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

The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with inhabitants and tourists equally celebrating its remarkable cuisine.

A Global Honor

Last month, Unesco designated it as a City of Gastronomy within its Creative Cities Network – placing it on a select group of international urban centers and sparking hopes that it will spotlight Lucknow's sublime food. With this title, it joins a worldwide network of over 400 metropolises across more than 100 countries dedicated to promoting "creativity as a driver of development that sustains urban life".

The recognition "is a testament to its deep-rooted food heritage and vibrant food ecosystem," according to a official from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 cities around the world.

An Urban Center with a Culinary Soul

The accolade for this historic city is little surprise to its locals or dedicated food lovers. Many share the view that it is "a recognition that was delayed".

With the UNESCO designation, this cherished, bustling, and vibrant city – the administrative center of India's largest state – is now in the spotlight for what has perennially characterized its heart: an immense devotion for food.

"'What will be cooked, how will it be cooked' is a ongoing dialogue from morning until night in most homes," notes a local cultural expert. "And you are actually assessed by the excellence of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were invented, refined, and raised to exquisite levels in their opulent kitchens.

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

It was during this time that Lucknow's most famous kebabs were created. Legend has it that the galouti kebab was created to cater to an elderly nawab who had lost his teeth. His culinary artists processed the meat with papaya, saffron, and spices and made it so soft that it required no chewing.

But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover securely closed with dough.

More Than Just Famous Dishes

In addition to the well-known 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 sweet bread pudding).

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

The local Baniya community's cuisine doesn't just celebrates seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Virtually on every corner, there are tiny kiosks and stalls – little-known gems that are wildly favored by the locals.

In the city center of Hazratganj, huge crowds start assembling from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with fluffy buns slathered with freshly churned white butter.

For breakfast, one can visit a unpretentious joint operating in the old city area of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also presents unique seasonal delights, such as makkhan malai, a airy dessert found in the winter. The method of making it is precise and complicated. The cook whisks the milk and then sets it out at night, allowing the dew to give it its incredible airy feel.

On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of but note that their younger generation do not want to learn the skill.

A well-known culinary expert from Lucknow has noted that the city's immense 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 generate interest about its hidden eateries.

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

The worldwide honor, it is anticipated, will inspire more people worldwide to explore these tales and visit the city to delight in the culinary delights of Lucknow.