Succulent Kebabs, Fragrant Biryani and a World More: Indian City Secures a Place on the UNESCO Gastronomy List.

Delectable kebabs, fragrant biryani, and fluffy, cloud-like desserts.

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

A Global Honor

Last month, Unesco designated it as a Creative City of Gastronomy – including it in a exclusive roster of international urban centers and igniting hopes that it will showcase Lucknow's peerless food. With this status, it becomes part of a worldwide network of over 400 urban centers across more than 100 countries dedicated to promoting "innovation as a driver of city development that is sustainable".

The recognition "stands as proof of its deep-rooted culinary traditions and vibrant culinary scene," as stated by a official from Unesco's regional bureau for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 cities worldwide.

An Urban Center with a Culinary Soul

The recognition for this historic city arrives as hardly a shock to its locals or dedicated food lovers. Many share the opinion that it is "a recognition that was delayed".

With the UNESCO accolade, this beloved, lively, and eclectic city – the capital of India's largest state – is at last in the limelight for what has consistently defined its soul: an profound passion for food.

"'The day's menu, how should it be prepared' is a ongoing dialogue from waking up until going to bed in many homes," explains a local cultural expert. "And you are often judged by the quality of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were invented, evolved, and taken to sublime levels in their opulent kitchens.

These kitchens of the nobility were hubs of culinary innovations, blending Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's iconic kebabs were created. Legend has it that the mutton galouti was created to cater to an ageing nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, saffron, and a blend of spices and made it so fine that it required no chewing.

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

A Diverse Culinary Landscape

Apart from the well-known kebabs and biryani, the cooks also built up a collection of dishes that included kormas (rich 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 Baniya community's cuisine doesn't just showcases local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Virtually on countless corners, there are small establishments and kiosks – hidden treasures that are wildly popular with the locals.

In the heart of the city of Hazratganj, large gatherings start gathering from 5 am at a legendary tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with fluffy buns slathered with freshly churned white butter.

In the morning, one can visit a simple joint operating in the old city area of Aminabad. Nearly 150 years after it was set up, 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 offers remarkable seasonal delights, such as makkhan malai, a airy dessert available in the winter. The method of making it is scientific and demanding. The cook whisks the milk and then sets it out at night, allowing the dew to give it its amazing frothy texture.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of though say that their children do not want to master the skill.

A well-known culinary expert from Lucknow has often said that the city's rich food legacy puts it among the best 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 tells a story – crafted by multi-generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.

The international acclaim, it is anticipated, will motivate more people around the world to discover these tales and visit the city to delight in the food wonders of Lucknow.