Kebabs, Biryani and Much More: A Historic Indian City Gains Recognition on Unesco Gastronomy List.

Tempting kebabs, fragrant biryani, and fluffy, cloud-like desserts.

The northern Indian city of Lucknow has consistently been a dream destination for epicures, with inhabitants and travelers equally praising its superb cuisine.

An International Accolade

In a recent announcement, UNESCO honored it as a UNESCO Creative City for Gastronomy – placing it on a exclusive roster of international urban centers and igniting hopes that it will showcase Lucknow's exceptional food. With this title, it enters a worldwide network of cities cities across more than 100 countries focused on promoting "creativity as a driver of city development that is sustainable".

The honor "is a testament to its profound gastronomic legacy and lively gastronomic culture," as noted by a representative from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of 70 global destinations internationally.

An Urban Center with a Culinary Soul

The recognition for this time-honored city is no surprise to its locals or avid food lovers. Many agree with the sentiment that it is "an honor long overdue".

With the UNESCO designation, this beloved, chaotic, and vibrant city – the administrative center of India's largest state – is now in the global gaze for what has perennially shaped its essence: an unparalleled devotion for food.

"'What will be cooked, how should it be prepared' is a constant discussion from waking up until going to bed in most homes," explains a local cultural expert. "And you are truly evaluated by the standard of food that comes out of your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were created, perfected, and elevated to exquisite levels in their royal kitchens.

These imperial kitchens were epicenters of gastronomic creativity, blending Persian and native Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's most famous kebabs were created. The story goes that the mutton galouti was invented to cater to an ageing nawab who had lost his teeth. His chefs processed the meat with papaya, kesar, and a blend of spices and made it so silky that it needed 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 gentle, leisurely heat, with the container's cover tightly sealed with a flour paste.

Beyond Kebabs and Biryani

Besides the obvious kebabs and biryani, the cooks also built up a collection 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 also a vegetarian's paradise.

The local traditionally vegetarian community's cuisine doesn't just celebrates local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Nearly on every corner, there are small establishments and stalls – lesser-known delights that are wildly loved by the locals.

In the city center of Hazratganj, huge crowds start assembling from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with incredibly soft buns lathered with freshly churned white butter.

In the morning, one can visit a no-frills joint situated in the old city area of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its freshly fried 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 method of making it is scientific and involved. The vendor hand-churns the milk and then sets it out at night, allowing the dew to give it its amazing frothy texture.

On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of though note that their children are reluctant to take up the craft.

A well-known culinary expert from Lucknow has noted that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its under-the-radar eateries.

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

The worldwide honor, it is believed, will motivate more people worldwide to learn these stories and visit the city to savour the food wonders of Lucknow.