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

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

A Global Honor

Last month, UNESCO designated it as a Creative City of Gastronomy – placing it on a prestigious group of international urban centers and igniting hopes that it will highlight Lucknow's peerless food. With this status, it enters a international community of cities urban centers across more than 100 countries committed to promoting "innovation as a driver of development that sustains urban life".

The accolade "demonstrates its profound gastronomic legacy and vibrant food ecosystem," according to a spokesperson from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of 70 global destinations around the world.

An Urban Center with a Culinary Soul

The recognition for this venerable city comes as no surprise to its locals or passionate food lovers. Many share the view that it is "an honor long overdue".

With the UNESCO designation, this cherished, lively, and vibrant city – the administrative center of India's biggest state – is now in the limelight for what has perennially characterized its heart: an unparalleled love for food.

"'The day's menu, how will it be cooked' is a constant dialogue from morning until night in many homes," states a local cultural expert. "And you are actually assessed by the quality of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, refined, and raised to extraordinary levels in their opulent kitchens.

These kitchens of the nobility were hubs of food experimentation, blending Persian and local Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's renowned kebabs were created. Legend has it that the mutton galouti was invented to cater to an elderly nawab who had no longer had his teeth. His cooks processed the meat with raw papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.

But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly sealed with dough.

Beyond Kebabs and Biryani

Besides the obvious kebabs and biryani, the cooks 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 not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.

The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Nearly on countless corners, there are small establishments and carts – lesser-known gems that are immensely favored by the locals.

In the city center of Hazratganj, large gatherings start gathering from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with pillowy soft buns lathered with hand-churned white butter.

For breakfast, one can head to a simple joint situated in the old city area of Aminabad. Nearly 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 presents special seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is intricate and involved. The cook beats the milk and then sets it out at night, allowing the dew to give it its amazing airy feel.

On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many though note that their younger generation are unwilling to master the skill.

A celebrity chef from Lucknow has often said that the city's rich food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.

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

The international acclaim, it is believed, will motivate more people around the world to explore these narratives and experience the city to taste the culinary delights of Lucknow.