Succulent Kebabs, Biryani along with a World More: A Historic Indian City Secures a Place on the UNESCO Culinary List.

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

The northern Indian city of Lucknow has forever been a dream destination for epicures, with inhabitants and tourists alike praising its exquisite cuisine.

A Global Honor

In a recent announcement, UNESCO honored it as a UNESCO Creative City for Gastronomy – adding it to a exclusive group of world cities and kindling hopes that it will highlight Lucknow's peerless food. With this title, it becomes part of a worldwide network of over 400 metropolises across over 100 countries focused on promoting "creativity as a catalyst of sustainable urban development".

The recognition "stands as proof of its profound food heritage and dynamic gastronomic culture," according to a official from UNESCO's regional bureau for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of 70 cities around the world.

An Urban Center with a Culinary Soul

The accolade for this historic city comes as little surprise to its residents or dedicated food lovers. Many agree with the sentiment that it is "a recognition that was delayed".

With the UNESCO accolade, this cherished, chaotic, and eclectic city – the capital of India's largest state – is at last in the global gaze for what has always defined its soul: an profound love for food.

"'The day's menu, how will it be cooked' is a constant dialogue from waking up until going to bed in many homes," explains a local cultural expert. "And you are truly assessed by the quality of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's widely known after its historic wealthy Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were created, perfected, and raised to extraordinary levels in their royal kitchens.

These royal kitchens were epicenters of gastronomic creativity, merging Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's most famous kebabs were fashioned. Legend has it that the mutton galouti was invented to cater to an ageing nawab who had lost his teeth. His cooks processed the meat with raw papaya, kesar, and spices and made it so silky that it required no chewing.

But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly closed with a flour paste.

More Than Just Famous Dishes

In addition to the well-known kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.

The local traditionally vegetarian community's cuisine not only highlights fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Time-Tested Food Joints

Virtually on every corner, there are small establishments and carts – hidden gems that are extremely favored by the locals.

In the city center of Hazratganj, throngs of people start gathering from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with fluffy buns slathered with freshly churned white butter.

To start the day, one can head to a no-frills joint operating in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also presents unique seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is intricate and demanding. The vendor hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible frothy texture.

On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some though say that their younger generation are unwilling to master the skill.

A renowned chef from Lucknow has noted that the city's rich food legacy places it right on top 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 – crafted by family-run food businesses, from modest street carts to lively restaurants, and secret family recipes.

The global recognition, it is anticipated, will inspire more people around the world to explore these stories and visit the city to savour the gastronomic treasures of Lucknow.