Kebabs, Fragrant Biryani and So Much More: An Indian Metropolis Earns a Spot on UNESCO's Gastronomy List.

Mouth-watering kebabs, aromatic biryani, and airy, cloud-like desserts.

The northern Indian city of Lucknow has long been a haven for gastronomes, with residents and tourists equally swearing by its superb cuisine.

Worldwide Recognition

Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – adding it to a exclusive roster of world cities and sparking hopes that it will showcase Lucknow's exceptional food. With this title, it joins a worldwide network of more than four hundred cities across over 100 countries committed to promoting "innovation as a catalyst of sustainable urban development".

The recognition "stands as proof of its deep-rooted gastronomic legacy and lively food ecosystem," as stated by a representative from UNESCO's regional bureau for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of 70 global destinations worldwide.

A City Defined by Food

The accolade for this historic city comes as hardly a shock to its residents or dedicated food lovers. Many echo the opinion that it is "an honor long overdue".

With the UNESCO accolade, this adored, bustling, and eclectic city – the capital of India's largest state – is now in the limelight for what has perennially characterized its essence: an immense love for food.

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

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were invented, refined, and taken to exquisite levels in their royal kitchens.

These kitchens of the nobility were centers of culinary innovations, fusing Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's most famous kebabs were fashioned. Legend has it that the galouti kebab was devised to cater to an ageing nawab who had lost his teeth. His chefs minced the meat with raw papaya, saffron, and spices and made it so soft that it required 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 low, slow heat, with the pot's lid tightly closed with dough.

More Than Just Famous Dishes

Apart from the well-known kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise.

The local traditionally vegetarian community's cuisine not only celebrates seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Nearly on many street corners, there are small establishments and carts – little-known gems that are immensely favored by the locals.

In the heart of the city of Hazratganj, throngs of people start gathering from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with incredibly soft buns covered in hand-churned white butter.

For breakfast, one can head to a unpretentious joint located in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also boasts remarkable treats of the season, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is intricate and involved. The cook beats the milk and then leaves it out at night, allowing the dew to give it its unique light consistency.

On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many but note that their children are unwilling to learn the art.

A renowned chef from Lucknow has often said that the city's rich food legacy positions it at the very pinnacle 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 hidden eateries.

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

The global recognition, it is believed, will motivate more people worldwide to learn these narratives and visit the city to taste the gastronomic treasures of Lucknow.