Flavorful Kebabs, Aromatic Biryani along with Much More: Indian City Secures a Place on the UNESCO Gastronomy List.

Delectable kebabs, aromatic biryani, and fluffy, cloud-like desserts.

The historic city in northern India of Lucknow has forever been a food lovers' paradise, with locals and travelers alike praising its remarkable cuisine.

An International Accolade

Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – adding it to a select list of global cities and sparking hopes that it will showcase Lucknow's exceptional food. With this title, it becomes part of a international community of cities cities across over 100 countries committed to promoting "artistic expression as a driver of city development that is sustainable".

The accolade "demonstrates its centuries-old gastronomic legacy and vibrant culinary scene," according to a official from UNESCO's Regional Office for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of 70 cities around the world.

A Metropolis Shaped by Cuisine

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

With the UNESCO accolade, this adored, chaotic, and diverse city – the administrative center of India's largest state – is finally in the global gaze for what has perennially shaped its essence: an immense love for food.

"'What will be cooked, how should it be prepared' is a constant dialogue from waking up until night in many homes," notes a local cultural expert. "And you are actually evaluated by the standard of food that is produced in your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were invented, refined, and raised to exquisite levels in their opulent kitchens.

These royal kitchens were epicenters of food experimentation, fusing Persian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's renowned kebabs were developed. The story goes that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His chefs processed the meat with papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.

But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely closed with a flour paste.

Beyond Kebabs and Biryani

In addition to the famous kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

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

The local Baniya community's cuisine doesn't just showcases local ingredients but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Virtually on every corner, there are tiny kiosks and stalls – little-known delights that are extremely popular with the locals.

In the central district of Hazratganj, large gatherings start assembling from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with pillowy soft buns covered in hand-churned white butter.

In the morning, one can make their way to a no-frills joint situated in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also boasts special treats of the season, such as makkhan malai, a airy dessert available in the winter. The process of making it is intricate and involved. The artisan hand-churns the milk and then leaves it out at night, allowing the dew to give it its amazing light consistency.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Many though express concern that their children do not want to take up the skill.

A celebrity chef from Lucknow has noted that the city's rich food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its hidden eateries.

Every dish in Lucknow comes with a history – influenced by family-run food businesses, from modest street carts to busy restaurants, and guarded family recipes.

The international acclaim, it is anticipated, will inspire more people around the world to learn these narratives and experience the city to taste the culinary delights of Lucknow.