Flavorful Kebabs, Biryani along with a World More: Indian City Earns a Spot on Unesco Gastronomy List.

Mouth-watering kebabs, aromatic biryani, and whipped, ethereal desserts.

The historic city in northern India of Lucknow has long been a food lovers' paradise, with locals and tourists alike swearing by its exquisite cuisine.

A Global Honor

Last month, UNESCO recognised it as a Creative City of Gastronomy – placing it on a prestigious roster of world cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this title, it enters a global network of over 400 urban centers across over 100 countries focused on promoting "creativity as a driver of development that sustains urban life".

The accolade "demonstrates its deep-rooted gastronomic legacy and vibrant culinary scene," as noted by a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of 70 cities internationally.

An Urban Center with a Culinary Soul

The recognition for this historic city comes as no surprise to its locals or dedicated food lovers. Many agree with the sentiment that it is "better late than never".

With the UNESCO accolade, this adored, lively, and vibrant city – the capital of India's most populous state – is now in the global gaze for what has consistently characterized its heart: an profound devotion for food.

"'The day's menu, how should it be prepared' is a ongoing discussion from morning until going to bed in many homes," states a local cultural expert. "And you are often assessed by the standard of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were invented, refined, and elevated to extraordinary levels in their royal kitchens.

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

It was during this time that Lucknow's iconic kebabs were fashioned. As the tale is told that the mutton galouti was invented to feed an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, kesar, and spices and made it so soft that it needed no chewing.

But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid tightly sealed with a flour paste.

Beyond Kebabs and Biryani

In addition to the obvious kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians.

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

Iconic Stalls and Historic Shops

Virtually on many street corners, there are little shops and carts – lesser-known delights that are extremely favored by the locals.

In the central district of Hazratganj, throngs of people start assembling from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with incredibly soft buns lathered with freshly churned white butter.

For breakfast, one can visit a no-frills joint operating in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also boasts remarkable treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is intricate and demanding. The artisan beats the milk and then sets it out at night, allowing the dew to give it its unique airy feel.

On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some however say that their younger generation are unwilling to take up the skill.

A renowned chef from Lucknow has frequently stated 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, it is believed, will be realized only if Lucknow can now build recognition about its under-the-radar eateries.

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

The global recognition, it is hoped, will motivate more people globally to learn these narratives and experience the city to taste the food wonders of Lucknow.