Flavorful Kebabs, Fragrant Biryani along with So Much More: Indian City Secures a Place on UNESCO's Gastronomy List.

Mouth-watering kebabs, fragrant biryani, and whipped, ethereal desserts.

The northern Indian city of Lucknow has long been a food lovers' paradise, with residents and visitors equally celebrating its exquisite cuisine.

Worldwide Recognition

Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – placing it on a prestigious roster of international urban centers and igniting hopes that it will showcase Lucknow's peerless food. With this status, it joins a global network of cities metropolises across more than 100 countries committed to promoting "innovation as a driver of sustainable urban development".

The honor "stands as proof of its profound food heritage and vibrant culinary scene," as noted by a official from UNESCO's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of 70 global destinations internationally.

A Metropolis Shaped by Cuisine

The honor for this historic city arrives as hardly a shock to its residents or avid food lovers. Many share the view that it is "an honor long overdue".

With the UNESCO designation, this adored, lively, and vibrant city – the administrative center of India's biggest state – is now in the spotlight for what has consistently defined its heart: an immense devotion for food.

"'What's for dinner, how should it be prepared' is a ongoing conversation from waking up until night in many homes," notes a local cultural expert. "And you are truly assessed by the quality of food that comes out of your kitchen."

An Imperial Food Tradition

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

These imperial kitchens were centers of culinary innovations, merging Iranian and native Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's renowned kebabs were created. The story goes that the galouti kebab was created to feed an elderly nawab who had lost his teeth. His cooks processed the meat with papaya, saffron, and a blend of spices and made it so fine that it required no chewing.

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

A Diverse Culinary Landscape

Apart from the famous kebabs and biryani, the cooks also developed 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 just about kebabs and biryani – the region is also a dream for plant-based eaters.

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

Iconic Stalls and Historic Shops

Virtually on countless corners, there are tiny kiosks and stalls – lesser-known gems that are wildly loved by the locals.

In the heart of the city of Hazratganj, large gatherings start milling around from early morning at a renowned tea stall to get a steaming cup of milky masala chai, served in kulhads, along with incredibly soft buns lathered with hand-churned white butter.

In the morning, 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 highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also boasts special treats of the season, such as makkhan malai, a airy dessert found in the winter. The process of making it is precise and involved. The vendor whisks the milk and then sets it out at night, allowing the dew to give it its incredible light consistency.

On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some however say that their younger generation are unwilling to master the craft.

A renowned chef from Lucknow has noted that the city's profound food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.

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

The international acclaim, it is hoped, will motivate more people around the world to learn these stories and travel to the city to savour the food wonders of Lucknow.