Flavorful Kebabs, Fragrant Biryani along with a World More: Indian City Earns a Spot on the UNESCO Gastronomy List.

Delectable kebabs, aromatic biryani, and whipped, ethereal desserts.

The metropolis in India's north of Lucknow has long been a haven for gastronomes, with residents and visitors alike swearing by its exquisite cuisine.

An International Accolade

Recently, Unesco honored it as a Creative City of Gastronomy – including it in a select group of global cities and sparking hopes that it will showcase Lucknow's exceptional food. With this designation, it joins a international community of over 400 cities across more than 100 countries focused on promoting "creativity as a driver of sustainable urban development".

The recognition "demonstrates its centuries-old gastronomic legacy and vibrant culinary scene," as noted by a official from UNESCO's regional bureau for South Asia.

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

An Urban Center with a Culinary Soul

The accolade for this venerable city is no surprise to its residents or avid food lovers. Many agree with the view that it is "better late than never".

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

"'What will be cooked, how should it be prepared' is a continued conversation from waking up until going to bed in most homes," notes a local cultural expert. "And you are actually judged by the quality of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were invented, evolved, and raised to extraordinary levels in their imperial kitchens.

These kitchens of the nobility were hubs of culinary innovations, merging Iranian and local Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's renowned kebabs were developed. Legend has it that the mutton galouti was created to cater to an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with raw papaya, saffron, and a blend of spices and made it so fine that it required no chewing.

But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover securely closed with a flour paste.

A Diverse Culinary Landscape

Apart from the obvious kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.

The local Baniya community's cuisine doesn't just showcases fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Almost on countless corners, there are little shops and carts – lesser-known gems that are extremely popular with the locals.

In the city center of Hazratganj, throngs of people start gathering from 5 am at a legendary tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with pillowy soft buns slathered with freshly churned white butter.

For breakfast, one can make their way to a no-frills joint situated in the historic quarter of Aminabad. Nearly 150 years after it was founded, 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 remarkable treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is scientific and complicated. The vendor whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible light consistency.

On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some but say that their younger generation are unwilling to master the craft.

A well-known culinary expert from Lucknow has often said that the city's rich food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its hidden eateries.

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

The global recognition, it is hoped, will inspire more people around the world to learn these tales and experience the city to savour the gastronomic treasures of Lucknow.