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Mouth-watering kebabs, fragrant biryani, and airy, ethereal desserts.

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

Worldwide Recognition

Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – including it in a prestigious group of global cities and sparking hopes that it will spotlight Lucknow's sublime food. With this status, it joins a global network of more than four hundred metropolises across more than 100 countries committed to promoting "artistic expression as a driver of development that sustains urban life".

The recognition "stands as proof of its centuries-old gastronomic legacy and vibrant gastronomic culture," as noted by a official from UNESCO's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of 70 cities around the world.

An Urban Center with a Culinary Soul

The recognition for this historic city arrives as little surprise to its locals or passionate food lovers. Many echo the view that it is "an honor long overdue".

With the UNESCO recognition, this cherished, chaotic, and diverse city – the administrative center of India's largest state – is now in the global gaze for what has consistently defined its heart: an profound love for food.

"'The day's menu, how should it be prepared' is a ongoing conversation from morning until night in many homes," notes a local cultural expert. "And you are often judged by the standard of food that is produced in your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's popularly called after its historic affluent Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were conceived, refined, and elevated to extraordinary levels in their imperial kitchens.

These kitchens of the nobility were centers of gastronomic creativity, fusing Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's renowned kebabs were developed. Legend has it that the mutton galouti was devised to feed an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, saffron, and spices and made it so soft that it needed no chewing.

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

Beyond Kebabs and Biryani

In addition to the well-known kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich 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 doesn't just showcases local ingredients but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Almost on many street corners, there are tiny kiosks and kiosks – lesser-known delights that are immensely loved by the locals.

In the heart of the city of Hazratganj, large gatherings start gathering from 5 am at a legendary tea stall to get a piping hot cup of spiced tea with milk, served in earthenware cups, along with fluffy buns slathered with freshly churned white butter.

For breakfast, one can make their way to a unpretentious joint situated in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also offers unique seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is precise and involved. The artisan whisks the milk and then sets it out at night, allowing the dew to give it its incredible frothy texture.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however note that their younger generation are reluctant to take up the art.

A well-known culinary expert from Lucknow has often said that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its lesser-known eateries.

Every dish in Lucknow has a narrative – influenced by family-run food businesses, from humble street carts to bustling restaurants, and guarded family recipes.

The international acclaim, it is hoped, will inspire more people around the world to discover these tales and experience the city to taste the food wonders of Lucknow.