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Mouth-watering kebabs, aromatic biryani, and whipped, cloud-like desserts.

The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with residents and travelers alike praising its superb cuisine.

A Global Honor

Last month, UNESCO recognised it as a UNESCO Creative City for Gastronomy – adding it to a prestigious roster of world cities and sparking hopes that it will showcase Lucknow's peerless food. With this designation, it becomes part of a global network of cities urban centers across over 100 countries dedicated to promoting "artistic expression as a driver of city development that is sustainable".

The accolade "stands as proof of its centuries-old gastronomic legacy and vibrant gastronomic culture," as noted by a representative from Unesco's regional bureau for South Asia.

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

A City Defined by Food

The accolade for this historic city arrives as no surprise to its inhabitants or dedicated food lovers. Many share the opinion that it is "a recognition that was delayed".

With the UNESCO accolade, this cherished, chaotic, and vibrant city – the administrative center of India's largest state – is finally in the spotlight for what has always characterized its heart: an profound love for food.

"'The day's menu, the method of preparation' is a constant dialogue from morning until night in most homes," explains a local cultural expert. "And you are truly assessed by the quality of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were created, refined, and taken to sublime levels in their imperial kitchens.

These kitchens of the nobility were epicenters of culinary innovations, blending Iranian and local Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's renowned kebabs were developed. Legend has it that the galouti kebab was created to cater to an ageing nawab who had no longer had his teeth. His cooks minced the meat with papaya, saffron, and a blend of spices and made it so soft 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 gentle, leisurely heat, with the pot's lid tightly sealed with a flour paste.

A Diverse Culinary Landscape

In addition to the obvious 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 sweet bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.

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

Time-Tested Food Joints

Virtually on countless corners, there are small establishments and carts – little-known gems that are wildly popular with the locals.

In the central district of Hazratganj, large gatherings start assembling from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with fluffy buns lathered with freshly churned white butter.

In the morning, one can head to a simple joint situated in the old city area of Aminabad. Nearly 150 years after it was set up, 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 offers remarkable treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is precise and complicated. The vendor whisks the milk and then sets it out at night, allowing the dew to give it its unique frothy texture.

On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many though note that their children are unwilling to master the art.

A renowned chef from Lucknow has frequently stated that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its lesser-known eateries.

Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.

The worldwide honor, it is believed, will inspire more people around the world to learn these tales and travel to the city to delight in the culinary delights of Lucknow.