Succulent Kebabs, Aromatic Biryani and So Much More: A Historic Indian City Earns a Spot on Unesco Gastronomy List.

Tempting kebabs, scented biryani, and whipped, cloud-like desserts.

The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with inhabitants and travelers equally swearing by its remarkable cuisine.

A Global Honor

Last month, Unesco recognised it as a UNESCO Creative City for Gastronomy – including it in a prestigious roster of international urban centers and igniting hopes that it will spotlight Lucknow's peerless food. With this status, it enters a global network of more than four hundred urban centers across over 100 countries focused on promoting "innovation as a driver of development that sustains urban life".

The accolade "demonstrates its deep-rooted gastronomic legacy and vibrant gastronomic culture," as stated by a official from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of 70 cities around the world.

A Metropolis Shaped by Cuisine

The recognition for this venerable city comes as little surprise to its residents or passionate food lovers. Many share the view that it is "a recognition that was delayed".

With the UNESCO accolade, this beloved, bustling, and diverse city – the administrative center of India's largest state – is now in the spotlight for what has consistently characterized its essence: an profound love for food.

"'What will be cooked, how will it be cooked' is a continued discussion from morning until going to bed in many homes," states a local cultural expert. "And you are actually judged by the standard of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were created, perfected, and raised to sublime levels in their royal kitchens.

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

It was in that period that Lucknow's iconic kebabs were developed. As the tale is told that the mutton galouti was invented to cater to an ageing nawab who had lost his teeth. His culinary artists minced the meat with papaya, saffron, and a blend of spices and made it so silky that it required no chewing.

But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly sealed with a flour paste.

More Than Just Famous Dishes

In addition to the well-known kebabs and biryani, the culinary masters also created a vast array 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 also a haven for vegetarians.

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

Iconic Stalls and Historic Shops

Almost on countless corners, there are small establishments and stalls – little-known delights that are wildly favored by the locals.

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

For breakfast, one can head to a no-frills joint situated in the old city area of Aminabad. Almost 150 years after it was set up, 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 special treats of the season, such as makkhan malai, a frothy dessert available in the winter. The method of making it is scientific and demanding. The artisan beats the milk and then leaves it out at night, allowing the dew to give it its amazing airy feel.

On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some but say that their children are unwilling to take up the art.

A renowned chef from Lucknow has often said that the city's profound food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its lesser-known eateries.

Every dish in Lucknow tells a story – shaped by generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.

The worldwide honor, it is hoped, will motivate more people globally to explore these stories and travel to the city to savour the culinary delights of Lucknow.