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

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

An International Accolade

Recently, Unesco honored it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive list of global cities and sparking hopes that it will highlight Lucknow's sublime food. With this status, it joins a global network of over 400 metropolises across more than 100 countries focused on promoting "artistic expression as a driver of city development that is sustainable".

The accolade "demonstrates its centuries-old culinary traditions and dynamic food ecosystem," according to a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of seventy urban centers around the world.

An Urban Center with a Culinary Soul

The accolade for this historic city is hardly a shock to its inhabitants or passionate food lovers. Many share the opinion that it is "an honor long overdue".

With the UNESCO accolade, this beloved, chaotic, and eclectic city – the capital of India's largest state – is now in the limelight for what has consistently characterized its heart: an profound devotion for food.

"'What's for dinner, how should it be prepared' is a constant discussion from morning until going to bed in most homes," notes a local cultural expert. "And you are actually judged by the standard 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 affluent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were invented, evolved, and elevated to exquisite levels in their royal kitchens.

These imperial kitchens were hubs of food experimentation, merging Iranian and native Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's renowned kebabs were created. As the tale is told that the galouti kebab was invented to feed an ageing nawab who had lost his teeth. His chefs minced the meat with raw papaya, saffron, and spices and made it so fine that it needed no chewing.

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

A Diverse Culinary Landscape

Apart from the famous kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.

The local Baniya community's cuisine not only celebrates local ingredients but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Almost on every corner, there are tiny kiosks and kiosks – hidden gems that are wildly popular with the locals.

In the city center of Hazratganj, large gatherings start milling around from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with incredibly soft buns covered in hand-churned white butter.

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

Ensuring Legacy Continues

The city also presents special treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is intricate and demanding. The vendor beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing airy feel.

On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some though note that their younger generation are reluctant to learn the art.

A renowned chef from Lucknow has noted that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its under-the-radar eateries.

Every dish in Lucknow comes with a history – shaped by family-run food businesses, from modest street carts to bustling restaurants, and secret family recipes.

The international acclaim, it is anticipated, will inspire more people around the world to explore these tales and travel to the city to delight in the gastronomic treasures of Lucknow.