Kebabs, Aromatic Biryani along with Much More: A Historic Indian City Gains Recognition on Unesco Creative Cities List.

Tempting kebabs, aromatic biryani, and fluffy, cloud-like desserts.

The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with locals and tourists alike swearing by its exquisite cuisine.

An International Accolade

Last month, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – including it in a select roster of global cities and kindling hopes that it will spotlight Lucknow's peerless food. With this status, it becomes part of a worldwide network of cities cities across more than 100 countries focused on promoting "artistic expression as a driver of sustainable urban development".

The honor "is a testament to its centuries-old gastronomic legacy and lively culinary scene," as noted by a official from UNESCO's regional bureau for South Asia.

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

An Urban Center with a Culinary Soul

The recognition for this historic city is little surprise to its inhabitants or dedicated food lovers. Many agree with the opinion that it is "an honor long overdue".

With the UNESCO accolade, this cherished, chaotic, and diverse city – the capital of India's largest state – is at last in the limelight for what has perennially shaped its soul: an unparalleled passion for food.

"'The day's menu, how should it be prepared' is a continued dialogue from morning until going to bed in most homes," explains a local cultural expert. "And you are often judged by the excellence of food that emerges from your kitchen."

An Imperial Food Tradition

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

These kitchens of the nobility were epicenters of food experimentation, blending Persian and native Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's iconic kebabs were created. The story goes that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.

But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover tightly sealed with a flour paste.

More Than Just Famous Dishes

Apart from the well-known kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (rich 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 vegetarian's paradise.

The local Baniya community's cuisine doesn't just highlights fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Almost on every corner, there are little shops and stalls – hidden treasures that are extremely favored by the locals.

In the city center of Hazratganj, huge crowds start assembling from 5 am at a legendary tea stall to get a steaming cup of milky masala chai, served in clay glasses, along with fluffy buns slathered with freshly churned white butter.

For breakfast, one can make their way to a simple joint operating in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also boasts unique treats of the season, such as makkhan malai, a airy dessert available in the winter. The process of making it is scientific and involved. The artisan whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing light consistency.

On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many but say that their children are reluctant to master the skill.

A renowned chef from Lucknow has frequently stated that the city's rich food legacy puts 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 generate interest about its under-the-radar eateries.

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

The international acclaim, it is believed, will encourage more people worldwide to learn these stories and experience the city to savour the food wonders of Lucknow.