Flavorful Kebabs, Fragrant Biryani along with Much More: A Historic Indian City Earns a Spot on UNESCO's Culinary List.

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

The historic city in northern India of Lucknow has forever been a haven for gastronomes, with residents and visitors equally swearing by its superb cuisine.

An International Accolade

Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – placing it on a exclusive group of international urban centers and kindling hopes that it will highlight Lucknow's exceptional food. With this title, it enters a international community of more than four hundred cities across over 100 countries focused on promoting "innovation as a key factor of development that sustains urban life".

The accolade "is a testament to its profound gastronomic legacy and dynamic gastronomic culture," as noted by a representative from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of 70 global destinations internationally.

A Metropolis Shaped by Cuisine

The accolade for this historic city arrives as little surprise to its locals or passionate food lovers. Many share the opinion that it is "a recognition that was delayed".

With the UNESCO recognition, this adored, lively, and eclectic city – the administrative center of India's most populous state – is now in the global gaze for what has perennially defined its heart: an unparalleled love for food.

"'What will be cooked, how will it be cooked' is a constant discussion from waking up until night in many homes," states a local cultural expert. "And you are actually evaluated by the excellence of food that emerges from your kitchen."

An Imperial Food Tradition

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

These kitchens of the nobility were hubs of culinary innovations, fusing Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's iconic kebabs were developed. Legend has it that the galouti kebab was devised to feed an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, kesar, and a blend of spices and made it so silky that it required no chewing.

But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly closed with dough.

Beyond Kebabs and Biryani

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

However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.

The local traditionally vegetarian community's cuisine not only highlights local ingredients but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Nearly on countless corners, there are small establishments and stalls – little-known delights that are immensely popular with the locals.

In the central district of Hazratganj, huge crowds start assembling from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with pillowy soft buns lathered with hand-churned white butter.

For breakfast, one can make their way to a simple joint located in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also offers remarkable seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is precise and demanding. The vendor hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing frothy texture.

On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some but note that their children do not want to take up the skill.

A renowned chef from Lucknow has noted that the city's rich food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its lesser-known eateries.

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

The international acclaim, it is anticipated, will encourage more people worldwide to explore these tales and travel to the city to delight in the gastronomic treasures of Lucknow.