Kebabs, Biryani along with Much More: An Indian Metropolis Secures a Place on UNESCO's Culinary List.

Tempting kebabs, scented biryani, and airy, cloud-like desserts.

The northern Indian city of Lucknow has forever been a dream destination for epicures, with residents and travelers equally praising its remarkable cuisine.

An International Accolade

In a recent announcement, UNESCO recognised it as a Creative City of Gastronomy – adding it to a prestigious group of international urban centers and kindling hopes that it will showcase Lucknow's peerless food. With this status, it becomes part of a international community of over 400 urban centers across over 100 countries committed to promoting "creativity as a catalyst of sustainable urban development".

The accolade "is a testament to its profound gastronomic legacy and dynamic culinary scene," as noted by a representative from UNESCO's Regional Office for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this prestigious list of seventy urban centers internationally.

A City Defined by Food

The honor for this historic city is no surprise to its locals or dedicated food lovers. Many agree with the opinion that it is "an honor long overdue".

With the UNESCO accolade, this cherished, chaotic, and vibrant city – the administrative center of India's biggest state – is at last in the global gaze for what has consistently defined its heart: an unparalleled love for food.

"'What's for dinner, the method of preparation' is a continued discussion from morning until going to bed in most homes," explains a local cultural expert. "And you are actually evaluated by the excellence of food that is produced in your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were invented, perfected, and elevated to exquisite levels in their royal kitchens.

These royal kitchens were hubs of food experimentation, merging Iranian and native Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's most famous kebabs were created. As the tale is told that the galouti kebab was created to feed an ageing nawab who had lost his teeth. His culinary artists minced the meat with papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.

But arguably the most significant 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 sealed with dough.

More Than Just Famous Dishes

Besides the well-known 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 sweet bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.

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

Hidden Gems and Legacy Eateries

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

In the city center of Hazratganj, huge crowds start assembling from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with incredibly soft buns lathered with freshly churned white butter.

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

Safeguarding a Culinary Heritage

The city also offers unique treats of the season, such as makkhan malai, a airy dessert found in the winter. The process of making it is precise and complicated. The vendor hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing light consistency.

On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many however say that their children are reluctant to master the art.

A celebrity chef from Lucknow has noted that the city's profound food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its hidden eateries.

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

The global recognition, it is hoped, will inspire more people around the world to discover these narratives and experience the city to taste the food wonders of Lucknow.