Flavorful Kebabs, Fragrant Biryani and a World More: A Historic Indian City Earns a Spot on UNESCO's Creative Cities List.

Delectable kebabs, fragrant biryani, and whipped, cloud-like desserts.

The northern Indian city of Lucknow has consistently been a dream destination for epicures, with locals and tourists alike praising its superb cuisine.

A Global Honor

In a recent announcement, Unesco designated it as a City of Gastronomy within its Creative Cities Network – including it in a select list of world cities and kindling hopes that it will highlight Lucknow's sublime food. With this title, it becomes part of a global network of over 400 cities across more than 100 countries focused on promoting "creativity as a driver of development that sustains urban life".

The recognition "is a testament to its profound food heritage and dynamic gastronomic culture," as stated by a representative from Unesco's regional bureau for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of seventy urban centers worldwide.

A Metropolis Shaped by Cuisine

The honor for this time-honored city comes as hardly a shock to its inhabitants or passionate food lovers. Many echo the view that it is "an honor long overdue".

With the UNESCO designation, this beloved, lively, and eclectic city – the administrative center of India's largest state – is at last in the limelight for what has perennially characterized its soul: an immense love for food.

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

A Heritage of Nawabi Cuisine

The Nawabi City – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were conceived, perfected, and raised to extraordinary levels in their opulent kitchens.

These imperial kitchens were hubs of food experimentation, merging Persian and native 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 created. Legend has it that the mutton galouti was invented to cater to an ageing nawab who had lost his teeth. His cooks ground the meat with raw papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.

But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely sealed with a flour paste.

More Than Just Famous Dishes

Apart from the well-known kebabs and biryani, the culinary masters also developed 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 additionally a dream for plant-based eaters.

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

Time-Tested Food Joints

Virtually on many street corners, there are tiny kiosks and kiosks – lesser-known treasures that are immensely favored by the locals.

In the central district of Hazratganj, large gatherings start gathering from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with incredibly soft buns lathered with hand-churned white butter.

In the morning, one can visit a unpretentious joint operating in the historic quarter 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).

Preserving Tradition for the Future

The city also offers remarkable treats of the season, such as makkhan malai, a airy dessert savored in the winter. The process of making it is precise and demanding. The vendor beats the milk and then sets it out at night, allowing the nighttime moisture to give it its unique frothy texture.

On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many but say that their younger generation do not want to learn the art.

A celebrity chef from Lucknow has often said that the city's profound food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its lesser-known eateries.

Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.

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