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

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

The northern Indian city of Lucknow has consistently been a haven for gastronomes, with inhabitants and tourists equally praising its superb cuisine.

A Global Honor

Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – placing it on a exclusive roster of global cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this status, it joins a worldwide network of over 400 cities across over 100 countries focused on promoting "creativity as a key factor of sustainable urban development".

The honor "is a testament to its deep-rooted gastronomic legacy and vibrant food ecosystem," as stated by a official from Unesco's Regional Office for South Asia.

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

An Urban Center with a Culinary Soul

The honor for this venerable city comes as no surprise to its inhabitants or avid food lovers. Many agree with the opinion that it is "a recognition that was delayed".

With the UNESCO designation, this adored, lively, and eclectic city – the administrative center of India's largest state – is at last in the limelight for what has always shaped its heart: an profound love for food.

"'The day's menu, the method of preparation' is a constant conversation from morning until night in many homes," notes a local cultural expert. "And you are actually evaluated by the standard of food that comes out of your kitchen."

An Imperial Food Tradition

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

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

It was in this era that Lucknow's renowned kebabs were developed. As the tale is told that the mutton galouti was created to cater to an elderly nawab who had no longer had his teeth. His cooks processed the meat with papaya, saffron, and spices and made it so fine that it needed no chewing.

But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover tightly closed with dough.

Beyond Kebabs and Biryani

Apart from the famous kebabs and biryani, the cooks 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 not only about kebabs and biryani – the region is additionally a haven for vegetarians.

The local Baniya community's cuisine not only showcases fresh harvests but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Virtually on countless corners, there are tiny kiosks and carts – lesser-known delights that are immensely favored by the locals.

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

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

Preserving Tradition for the Future

The city also boasts remarkable treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is scientific and involved. The cook hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its unique light consistency.

On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Some however say that their children are reluctant to learn the skill.

A celebrity chef from Lucknow has often said that the city's immense food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its lesser-known eateries.

Every dish in Lucknow comes with a history – crafted by generational food businesses, from humble street carts to bustling restaurants, and secret family recipes.

The international acclaim, it is believed, will motivate more people around the world to explore these stories and travel to the city to delight in the culinary delights of Lucknow.