Flavorful Kebabs, Fragrant Biryani and a World More: An Indian Metropolis Secures a Place on the UNESCO Creative Cities List.

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

The northern Indian city of Lucknow has consistently been a haven for gastronomes, with locals and visitors equally celebrating its exquisite cuisine.

An International Accolade

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious group of international urban centers and igniting hopes that it will spotlight Lucknow's sublime food. With this status, it joins a international community of more than four hundred urban centers across over 100 countries focused on promoting "innovation as a key factor of city development that is sustainable".

The accolade "is a testament to its centuries-old culinary traditions and dynamic food ecosystem," according to a official from Unesco's regional bureau for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of seventy urban centers worldwide.

An Urban Center with a Culinary Soul

The honor for this historic city comes as little surprise to its inhabitants or dedicated food lovers. Many share the opinion that it is "better late than never".

With the UNESCO designation, this cherished, bustling, and vibrant city – the capital of India's biggest state – is now in the limelight for what has perennially defined its essence: an unparalleled passion for food.

"'What will be cooked, the method of preparation' is a continued discussion from morning until going to bed in most homes," notes a local cultural expert. "And you are often evaluated by the excellence of food that comes out of your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, refined, and taken to sublime levels in their royal kitchens.

These royal kitchens were epicenters of food experimentation, blending Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's iconic kebabs were developed. Legend has it that the mutton galouti was devised to feed an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, kesar, and spices and made it so silky that it needed no chewing.

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

A Diverse Culinary Landscape

In addition to the well-known kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.

The local Baniya community's cuisine doesn't just highlights local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Time-Tested Food Joints

Almost on many street corners, there are tiny kiosks and kiosks – hidden delights that are wildly favored by the locals.

In the central district of Hazratganj, throngs of people start gathering from 5 am at a renowned tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with incredibly soft buns lathered with freshly churned white butter.

In the morning, one can head to a unpretentious joint situated in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also boasts special seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is precise and demanding. The artisan hand-churns the milk and then sets it out at night, allowing the dew to give it its amazing light consistency.

On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of but say that their younger generation are reluctant to learn the craft.

A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its lesser-known eateries.

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

The global recognition, it is anticipated, will encourage more people around the world to explore these tales and visit the city to taste the gastronomic treasures of Lucknow.