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Tempting kebabs, aromatic biryani, and airy, ethereal desserts.

The metropolis in India's north of Lucknow has long been a haven for gastronomes, with inhabitants and travelers equally celebrating its superb cuisine.

A Global Honor

In a recent announcement, Unesco designated it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive list of world cities and igniting hopes that it will showcase Lucknow's peerless food. With this designation, it joins a international community of cities metropolises across over 100 countries focused on promoting "innovation as a key factor of sustainable urban development".

The honor "demonstrates its deep-rooted food heritage and lively culinary scene," according to a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 global destinations worldwide.

A City Defined by Food

The honor for this venerable city comes as no surprise to its inhabitants or dedicated food lovers. Many agree with the sentiment that it is "better late than never".

With the UNESCO recognition, this cherished, chaotic, and vibrant city – the capital of India's biggest state – is now in the global gaze for what has consistently shaped its essence: an unparalleled love for food.

"'What's for dinner, how will it be cooked' is a ongoing conversation from morning until going to bed in many homes," explains a local cultural expert. "And you are often assessed by the excellence of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, refined, and elevated to extraordinary levels in their opulent kitchens.

These royal kitchens were epicenters of gastronomic creativity, merging Persian and indigenous Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's iconic kebabs were fashioned. The story goes that the mutton galouti was devised to feed an ageing nawab who had lost his teeth. His cooks minced the meat with papaya, saffron, and a blend of spices and made it so silky that it required 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, slow heat, with the pot's lid securely sealed with a flour paste.

Beyond Kebabs and Biryani

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

However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.

The local Baniya community's cuisine doesn't just celebrates fresh harvests but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Time-Tested Food Joints

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

In the city center of Hazratganj, throngs of people start assembling from the crack of dawn at a legendary tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with fluffy buns slathered with hand-churned white butter.

For breakfast, one can make their way to a simple joint situated in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers unique seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is precise and complicated. The vendor beats the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing light consistency.

On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some though say that their younger generation do not want to take up the art.

A well-known culinary expert from Lucknow has noted that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its hidden eateries.

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

The worldwide honor, it is hoped, will motivate more people globally to explore these tales and travel to the city to taste the food wonders of Lucknow.