Kebabs, Aromatic Biryani along with So Much More: An Indian Metropolis Earns a Spot on UNESCO's Culinary List.

Delectable kebabs, fragrant biryani, and fluffy, ethereal desserts.

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

An International Accolade

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – including it in a select list of international urban centers and kindling hopes that it will spotlight Lucknow's peerless food. With this title, it joins a worldwide network of cities cities across over 100 countries dedicated to promoting "creativity as a driver of sustainable urban development".

The recognition "stands as proof of its profound culinary traditions and dynamic gastronomic culture," as noted by a official from UNESCO's Regional Office for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this coveted list of seventy urban centers internationally.

A City Defined by Food

The honor for this historic city arrives as hardly a shock to its inhabitants or dedicated food lovers. Many share the view that it is "better late than never".

With the UNESCO designation, this beloved, lively, and vibrant city – the administrative center of India's largest state – is now in the limelight for what has consistently shaped its essence: an immense love for food.

"'The day's menu, the method of preparation' is a continued dialogue from waking up until going to bed in many homes," states a local cultural expert. "And you are truly evaluated by the quality of food that comes out of your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's popularly called after its historic wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, refined, and raised to extraordinary levels in their royal kitchens.

These royal kitchens were epicenters of gastronomic creativity, merging Iranian and indigenous Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's renowned kebabs were fashioned. Legend has it that the mutton galouti was devised to cater to an elderly nawab who had lost his teeth. His cooks processed the meat with raw papaya, saffron, and a blend of spices and made it so fine that it needed 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 low, slow heat, with the pot's lid securely sealed with dough.

Beyond Kebabs and Biryani

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

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

Hidden Gems and Legacy Eateries

Almost on countless corners, there are small establishments and stalls – lesser-known gems that are extremely favored by the locals.

In the city center of Hazratganj, huge crowds start gathering from early morning at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with fluffy buns covered in freshly churned white butter.

In the morning, one can make their way to a no-frills joint operating in the old city area of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also presents special seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is precise and demanding. The vendor whisks the milk and then leaves it out at night, allowing the dew to give it its amazing airy feel.

On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many though express concern that their younger generation are reluctant to take up the craft.

A well-known culinary expert from Lucknow has often said that the city's immense food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its hidden eateries.

Every dish in Lucknow has a narrative – influenced by multi-generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.

The worldwide honor, it is anticipated, will inspire more people around the world to learn these narratives and visit the city to savour the food wonders of Lucknow.