to busy restaurants, and secret family recipes.

The worldwide honor, it is believed, will encourage more people around the world to explore these stories and travel to the city to delight in the gastronomic treasures of Lucknow.