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Delectable kebabs, fragrant biryani, and fluffy, ethereal desserts.

The metropolis in India's north of Lucknow has long been a dream destination for epicures, with residents and travelers equally swearing by its superb cuisine.

A Global Honor

In a recent announcement, UNESCO honored it as a UNESCO Creative City for Gastronomy – adding it to a prestigious roster of global cities and igniting hopes that it will highlight Lucknow's exceptional food. With this status, it enters a worldwide network of cities cities across more than 100 countries focused on promoting "innovation as a catalyst of city development that is sustainable".

The honor "stands as proof of its deep-rooted gastronomic legacy and vibrant culinary scene," according to a official from UNESCO's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this coveted list of 70 cities internationally.

A City Defined by Food

The recognition for this historic city arrives as hardly a shock to its residents or avid food lovers. Many agree with the view that it is "an honor long overdue".

With the UNESCO recognition, this beloved, lively, and vibrant city – the capital of India's biggest state – is at last in the global gaze for what has consistently shaped its soul: an profound passion for food.

"'What's for dinner, how will it be cooked' is a constant discussion from morning until night in most homes," explains a local cultural expert. "And you are truly assessed by the quality of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were created, refined, and elevated to exquisite levels in their opulent kitchens.

These imperial kitchens were epicenters of gastronomic creativity, merging Iranian and native Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's iconic kebabs were fashioned. As the tale is told that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His chefs minced the meat with raw papaya, saffron, and spices and made it so fine that it required no chewing.

But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly closed with a flour paste.

A Diverse Culinary Landscape

Apart from the famous kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.

The local Baniya community's cuisine not only celebrates local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Nearly on every corner, there are small establishments and kiosks – hidden delights that are extremely popular with the locals.

In the heart of the city of Hazratganj, throngs of people start assembling from 5 am at a legendary tea stall to get a steaming cup of milky masala chai, served in kulhads, along with fluffy buns slathered with hand-churned white butter.

For breakfast, one can head to a no-frills joint situated in the historic quarter of Aminabad. Almost 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).

Preserving Tradition for the Future

The city also boasts unique treats of the season, such as makkhan malai, a frothy dessert found in the winter. The process of making it is scientific and involved. The artisan whisks the milk and then exposes it 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. A number of though say that their younger generation do not want to master the art.

A celebrity chef from Lucknow has noted that the city's immense food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its lesser-known eateries.

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

The global recognition, it is hoped, will inspire more people worldwide to learn these stories and visit the city to delight in the food wonders of Lucknow.