Flavorful Kebabs, Aromatic Biryani along with So Much More: Indian City Gains Recognition on UNESCO's Culinary List.

Tempting kebabs, aromatic biryani, and whipped, ethereal desserts.

The metropolis in India's north of Lucknow has long been a haven for gastronomes, with residents and visitors equally swearing by its exquisite cuisine.

An International Accolade

Last month, Unesco honored it as a Creative City of Gastronomy – adding it to a prestigious roster of world cities and igniting hopes that it will showcase Lucknow's sublime food. With this title, it joins a global network of more than four hundred metropolises across more than 100 countries dedicated to promoting "artistic expression as a catalyst of city development that is sustainable".

The accolade "is a testament to its deep-rooted culinary traditions and vibrant gastronomic culture," according to a official from Unesco's regional bureau for South Asia.

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

A City Defined by Food

The honor for this venerable city arrives as little surprise to its inhabitants or avid food lovers. Many share the sentiment that it is "an honor long overdue".

With the UNESCO accolade, this beloved, bustling, and diverse city – the capital of India's biggest state – is now in the spotlight for what has perennially characterized its heart: an immense devotion for food.

"'The day's menu, how should it be prepared' is a continued conversation from waking up until going to bed in most homes," explains a local cultural expert. "And you are actually evaluated by the standard of food that is produced in your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were invented, refined, and elevated to sublime levels in their royal kitchens.

These imperial kitchens were epicenters of culinary innovations, blending Iranian and local Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's renowned kebabs were developed. As the tale is told that the mutton galouti was created to feed an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, saffron, and spices and made it so fine that it needed no chewing.

But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely sealed with a flour paste.

Beyond Kebabs and Biryani

Apart from the well-known kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise.

The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Virtually on many street corners, there are tiny kiosks and carts – lesser-known gems that are immensely popular with the locals.

In the central district of Hazratganj, throngs of people start milling around from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with fluffy buns lathered with freshly churned white butter.

To start the day, one can head 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 boasts unique seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The process of making it is scientific and involved. The vendor hand-churns the milk and then exposes it at night, allowing the dew to give it its unique light consistency.

On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some but say that their younger generation are reluctant to master the art.

A well-known culinary expert from Lucknow has often said that the city's rich 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 generate interest about its hidden eateries.

Every dish in Lucknow comes with a history – shaped by generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.

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