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Tempting kebabs, aromatic biryani, and airy, ethereal desserts.

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

A Global Honor

Last month, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – including it in a select group of world cities and sparking hopes that it will spotlight Lucknow's sublime food. With this designation, it enters a worldwide network of more than four hundred urban centers across over 100 countries committed to promoting "creativity as a catalyst of development that sustains urban life".

The honor "stands as proof of its profound food heritage and dynamic culinary scene," as noted by a representative from Unesco's regional bureau for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this coveted list of seventy urban centers internationally.

A City Defined by Food

The honor for this time-honored city comes as little surprise to its residents or avid food lovers. Many agree with the opinion that it is "better late than never".

With the UNESCO designation, this adored, lively, and eclectic city – the administrative center of India's largest state – is now in the spotlight for what has always defined its heart: an profound passion for food.

"'What will be cooked, the method of preparation' is a ongoing dialogue from waking up until going to bed in most homes," states a local cultural expert. "And you are actually evaluated by the excellence of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were created, perfected, and taken to sublime levels in their imperial kitchens.

These kitchens of the nobility were centers of gastronomic creativity, merging Persian and native Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's renowned kebabs were developed. The story goes that the galouti kebab was invented to feed an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, saffron, and spices and made it so fine that it required no chewing.

But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover tightly sealed with a flour paste.

Beyond Kebabs and Biryani

Apart from 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 not only about kebabs and biryani – the region is additionally a vegetarian's paradise.

The local Baniya community's cuisine not only highlights local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Virtually on countless corners, there are small establishments and kiosks – lesser-known gems that are extremely popular with the locals.

In the city center of Hazratganj, throngs of people start assembling from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with incredibly soft buns lathered with freshly churned white butter.

To start the day, one can head 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).

Safeguarding a Culinary Heritage

The city also boasts remarkable seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The process of making it is precise and demanding. The cook whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique airy feel.

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

A celebrity chef from Lucknow has noted that the city's rich food legacy places it right on top of the Indian street food experience. The significant impact 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 – shaped by multi-generational food businesses, from humble street carts to busy restaurants, and secret family recipes.

The global recognition, it is anticipated, will encourage more people around the world to learn these stories and experience the city to delight in the gastronomic treasures of Lucknow.