Flavorful Kebabs, Fragrant Biryani and Much More: A Historic Indian City Earns a Spot on UNESCO's Culinary List.

Delectable kebabs, scented biryani, and airy, ethereal desserts.

The metropolis in India's north of Lucknow has long been a food lovers' paradise, with inhabitants and visitors equally celebrating its remarkable cuisine.

A Global Honor

Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – placing it on a select list of international urban centers and sparking hopes that it will highlight Lucknow's sublime food. With this title, it joins a global network of more than four hundred urban centers across over 100 countries focused on promoting "creativity as a catalyst of city development that is sustainable".

The honor "is a testament to its centuries-old food heritage and dynamic culinary scene," according to 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 highly sought-after list of 70 cities worldwide.

An Urban Center with a Culinary Soul

The accolade for this time-honored city is no surprise to its inhabitants or dedicated food lovers. Many share the sentiment that it is "a recognition that was delayed".

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

"'The day's menu, how will it be cooked' is a ongoing conversation from morning until night in most homes," explains a local cultural expert. "And you are truly evaluated by the excellence of food that is produced in your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were created, evolved, and elevated to extraordinary levels in their opulent kitchens.

These imperial kitchens were hubs of culinary innovations, fusing Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's iconic kebabs were created. The story goes that the mutton galouti was invented to cater to an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with raw papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.

But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly sealed with a flour paste.

A Diverse Culinary Landscape

Besides the famous kebabs and biryani, the cooks 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 far more than kebabs and biryani – the region is additionally a haven for vegetarians.

The local Baniya community's cuisine not only showcases local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Nearly on every corner, there are tiny kiosks and carts – hidden delights that are wildly loved by the locals.

In the heart of the city of Hazratganj, huge crowds start assembling from early morning at a legendary 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.

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

Ensuring Legacy Continues

The city also boasts unique seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is precise and involved. The artisan whisks the milk and then sets it out at night, allowing the dew to give it its amazing airy feel.

On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many but note that their younger generation are reluctant to master the art.

A well-known culinary expert from Lucknow has noted that the city's immense food legacy puts 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 under-the-radar eateries.

Every dish in Lucknow tells a story – crafted by family-run food businesses, from modest street carts to bustling restaurants, and closely held family recipes.

The international acclaim, it is hoped, will encourage more people worldwide to discover these narratives and experience the city to delight in the culinary delights of Lucknow.