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Delectable kebabs, fragrant biryani, and fluffy, cloud-like desserts.

The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with locals and travelers equally swearing by its exquisite cuisine.

An International Accolade

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – including it in a select group of international urban centers and kindling hopes that it will showcase Lucknow's peerless food. With this title, it joins a international community of cities metropolises across more than 100 countries committed to promoting "artistic expression as a catalyst of development that sustains urban life".

The accolade "stands as proof of its centuries-old culinary traditions and lively gastronomic culture," as stated by a official from UNESCO's regional bureau for South Asia.

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

A City Defined by Food

The recognition for this time-honored city arrives as little surprise to its residents or avid food lovers. Many echo the opinion that it is "better late than never".

With the UNESCO designation, this cherished, chaotic, and eclectic city – the administrative center of India's largest state – is at last in the global gaze for what has always shaped its heart: an immense devotion for food.

"'The day's menu, how should it be prepared' is a constant dialogue from waking up until night in many homes," explains a local cultural expert. "And you are truly assessed by the excellence of food that emerges from your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were created, perfected, and taken to exquisite levels in their imperial kitchens.

These imperial kitchens were hubs of gastronomic creativity, blending Iranian and local Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's most famous kebabs were developed. The story goes that the galouti kebab was invented to cater to an elderly nawab who had no longer had his teeth. His cooks minced the meat with papaya, kesar, and spices and made it so fine that it needed no chewing.

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

A Diverse Culinary Landscape

Besides the well-known kebabs and biryani, the culinary masters also created 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 vegetarian's paradise.

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

Iconic Stalls and Historic Shops

Virtually on countless corners, there are small establishments and carts – little-known treasures that are wildly loved by the locals.

In the central district of Hazratganj, large gatherings start gathering from early morning at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with fluffy buns lathered with freshly churned white butter.

For breakfast, one can make their way to a no-frills joint operating in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also offers remarkable seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is precise and complicated. The artisan hand-churns the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of though express concern that their younger generation are reluctant to take up the art.

A renowned chef from Lucknow has often said that the city's immense food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its lesser-known eateries.

Every dish in Lucknow comes with a history – crafted by family-run food businesses, from humble street carts to lively restaurants, and guarded family recipes.

The international acclaim, it is hoped, will inspire more people around the world to learn these narratives and travel to the city to taste the gastronomic treasures of Lucknow.