Flavorful Kebabs, Aromatic Biryani and Much More: A Historic Indian City Secures a Place on Unesco Gastronomy List.

Tempting kebabs, scented biryani, and whipped, ethereal desserts.

The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with residents and travelers alike praising its remarkable cuisine.

An International Accolade

Recently, UNESCO designated it as a UNESCO Creative City for Gastronomy – including it in a exclusive list of global cities and kindling hopes that it will spotlight Lucknow's peerless food. With this designation, it joins a global network of more than four hundred metropolises across over 100 countries committed to promoting "creativity as a driver of development that sustains urban life".

The honor "stands as proof of its centuries-old food heritage and lively culinary scene," as stated by a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of seventy urban centers worldwide.

A City Defined by Food

The accolade for this historic city is little surprise to its residents or passionate food lovers. Many share the sentiment that it is "better late than never".

With the UNESCO accolade, this cherished, bustling, and eclectic city – the administrative center of India's biggest state – is finally in the limelight for what has perennially characterized its heart: an unparalleled devotion for food.

"'What's for dinner, how should it be prepared' is a constant dialogue from morning until going to bed in many homes," explains a local cultural expert. "And you are actually judged by the quality of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, evolved, and raised to sublime levels in their royal kitchens.

These kitchens of the nobility were hubs of gastronomic creativity, merging 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 mutton galouti was devised to cater to an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, saffron, and spices and made it so fine that it required no chewing.

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

More Than Just Famous Dishes

Besides the famous 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 decadent bread pudding).

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

The local traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Nearly on every corner, there are tiny kiosks and carts – little-known treasures that are immensely favored by the locals.

In the heart of the city of Hazratganj, throngs of people start assembling from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with fluffy buns covered in freshly churned white butter.

For breakfast, one can head to a no-frills joint situated in the old city area of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also boasts unique treats of the season, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is precise and complicated. The vendor beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique airy feel.

On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many but express concern that their younger generation are reluctant to master the craft.

A well-known culinary expert from Lucknow has often said that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its lesser-known eateries.

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

The global recognition, it is believed, will encourage more people globally to discover these stories and experience the city to taste the gastronomic treasures of Lucknow.