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

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

The historic city in northern India of Lucknow has long been a haven for gastronomes, with residents and visitors alike praising its superb cuisine.

An International Accolade

In a recent announcement, Unesco recognised it as a UNESCO Creative City for Gastronomy – adding it to a exclusive roster of international urban centers and igniting hopes that it will spotlight Lucknow's sublime food. With this designation, it joins a international community of more than four hundred urban centers across more than 100 countries focused on promoting "innovation as a driver of development that sustains urban life".

The recognition "demonstrates its centuries-old food heritage and dynamic gastronomic culture," as noted by a representative from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of 70 global destinations around the world.

An Urban Center with a Culinary Soul

The recognition for this time-honored city arrives as hardly a shock to its locals or avid food lovers. Many share the view that it is "an honor long overdue".

With the UNESCO recognition, this cherished, chaotic, and diverse city – the capital of India's largest state – is at last in the limelight for what has always shaped its heart: an unparalleled devotion for food.

"'What will be cooked, how will it be cooked' is a ongoing conversation from waking up until night in many homes," notes a local cultural expert. "And you are truly assessed 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 wealthy Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were conceived, refined, and elevated to sublime levels in their opulent kitchens.

These imperial kitchens were centers of food experimentation, blending Persian and local Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's renowned kebabs were developed. The story goes that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His cooks processed the meat with papaya, kesar, and a blend of spices and made it so silky that it required no chewing.

But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid tightly closed with dough.

Beyond Kebabs and Biryani

In addition to the famous kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (rich 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 traditionally vegetarian community's cuisine not only highlights fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Virtually on countless corners, there are tiny kiosks and stalls – little-known gems that are immensely favored by the locals.

In the heart of the city of Hazratganj, huge crowds start assembling from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with incredibly soft buns lathered with hand-churned white butter.

For breakfast, one can make their way to a simple joint situated in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also boasts unique treats of the season, such as makkhan malai, a airy dessert available in the winter. The process of making it is scientific and complicated. The vendor whisks the milk and then leaves it out at night, allowing the dew to give it its unique light consistency.

On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Many but note that their younger generation do not want to learn the skill.

A celebrity chef from Lucknow has often said that the city's profound food legacy puts it among the best 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 has a narrative – crafted by multi-generational food businesses, from modest street carts to lively restaurants, and secret family recipes.

The worldwide honor, it is anticipated, will encourage more people worldwide to learn these narratives and travel to the city to delight in the food wonders of Lucknow.