Flavorful Kebabs, Fragrant Biryani and So Much More: An Indian Metropolis Earns a Spot on Unesco Culinary List.

Mouth-watering kebabs, aromatic biryani, and airy, cloud-like desserts.

The northern Indian city of Lucknow has long been a food lovers' paradise, with locals and visitors equally praising its remarkable cuisine.

Worldwide Recognition

Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – placing it on a select list of global cities and sparking hopes that it will showcase Lucknow's peerless food. With this designation, it enters a worldwide network of more than four hundred metropolises across over 100 countries committed to promoting "innovation as a key factor of city development that is sustainable".

The honor "demonstrates its profound food heritage and vibrant culinary scene," as noted by a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of 70 global destinations internationally.

A City Defined by Food

The accolade for this historic city comes as no surprise to its inhabitants or dedicated food lovers. Many echo the view that it is "better late than never".

With the UNESCO designation, this adored, bustling, and diverse city – the capital of India's biggest state – is finally in the limelight for what has always defined its heart: an unparalleled love for food.

"'What will be cooked, how will it be cooked' is a constant discussion from morning until night in most homes," states a local cultural expert. "And you are truly evaluated by the standard of food that emerges from your kitchen."

An Imperial Food Tradition

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

These royal kitchens were centers of food experimentation, merging Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's renowned kebabs were developed. As the tale is told that the mutton galouti was created to cater to an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, kesar, and spices and made it so fine that it required no chewing.

But arguably the most significant 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

Besides the famous kebabs and biryani, the cooks also developed a repertoire 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 additionally a dream for plant-based eaters.

The local Baniya community's cuisine not only highlights fresh harvests but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Almost on every corner, there are small establishments and kiosks – hidden gems that are extremely popular with the locals.

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

For breakfast, one can visit a unpretentious joint located in the old city area of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also offers remarkable seasonal delights, such as makkhan malai, a airy dessert found in the winter. The technique of making it is precise and involved. The vendor whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its unique light consistency.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of though say that their children are reluctant to take up the skill.

A well-known culinary expert from Lucknow has noted that the city's profound food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its hidden eateries.

Every dish in Lucknow comes with a history – influenced by generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.

The worldwide honor, it is hoped, will inspire more people globally to learn these stories and visit the city to delight in the food wonders of Lucknow.