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

The metropolis in India's north of Lucknow has long been a food lovers' paradise, with residents and travelers alike praising its exquisite cuisine.

A Global Honor

Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – including it in a select list of world cities and igniting hopes that it will highlight Lucknow's exceptional food. With this designation, it joins a global network of cities urban centers across over 100 countries focused on promoting "creativity as a driver of city development that is sustainable".

The accolade "stands as proof of its deep-rooted food heritage and lively culinary scene," according to a spokesperson from UNESCO's regional bureau for South Asia.

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

An Urban Center with a Culinary Soul

The honor for this time-honored city arrives as no surprise to its residents or avid food lovers. Many echo the sentiment that it is "better late than never".

With the UNESCO designation, this cherished, lively, and diverse city – the capital of India's biggest state – is now in the global gaze for what has always characterized its soul: an profound devotion for food.

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

An Imperial Food Tradition

The Nawabi City – as it's popularly called after its historic opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, evolved, and elevated to exquisite levels in their opulent kitchens.

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

It was in that period that Lucknow's iconic kebabs were fashioned. Legend has it that the galouti kebab was devised to cater to an elderly nawab who had lost his teeth. His culinary artists processed the meat with papaya, kesar, and 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, leisurely heat, with the pot's lid tightly sealed with a flour paste.

Beyond Kebabs and Biryani

Besides 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 decadent bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.

The local traditionally vegetarian community's cuisine doesn't just 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 countless corners, there are small establishments and kiosks – hidden gems that are immensely popular with the locals.

In the central district of Hazratganj, throngs of people start milling around from 5 am at a famous tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.

In the morning, one can make their way to a simple joint located in the old city area of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also boasts special treats of the season, such as makkhan malai, a frothy dessert found in the winter. The process of making it is precise and demanding. The artisan beats the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing light consistency.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Many though say that their children are reluctant to learn the skill.

A renowned chef from Lucknow has often said that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its hidden eateries.

Every dish in Lucknow has a narrative – shaped by generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.

The global recognition, it is believed, will encourage more people worldwide to explore these stories and experience the city to savour the food wonders of Lucknow.