Kebabs, Biryani and a World More: A Historic Indian City Earns a Spot on the UNESCO Creative Cities List.

Delectable kebabs, aromatic biryani, and airy, ethereal desserts.

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

An International Accolade

Recently, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive list of international urban centers and kindling hopes that it will highlight Lucknow's exceptional food. With this designation, it becomes part of a worldwide network of more than four hundred urban centers across over 100 countries dedicated to promoting "innovation as a catalyst of sustainable urban development".

The accolade "stands as proof of its deep-rooted gastronomic legacy and lively gastronomic culture," as stated by a official from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of 70 global destinations worldwide.

A City Defined by Food

The accolade for this venerable city is no surprise to its locals or dedicated food lovers. Many echo the sentiment that it is "a recognition that was delayed".

With the UNESCO recognition, this adored, lively, and diverse city – the administrative center of India's biggest state – is now in the spotlight for what has always shaped its essence: an profound passion for food.

"'What will be cooked, how will it be cooked' is a constant dialogue from morning until night in most homes," explains a local cultural expert. "And you are actually evaluated by the standard of food that emerges from your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's popularly called after its historic wealthy Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were created, perfected, and elevated to extraordinary levels in their imperial kitchens.

These kitchens of the nobility were epicenters of gastronomic creativity, fusing Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.

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

But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover securely closed with dough.

A Diverse Culinary Landscape

Besides the famous kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

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

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

Time-Tested Food Joints

Almost on every corner, there are small establishments and kiosks – hidden treasures that are extremely loved by the locals.

In the city center of Hazratganj, throngs of people start milling around from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with incredibly soft buns covered in hand-churned white butter.

To start the day, one can make their way to a unpretentious joint located in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also boasts special treats of the season, such as makkhan malai, a frothy dessert found in the winter. The method of making it is scientific and complicated. The cook beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible light consistency.

On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some but say that their younger generation do not want to learn the skill.

A celebrity chef from Lucknow has often said that the city's immense food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its hidden eateries.

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

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