Succulent Kebabs, Aromatic Biryani and a World More: An Indian Metropolis Gains Recognition on UNESCO's Culinary List.

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

The northern Indian city of Lucknow has consistently been a food lovers' paradise, with residents and travelers alike celebrating its superb cuisine.

An International Accolade

Last month, UNESCO designated it as a Creative City of Gastronomy – including it in a exclusive list of global cities and igniting hopes that it will showcase Lucknow's exceptional food. With this title, it becomes part of a worldwide network of more than four hundred metropolises across more than 100 countries dedicated to promoting "innovation as a driver of city development that is sustainable".

The honor "demonstrates its deep-rooted food heritage and vibrant culinary scene," as stated by a spokesperson from UNESCO's regional bureau for South Asia.

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

An Urban Center with a Culinary Soul

The honor for this time-honored city comes as little surprise to its residents or dedicated food lovers. Many echo the view that it is "better late than never".

With the UNESCO designation, this cherished, chaotic, and diverse city – the capital of India's largest state – is now in the global gaze for what has consistently shaped its heart: an unparalleled passion for food.

"'The day's menu, how will it be cooked' is a continued conversation from morning until going to bed in most homes," states a local cultural expert. "And you are often evaluated by the standard of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, evolved, and elevated to exquisite levels in their royal kitchens.

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

It was during this time that Lucknow's renowned kebabs were fashioned. The story goes that the galouti kebab was devised to feed an ageing nawab who had no longer had his teeth. His chefs ground the meat with papaya, saffron, and a blend of spices and made it so silky that it required no chewing.

But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely sealed with dough.

Beyond Kebabs and Biryani

Apart from the well-known kebabs and biryani, the cooks also built up 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 only about kebabs and biryani – the region is also a dream for plant-based eaters.

The local traditionally vegetarian community's cuisine not only celebrates seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Almost on many street corners, there are little shops and kiosks – little-known gems that are wildly favored by the locals.

In the central district of Hazratganj, large gatherings start assembling from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.

For breakfast, one can visit a unpretentious joint situated in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also boasts special treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is precise and involved. The vendor whisks the milk and then leaves it out at night, allowing the dew to give it its unique frothy texture.

On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many though note that their younger generation are reluctant to master the craft.

A renowned chef from Lucknow has noted 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 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 humble street carts to busy restaurants, and guarded family recipes.

The worldwide honor, it is anticipated, will encourage more people around the world to discover these narratives and visit the city to delight in the culinary delights of Lucknow.