Flavorful Kebabs, Fragrant Biryani along with Much More: An Indian Metropolis Secures a Place on Unesco Gastronomy List.

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

The historic city in northern India of Lucknow has long been a dream destination for epicures, with residents and tourists equally praising its remarkable cuisine.

Worldwide Recognition

In a recent announcement, UNESCO designated it as a UNESCO Creative City for Gastronomy – placing it on a prestigious roster of global cities and igniting hopes that it will spotlight Lucknow's peerless food. With this status, it enters a worldwide network of over 400 metropolises across over 100 countries dedicated to promoting "artistic expression as a key factor of city development that is sustainable".

The honor "stands as proof of its profound culinary traditions and vibrant culinary scene," according to a representative from Unesco's Regional Office for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this prestigious list of 70 cities around the world.

An Urban Center with a Culinary Soul

The honor for this venerable city arrives as little surprise to its residents or dedicated food lovers. Many agree with the sentiment that it is "better late than never".

With the UNESCO designation, this adored, lively, and vibrant city – the capital of India's largest state – is finally in the global gaze for what has perennially characterized its essence: an profound passion for food.

"'What will be cooked, how should it be prepared' is a continued conversation from morning until going to bed in most homes," notes a local cultural expert. "And you are actually assessed 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 18th and 19th Century opulent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were conceived, refined, and raised to sublime levels in their opulent kitchens.

These kitchens of the nobility were centers of gastronomic creativity, blending Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's most famous kebabs were developed. Legend has it that the galouti kebab was devised to cater to an elderly nawab who had lost his teeth. His chefs minced the meat with raw papaya, saffron, and spices and made it so soft that it required no chewing.

But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid tightly closed with dough.

More Than Just Famous Dishes

Besides the well-known kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians.

The local traditionally vegetarian community's cuisine not only highlights fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Nearly on every corner, there are tiny kiosks and stalls – lesser-known gems that are immensely popular with the locals.

In the central district of Hazratganj, huge crowds start milling around from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with fluffy buns covered in freshly churned white butter.

For breakfast, one can make their way to a unpretentious joint operating 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).

Ensuring Legacy Continues

The city also presents special treats of the season, such as makkhan malai, a airy dessert found in the winter. The method of making it is scientific and demanding. The cook hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing light consistency.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Many but say that their younger generation are unwilling to take up the art.

A celebrity chef from Lucknow has frequently stated that the city's profound food legacy places it right on top 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 hidden eateries.

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

The worldwide honor, it is believed, will encourage more people around the world to discover these narratives and travel to the city to savour the gastronomic treasures of Lucknow.