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Mouth-watering kebabs, fragrant biryani, and airy, cloud-like desserts.

The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with residents and tourists alike swearing by its remarkable cuisine.

An International Accolade

Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – adding it to a prestigious group of international urban centers and kindling hopes that it will showcase Lucknow's sublime food. With this designation, it joins a international community of over 400 urban centers across more than 100 countries focused on promoting "artistic expression as a driver of city development that is sustainable".

The accolade "stands as proof of its centuries-old culinary traditions and lively food ecosystem," according to a official from UNESCO's regional bureau for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of seventy urban centers worldwide.

An Urban Center with a Culinary Soul

The accolade for this historic city comes as little surprise to its locals or dedicated food lovers. Many agree with the opinion that it is "an honor long overdue".

With the UNESCO accolade, this beloved, lively, and diverse city – the administrative center of India's most populous state – is now in the limelight for what has always characterized its essence: an profound love for food.

"'What's for dinner, how will it be cooked' is a ongoing discussion from waking up until going to bed in many homes," states a local cultural expert. "And you are actually evaluated by the excellence of food that emerges from your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were created, refined, and raised to exquisite levels in their royal kitchens.

These imperial kitchens were centers of culinary innovations, blending Persian and indigenous Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's iconic kebabs were developed. The story goes that the mutton galouti was devised to feed an ageing nawab who had lost his teeth. His culinary artists ground the meat with raw papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.

But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid tightly sealed with dough.

Beyond Kebabs and Biryani

Besides the famous kebabs and biryani, the cooks also developed a collection of dishes that included kormas (creamy 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 haven for vegetarians.

The local Baniya community's cuisine not only showcases fresh harvests but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Nearly on many street corners, there are small establishments and kiosks – lesser-known treasures that are wildly popular with the locals.

In the city center of Hazratganj, throngs of people start milling around from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, served in earthenware cups, along with fluffy buns slathered with hand-churned white butter.

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

Ensuring Legacy Continues

The city also offers remarkable seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The process of making it is intricate and involved. The cook hand-churns the milk and then exposes it at night, allowing the dew to give it its incredible airy feel.

On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of however express concern that their younger generation do not want to master the art.

A celebrity 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, however, will occur only if Lucknow can now create awareness about its hidden eateries.

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

The global recognition, it is hoped, will motivate more people around the world to discover these narratives and visit the city to taste the gastronomic treasures of Lucknow.