Succulent Kebabs, Aromatic Biryani along with So Much More: A Historic Indian City Secures a Place on Unesco Culinary List.

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

The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with inhabitants and travelers alike celebrating its superb cuisine.

A Global Honor

Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious list of international urban centers and kindling hopes that it will showcase Lucknow's exceptional food. With this status, it joins a international community of more than four hundred urban centers across more than 100 countries dedicated to promoting "artistic expression as a driver of city development that is sustainable".

The accolade "stands as proof of its centuries-old food heritage and vibrant food ecosystem," as noted by a official from UNESCO's Regional Office for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of 70 cities internationally.

An Urban Center with a Culinary Soul

The honor for this time-honored city arrives as hardly a shock to its locals or dedicated food lovers. Many share the view that it is "an honor long overdue".

With the UNESCO recognition, this cherished, chaotic, and eclectic city – the administrative center of India's most populous state – is now in the global gaze for what has always defined its heart: an profound passion for food.

"'What's for dinner, how will it be cooked' is a continued discussion from morning until going to bed in most homes," notes a local cultural expert. "And you are truly evaluated by the quality of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were conceived, refined, and raised to sublime levels in their imperial kitchens.

These royal kitchens were hubs of gastronomic creativity, merging Persian and local Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's most famous kebabs were developed. The story goes that the galouti kebab was invented to cater to an elderly nawab who had lost his teeth. His culinary artists minced the meat with papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.

But arguably the biggest contribution of the chefs of Awadh was the slow-cook 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 well-known kebabs and biryani, the cooks also developed a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

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

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

Iconic Stalls and Historic Shops

Almost on every corner, there are little shops and kiosks – little-known delights that are immensely loved by the locals.

In the city center of Hazratganj, throngs of people start gathering from early morning at a famous tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with fluffy buns slathered with hand-churned white butter.

In the morning, one can visit a simple joint located in the old city area of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also presents special seasonal delights, such as makkhan malai, a airy dessert available in the winter. The technique of making it is scientific and involved. The artisan whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing airy feel.

On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many however say that their younger generation are reluctant to master the craft.

A renowned chef from Lucknow has frequently stated that the city's rich food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its under-the-radar eateries.

Every dish in Lucknow has a narrative – crafted by family-run food businesses, from humble street carts to busy restaurants, and secret family recipes.

The international acclaim, it is hoped, will inspire more people globally to discover these tales and experience the city to delight in the gastronomic treasures of Lucknow.