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

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

A Global Honor

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive group of global cities and kindling hopes that it will highlight Lucknow's peerless food. With this status, it enters a worldwide network of cities metropolises across more than 100 countries committed to promoting "innovation as a catalyst of city development that is sustainable".

The honor "demonstrates its centuries-old culinary traditions and lively culinary scene," as noted by a spokesperson from UNESCO's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of seventy urban centers around the world.

A City Defined by Food

The honor for this time-honored city arrives as no surprise to its inhabitants or avid food lovers. Many agree with the view that it is "a recognition that was delayed".

With the UNESCO accolade, this beloved, lively, and diverse city – the capital of India's most populous state – is finally in the limelight for what has consistently characterized its essence: an profound devotion for food.

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

An Imperial Food Tradition

The City of Nawabs – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were invented, perfected, and elevated to sublime levels in their imperial kitchens.

These kitchens of the nobility were hubs of gastronomic creativity, fusing Iranian and indigenous Indian styles to create what became known as the food of Awadh.

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

But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid securely sealed with a flour paste.

More Than Just Famous Dishes

In addition to the obvious kebabs and biryani, the cooks also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

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

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

Time-Tested Food Joints

Nearly on countless corners, there are small establishments and carts – lesser-known treasures that are extremely loved by the locals.

In the city center of Hazratganj, huge crowds start milling around from the crack of dawn at a legendary tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with pillowy soft buns covered in hand-churned white butter.

In the morning, one can head to a unpretentious joint operating in the old city area of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also boasts remarkable treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is intricate and demanding. The vendor hand-churns the milk and then sets it out at night, allowing the dew to give it its amazing airy feel.

On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many though express concern that their younger generation do not want to learn the skill.

A well-known culinary expert from Lucknow has noted that the city's rich food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its lesser-known eateries.

Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.

The global recognition, it is hoped, will motivate more people globally to explore these tales and experience the city to savour the culinary delights of Lucknow.