Flavorful Kebabs, Aromatic Biryani along with So Much More: A Historic Indian City Earns a Spot on UNESCO's Gastronomy List.

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

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

An International Accolade

Recently, UNESCO recognised it as a UNESCO Creative City for Gastronomy – adding it to a prestigious roster of world cities and igniting hopes that it will highlight Lucknow's sublime food. With this title, it enters a worldwide network of cities urban centers across over 100 countries committed to promoting "artistic expression as a driver of sustainable urban development".

The honor "demonstrates its profound culinary traditions and vibrant gastronomic culture," as stated by a spokesperson from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this coveted list of 70 cities internationally.

A City Defined by Food

The recognition for this venerable city arrives as no surprise to its inhabitants or avid food lovers. Many agree with the view that it is "better late than never".

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

"'What will be cooked, how should it be prepared' is a continued conversation from waking up until night in most homes," explains a local cultural expert. "And you are truly assessed by the standard of food that is produced in your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, evolved, and elevated to sublime levels in their imperial kitchens.

These kitchens of the nobility were centers of culinary innovations, fusing Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's most famous kebabs were created. As the tale is told that the galouti kebab was created to feed an elderly nawab who had lost his teeth. His cooks ground the meat with papaya, kesar, and a blend of spices and made it so soft that it required no chewing.

But arguably the most significant contribution of the cooks 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.

More Than Just Famous Dishes

Besides the famous kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians.

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

Hidden Gems and Legacy Eateries

Virtually on many street corners, there are tiny kiosks and stalls – hidden gems that are immensely loved by the locals.

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

To start the day, one can make their way to a unpretentious joint situated in the old city area of Aminabad. Nearly 150 years after it was established, the place is still highly popular 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 method of making it is scientific and involved. The cook whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible light consistency.

On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of but express concern that their younger generation are unwilling to take up the craft.

A renowned chef 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 occur only if Lucknow can now generate interest about its under-the-radar eateries.

Every dish in Lucknow comes with a history – influenced by generational food businesses, from modest street carts to lively restaurants, and secret family recipes.

The global recognition, it is anticipated, will motivate more people worldwide to explore these tales and experience the city to savour the food wonders of Lucknow.