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Tempting kebabs, scented biryani, and whipped, cloud-like desserts.

The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with locals and tourists equally celebrating its exquisite cuisine.

A Global Honor

In a recent announcement, Unesco honored it as a City of Gastronomy within its Creative Cities Network – placing it on a select list of world cities and kindling hopes that it will highlight Lucknow's exceptional food. With this status, it becomes part of a global network of more than four hundred metropolises across more than 100 countries committed to promoting "artistic expression as a key factor of sustainable urban development".

The recognition "demonstrates its deep-rooted culinary traditions and lively food ecosystem," according to a official from Unesco's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of seventy urban centers around the world.

A Metropolis Shaped by Cuisine

The recognition for this venerable city comes as little surprise to its inhabitants or avid food lovers. Many share the view that it is "better late than never".

With the UNESCO accolade, this beloved, lively, and eclectic city – the administrative center of India's largest state – is at last in the spotlight for what has always defined its soul: an profound love for food.

"'The day's menu, how should it be prepared' is a continued discussion from morning until night in most homes," explains a local cultural expert. "And you are truly assessed by the standard of food that emerges from your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, evolved, and elevated to exquisite levels in their royal kitchens.

These royal kitchens were centers of culinary innovations, fusing Iranian and native Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's iconic kebabs were created. Legend has it that the mutton galouti was created to cater to an ageing nawab who had lost his teeth. His chefs processed the meat with papaya, kesar, and a blend of spices and made it so soft that it required no chewing.

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

More Than Just Famous Dishes

Besides the obvious kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

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

The local Baniya community's cuisine not only celebrates seasonal produce but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Almost on many street corners, there are small establishments and stalls – lesser-known treasures that are wildly loved by the locals.

In the city center of Hazratganj, throngs of people start milling around from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, served in clay glasses, along with incredibly soft buns lathered with freshly churned white butter.

For breakfast, one can make their way to a no-frills joint situated in the old city area of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also presents special treats of the season, such as makkhan malai, a frothy dessert found in the winter. The process of making it is scientific and complicated. The cook whisks the milk and then sets it out at night, allowing the dew to give it its unique light consistency.

On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of but note that their children are reluctant to take up the craft.

A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its lesser-known eateries.

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

The worldwide honor, it is believed, will inspire more people globally to discover these tales and experience the city to savour the gastronomic treasures of Lucknow.