Succulent Kebabs, Aromatic Biryani and a World More: An Indian Metropolis Earns a Spot on Unesco Gastronomy List.

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

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

An International Accolade

In a recent announcement, Unesco designated it as a UNESCO Creative City for Gastronomy – adding it to a exclusive group of global cities and kindling hopes that it will showcase Lucknow's exceptional food. With this status, it becomes part of a global network of more than four hundred urban centers across over 100 countries dedicated to promoting "artistic expression as a catalyst of sustainable urban development".

The honor "is a testament to its profound food heritage and lively food ecosystem," as noted by a official from UNESCO's regional bureau for South Asia.

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

An Urban Center with a Culinary Soul

The honor for this time-honored city comes as little surprise to its locals or avid food lovers. Many echo the sentiment that it is "a recognition that was delayed".

With the UNESCO designation, this beloved, chaotic, and diverse city – the capital of India's biggest state – is now in the global gaze for what has perennially defined its essence: an profound devotion for food.

"'What's for dinner, the method of preparation' is a constant dialogue from waking up until going to bed in many homes," explains a local cultural expert. "And you are truly judged by the excellence of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were created, refined, and elevated to exquisite levels in their imperial kitchens.

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

It was in that period that Lucknow's renowned kebabs were fashioned. As the tale is told that the mutton galouti was created to cater to an elderly nawab who had no longer had his teeth. His cooks processed the meat with raw papaya, kesar, and spices and made it so soft that it needed no chewing.

But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover securely closed with dough.

More Than Just Famous Dishes

Besides the famous kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (rich 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 haven for vegetarians.

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

Iconic Stalls and Historic Shops

Virtually on every corner, there are small establishments and stalls – lesser-known treasures that are immensely popular with the locals.

In the heart of the city of Hazratganj, large gatherings start gathering from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, served in earthenware cups, along with fluffy buns slathered with hand-churned white butter.

To start the day, one can visit a simple joint located in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also presents remarkable seasonal delights, such as makkhan malai, a airy dessert found in the winter. The technique of making it is precise and involved. The artisan hand-churns the milk and then exposes it at night, allowing the dew to give it its incredible light consistency.

On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many however express concern that their children are unwilling to take up the craft.

A well-known culinary expert from Lucknow has noted that the city's rich food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its hidden eateries.

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

The worldwide honor, it is believed, will encourage more people worldwide to explore these tales and travel to the city to savour the culinary delights of Lucknow.