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Mouth-watering kebabs, scented 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 equally celebrating its exquisite cuisine.

An International Accolade

Recently, Unesco recognised it as a UNESCO Creative City for Gastronomy – placing it on a select list of world cities and igniting hopes that it will highlight Lucknow's exceptional food. With this designation, it enters a global network of cities cities across over 100 countries dedicated to promoting "creativity as a key factor of sustainable urban development".

The honor "demonstrates its profound food heritage and lively gastronomic culture," as stated by a official from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 cities around the world.

An Urban Center with a Culinary Soul

The recognition for this time-honored city arrives as hardly a shock to its inhabitants or dedicated food lovers. Many echo the sentiment that it is "an honor long overdue".

With the UNESCO designation, this adored, lively, and eclectic city – the capital of India's largest state – is at last in the spotlight for what has perennially shaped its soul: an immense passion for food.

"'What will be cooked, how will it be cooked' is a continued discussion from waking up until night in most homes," states a local cultural expert. "And you are actually evaluated by the standard of food that is produced in your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were conceived, evolved, and elevated to sublime levels in their opulent kitchens.

These kitchens of the nobility were centers of culinary innovations, fusing Persian and local Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's iconic kebabs were created. The story goes that the mutton galouti was devised to cater to an ageing nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.

But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid tightly closed with a flour paste.

Beyond Kebabs and Biryani

In addition to the obvious kebabs and biryani, the cooks also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise.

The local Baniya community's cuisine doesn't just showcases local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Nearly on countless corners, there are small establishments and stalls – hidden treasures that are extremely popular with the locals.

In the central district of Hazratganj, huge crowds start milling around from early morning at a legendary tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with incredibly soft buns slathered with hand-churned white butter.

To start the day, one can visit a no-frills joint located in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also presents special seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The process of making it is intricate and demanding. The vendor whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique light consistency.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some however express concern that their children are reluctant to learn the craft.

A renowned chef from Lucknow has often said that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its lesser-known eateries.

Every dish in Lucknow comes with a history – shaped by family-run food businesses, from humble street carts to bustling restaurants, and closely held family recipes.

The international acclaim, it is believed, will inspire more people worldwide to discover these tales and travel to the city to taste the food wonders of Lucknow.