Flavorful Kebabs, Fragrant Biryani and Much More: Indian City Secures a Place on UNESCO's Culinary List.

Delectable kebabs, scented biryani, and fluffy, cloud-like desserts.

The metropolis in India's north of Lucknow has long been a dream destination for epicures, with inhabitants and visitors equally praising its remarkable cuisine.

An International Accolade

Last month, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – placing it on a select roster of world cities and kindling hopes that it will spotlight Lucknow's sublime food. With this status, it enters a global network of cities cities across over 100 countries dedicated to promoting "innovation as a key factor of sustainable urban development".

The recognition "demonstrates its profound culinary traditions and lively food ecosystem," as stated by a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 global destinations internationally.

An Urban Center with a Culinary Soul

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

With the UNESCO designation, this cherished, bustling, and eclectic city – the capital of India's largest state – is at last in the limelight for what has consistently defined its heart: an immense love for food.

"'The day's menu, how should it be prepared' is a constant conversation from morning until night in most homes," states a local cultural expert. "And you are actually judged by the standard of food that comes out of your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were created, evolved, and raised to exquisite levels in their royal kitchens.

These royal kitchens were epicenters of gastronomic creativity, blending Persian and local 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 fashioned. Legend has it that the galouti kebab was created to feed an ageing nawab who had lost his teeth. His cooks ground 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-cook Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid securely sealed with a flour paste.

A Diverse Culinary Landscape

Besides the famous kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

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

The local traditionally vegetarian community's cuisine doesn't just showcases seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Virtually on every corner, there are little shops and carts – lesser-known delights that are wildly favored by the locals.

In the central district of Hazratganj, large gatherings start gathering from early morning at a renowned tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with incredibly soft buns slathered with freshly churned white butter.

For breakfast, one can head to a unpretentious joint located in the old city area of Aminabad. Almost 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 remarkable treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is intricate and involved. The cook beats the milk and then sets it out at night, allowing the dew to give it its amazing light consistency.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of however say that their children are reluctant to take up the art.

A renowned chef from Lucknow has noted that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its hidden eateries.

Every dish in Lucknow has a narrative – influenced by generational food businesses, from humble street carts to bustling restaurants, and secret family recipes.

The worldwide honor, it is anticipated, will motivate more people around the world to discover these narratives and travel to the city to delight in the culinary delights of Lucknow.