Flavorful Kebabs, Fragrant Biryani along with Much More: A Historic Indian City Earns a Spot on the UNESCO Creative Cities List.

Tempting kebabs, fragrant biryani, and whipped, cloud-like desserts.

The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with residents and tourists equally celebrating its exquisite cuisine.

A Global Honor

Recently, Unesco designated it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious roster of global cities and kindling hopes that it will highlight Lucknow's peerless food. With this designation, it joins a global network of over 400 metropolises across more than 100 countries focused on promoting "innovation as a key factor of sustainable urban development".

The honor "stands as proof of its profound food heritage and dynamic gastronomic culture," as stated by a official from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of seventy urban centers around the world.

An Urban Center with a Culinary Soul

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

With the UNESCO recognition, this beloved, lively, and eclectic city – the administrative center of India's largest state – is at last in the limelight for what has consistently characterized its heart: an immense love for food.

"'What's for dinner, the method of preparation' is a ongoing conversation from morning until night in many homes," notes a local cultural expert. "And you are truly judged by the quality of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's widely known after its historic opulent Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were created, perfected, and elevated to sublime levels in their imperial kitchens.

These imperial kitchens were hubs of food experimentation, blending Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's iconic kebabs were developed. As the tale is told that the galouti kebab was invented to feed an elderly nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.

But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover securely sealed with a flour paste.

A Diverse Culinary Landscape

In addition to the obvious kebabs and biryani, the culinary masters also developed a repertoire 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 vegetarian's paradise.

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

Iconic Stalls and Historic Shops

Almost on countless corners, there are little shops and stalls – lesser-known gems that are wildly loved by the locals.

In the central district of Hazratganj, throngs of people start milling around from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with fluffy buns covered in freshly churned white butter.

In the morning, one can make their way to a unpretentious joint operating in the historic quarter of Aminabad. Nearly 150 years after it was established, 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 presents unique seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The method of making it is scientific and involved. The artisan beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing light consistency.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some however express concern that their children are unwilling to master the skill.

A renowned chef from Lucknow has noted that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its hidden eateries.

Every dish in Lucknow has a narrative – crafted by family-run food businesses, from modest street carts to lively restaurants, and closely held family recipes.

The global recognition, it is anticipated, will motivate more people globally to discover these tales and travel to the city to savour the food wonders of Lucknow.