Kebabs, Aromatic Biryani along with a World More: A Historic Indian City Gains Recognition on the UNESCO Gastronomy List.

Mouth-watering kebabs, scented biryani, and airy, cloud-like desserts.

The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with residents and tourists alike celebrating its remarkable cuisine.

An International Accolade

Last month, Unesco recognised it as a UNESCO Creative City for Gastronomy – adding it to a prestigious list of global cities and kindling hopes that it will showcase Lucknow's exceptional food. With this title, it becomes part of a global network of over 400 cities across over 100 countries focused on promoting "artistic expression as a driver of development that sustains urban life".

The honor "is a testament to its profound culinary traditions and lively gastronomic culture," as noted by a representative from UNESCO's regional bureau for South Asia.

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

A Metropolis Shaped by Cuisine

The accolade for this venerable city arrives as no surprise to its residents or avid food lovers. Many share the sentiment that it is "better late than never".

With the UNESCO designation, this adored, chaotic, and eclectic city – the capital of India's biggest state – is finally in the global gaze for what has consistently shaped its essence: an immense devotion for food.

"'What's for dinner, how will it be cooked' is a constant conversation from waking up until night in many homes," explains a local cultural expert. "And you are actually judged by the excellence of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, perfected, and elevated to exquisite levels in their royal kitchens.

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

It was in that period that Lucknow's iconic kebabs were developed. As the tale is told that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, kesar, and a blend of spices and made it so soft that it required no chewing.

But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely closed with dough.

More Than Just Famous Dishes

Apart from the well-known kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.

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

Hidden Gems and Legacy Eateries

Almost on many street corners, there are little shops and stalls – lesser-known delights that are immensely favored by the locals.

In the central district of Hazratganj, huge crowds start milling around from early morning at a renowned tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with fluffy buns slathered with freshly churned white butter.

To start the day, one can visit a simple joint situated in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also offers remarkable treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is precise and involved. The vendor beats the milk and then sets it out at night, allowing the dew to give it its unique light consistency.

On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of but say that their children are unwilling to learn the craft.

A renowned chef from Lucknow has often said that the city's immense food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its lesser-known eateries.

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

The worldwide honor, it is believed, will encourage more people worldwide to explore these narratives and visit the city to delight in the gastronomic treasures of Lucknow.