Flavorful Kebabs, Biryani along with So Much More: An Indian Metropolis Secures a Place on UNESCO's Creative Cities List.

Mouth-watering kebabs, scented biryani, and airy, cloud-like desserts.

The northern Indian city of Lucknow has long been a haven for gastronomes, with residents and travelers alike praising its exquisite cuisine.

An International Accolade

Recently, Unesco honored it as a UNESCO Creative City for Gastronomy – placing it on a prestigious list of international urban centers and sparking hopes that it will spotlight Lucknow's peerless food. With this status, it enters a worldwide network of more than four hundred cities across over 100 countries dedicated to promoting "innovation as a driver of sustainable urban development".

The recognition "stands as proof of its centuries-old gastronomic legacy and lively culinary scene," according to a official from UNESCO's Regional Office for South Asia.

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

An Urban Center with a Culinary Soul

The accolade for this venerable city arrives as hardly a shock to its residents or passionate food lovers. Many agree with the opinion that it is "a recognition that was delayed".

With the UNESCO designation, this cherished, bustling, and vibrant city – the administrative center of India's largest state – is finally in the spotlight for what has always shaped its heart: an unparalleled passion for food.

"'What's for dinner, how will it be cooked' is a constant discussion from morning until night in most homes," states a local cultural expert. "And you are often evaluated by the quality of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's widely known after its historic affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, evolved, and raised to sublime levels in their royal kitchens.

These kitchens of the nobility were centers of culinary innovations, blending Iranian and indigenous Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's renowned kebabs were created. The story goes that the galouti kebab was devised to feed an ageing nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.

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

Beyond Kebabs and Biryani

In addition to the famous kebabs and biryani, the cooks also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.

The local Baniya community's cuisine not only showcases local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Virtually on countless corners, there are small establishments and kiosks – little-known treasures that are immensely loved by the locals.

In the central district of Hazratganj, huge crowds start gathering from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with incredibly soft buns covered in freshly churned white butter.

To start the day, one can make their way to a simple joint operating in the old city area of Aminabad. Almost 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 offers unique seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is intricate and complicated. The vendor hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible frothy texture.

On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many though express concern that their children are reluctant to take up the skill.

A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its hidden eateries.

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

The international acclaim, it is believed, will motivate more people worldwide to learn these narratives and visit the city to taste the gastronomic treasures of Lucknow.