Succulent Kebabs, Aromatic Biryani and So Much More: Indian City Earns a Spot on the UNESCO Creative Cities List.

Tempting kebabs, aromatic biryani, and fluffy, cloud-like desserts.

The northern Indian city of Lucknow has long been a haven for gastronomes, with locals and tourists alike swearing by its superb cuisine.

Worldwide Recognition

Last month, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – including it in a select group of world cities and igniting hopes that it will showcase Lucknow's peerless food. With this designation, it becomes part of a international community of over 400 urban centers across over 100 countries focused on promoting "artistic expression as a driver of development that sustains urban life".

The accolade "stands as proof of its profound food heritage and dynamic gastronomic culture," as stated 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 earn a spot in this prestigious list of 70 global destinations internationally.

A Metropolis Shaped by Cuisine

The accolade for this venerable city comes as little surprise to its inhabitants or avid food lovers. Many echo the opinion that it is "an honor long overdue".

With the UNESCO designation, this cherished, lively, and eclectic city – the capital of India's most populous state – is at last in the limelight for what has always characterized its essence: an profound passion for food.

"'The day's menu, how will it be cooked' is a continued discussion from waking up until night in most homes," states a local cultural expert. "And you are truly judged by the excellence of food that is produced in your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's widely known after its historic affluent Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were conceived, perfected, and elevated to sublime levels in their opulent kitchens.

These kitchens of the nobility were hubs of food experimentation, fusing Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's renowned kebabs were fashioned. The story goes that the mutton galouti was invented to cater to an ageing nawab who had lost his teeth. His cooks processed the meat with raw papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.

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

More Than Just Famous Dishes

Besides the famous 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 sweet bread pudding).

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

The local Baniya community's cuisine doesn't just showcases fresh harvests but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Almost on countless corners, there are small establishments and stalls – hidden gems that are wildly popular with the locals.

In the heart of the city of Hazratganj, large gatherings start gathering from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with pillowy soft buns slathered with hand-churned white butter.

To start the day, one can visit a unpretentious joint located in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also presents remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The technique of making it is scientific and complicated. The cook hand-churns the milk and then sets it out at night, allowing the dew to give it its unique light consistency.

On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many but express concern that their younger generation do not want to master the skill.

A well-known culinary expert from Lucknow has noted that the city's immense food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its lesser-known eateries.

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

The global recognition, it is believed, will motivate more people globally to learn these tales and visit the city to taste the gastronomic treasures of Lucknow.