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

Mouth-watering kebabs, fragrant biryani, and fluffy, cloud-like desserts.

The northern Indian city of Lucknow has forever been a food lovers' paradise, with inhabitants and visitors alike swearing by its superb cuisine.

Worldwide Recognition

Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – placing it on a select list of international urban centers and sparking hopes that it will showcase Lucknow's sublime food. With this designation, it becomes part of a worldwide network of more than four hundred metropolises across more than 100 countries dedicated to promoting "innovation as a key factor of city development that is sustainable".

The accolade "stands as proof of its centuries-old gastronomic legacy and dynamic culinary scene," as noted by a representative from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of 70 cities around the world.

A Metropolis Shaped by Cuisine

The accolade for this historic city arrives as no surprise to its inhabitants or dedicated food lovers. Many echo the opinion that it is "an honor long overdue".

With the UNESCO recognition, this beloved, chaotic, and diverse city – the capital of India's most populous state – is finally in the limelight for what has always shaped its soul: an unparalleled passion for food.

"'What will be cooked, the method of preparation' is a continued dialogue from waking up until going to bed in most homes," explains a local cultural expert. "And you are actually assessed by the standard of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, refined, and taken to extraordinary levels in their opulent kitchens.

These imperial kitchens were epicenters of culinary innovations, merging Persian and native Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's iconic kebabs were developed. The story goes that the galouti kebab was invented to cater to an elderly nawab who had lost his teeth. His cooks processed the meat with raw papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.

But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely closed with dough.

A Diverse Culinary Landscape

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

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

The local Baniya community's cuisine not only highlights fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Virtually on many street corners, there are tiny kiosks and stalls – little-known delights that are wildly loved by the locals.

In the central district of Hazratganj, throngs of people start assembling from 5 am at a legendary tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with fluffy buns lathered with hand-churned white butter.

For breakfast, one can visit a simple joint situated in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also presents special treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is intricate and demanding. The vendor beats the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.

On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many however note that their younger generation do not want to take up the art.

A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its lesser-known eateries.

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

The worldwide honor, it is hoped, will motivate more people globally to discover these tales and experience the city to savour the food wonders of Lucknow.