Succulent Kebabs, Aromatic Biryani along with Much More: An Indian Metropolis Gains Recognition on the UNESCO Culinary List.

Mouth-watering kebabs, scented biryani, and fluffy, ethereal desserts.

The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with inhabitants and travelers equally praising its superb cuisine.

An International Accolade

In a recent announcement, Unesco recognised it as a Creative City of Gastronomy – placing it on a prestigious roster of international urban centers and igniting hopes that it will spotlight Lucknow's sublime food. With this status, it enters a global network of over 400 urban centers across over 100 countries committed to promoting "artistic expression as a catalyst of development that sustains urban life".

The honor "demonstrates its centuries-old food heritage and lively culinary scene," as noted by a official from Unesco's Regional Office for South Asia.

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

An Urban Center with a Culinary Soul

The accolade for this historic city is little surprise to its inhabitants or avid food lovers. Many agree with the opinion that it is "a recognition that was delayed".

With the UNESCO designation, this cherished, lively, and diverse city – the administrative center of India's biggest state – is now in the limelight for what has always characterized its heart: an unparalleled love for food.

"'What's for dinner, how should it be prepared' is a constant dialogue from waking up until going to bed in many homes," notes a local cultural expert. "And you are actually assessed by the excellence 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 tender kebabs and a distinctive take on biryani that were conceived, evolved, and raised to extraordinary levels in their imperial kitchens.

These kitchens of the nobility were hubs of gastronomic creativity, merging Persian and local Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's most famous kebabs were developed. As the tale is told that the mutton galouti was invented to cater to an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.

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

More Than Just Famous Dishes

Besides the famous kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (creamy 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 haven for vegetarians.

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

Hidden Gems and Legacy Eateries

Almost on many street corners, there are small establishments and stalls – little-known treasures that are extremely popular with the locals.

In the city center of Hazratganj, throngs of people start assembling from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, presented in kulhads, along with fluffy buns lathered with freshly churned white butter.

In the morning, one can head to a unpretentious joint located in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also offers special treats of the season, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is scientific and involved. The vendor hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing light consistency.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of though express concern that their younger generation are reluctant to learn the craft.

A renowned chef from Lucknow has often said that the city's rich food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its lesser-known eateries.

Every dish in Lucknow tells a story – influenced by family-run food businesses, from modest street carts to lively restaurants, and guarded family recipes.

The international acclaim, it is hoped, will motivate more people worldwide to learn these stories and visit the city to taste the food wonders of Lucknow.