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Mouth-watering kebabs, scented biryani, and whipped, ethereal desserts.

The metropolis in India's north of Lucknow has long been a dream destination for epicures, with inhabitants and travelers equally swearing by its remarkable cuisine.

An International Accolade

Recently, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious list of world cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this status, it joins a global network of over 400 metropolises across more than 100 countries committed to promoting "creativity as a catalyst of sustainable urban development".

The recognition "stands as proof of its deep-rooted gastronomic legacy and dynamic food ecosystem," as noted by 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 internationally.

A Metropolis Shaped by Cuisine

The honor for this venerable city comes as little surprise to its residents or dedicated food lovers. Many share the view that it is "an honor long overdue".

With the UNESCO designation, this adored, lively, and eclectic city – the administrative center of India's most populous state – is at last in the limelight for what has consistently shaped its heart: an unparalleled devotion for food.

"'What will be cooked, the method of preparation' is a continued discussion from waking up until going to bed in many homes," notes a local cultural expert. "And you are actually assessed by the standard of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

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

These imperial kitchens were hubs of gastronomic creativity, fusing Persian and native Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's iconic kebabs were created. Legend has it that the galouti kebab was invented to feed an ageing nawab who had lost his teeth. His cooks minced the meat with papaya, kesar, and spices and made it so fine that it required no chewing.

But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover securely closed with dough.

A Diverse Culinary Landscape

Apart from the famous kebabs and biryani, the cooks also created a repertoire 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 dream for plant-based eaters.

The local Baniya community's cuisine not only celebrates fresh harvests but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Almost on every corner, there are little shops and carts – hidden delights that are immensely favored by the locals.

In the city center of Hazratganj, huge crowds start milling around from 5 am at a legendary tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with incredibly soft buns lathered with hand-churned white butter.

To start the day, one can head to a simple joint operating in the historic quarter 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 presents remarkable seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is precise and complicated. The vendor whisks the milk and then exposes it at night, allowing the dew to give it its unique light consistency.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some however express concern that their children do not want to learn the craft.

A celebrity chef from Lucknow has often said that the city's rich food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, 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 generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.

The worldwide honor, it is believed, will motivate more people around the world to explore these stories and visit the city to savour the gastronomic treasures of Lucknow.