Succulent Kebabs, Biryani and Much More: An Indian Metropolis Secures a Place on UNESCO's Gastronomy List.

Tempting kebabs, fragrant biryani, and whipped, ethereal desserts.

The historic city in northern India of Lucknow has forever been a haven for gastronomes, with residents and visitors equally celebrating its superb cuisine.

A Global Honor

Recently, Unesco honored it as a Creative City of Gastronomy – including it in a select roster of global cities and kindling hopes that it will highlight Lucknow's peerless food. With this designation, it joins a international community of more than four hundred cities across over 100 countries focused on promoting "innovation as a catalyst of sustainable urban development".

The recognition "stands as proof of its profound food heritage and vibrant gastronomic culture," as stated by a official from UNESCO's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this prestigious list of 70 cities internationally.

A Metropolis Shaped by Cuisine

The honor for this historic city arrives as hardly a shock to its locals or dedicated food lovers. Many agree with the view that it is "a recognition that was delayed".

With the UNESCO accolade, this adored, chaotic, and vibrant city – the administrative center of India's biggest state – is now in the spotlight for what has always defined its heart: an unparalleled love for food.

"'The day's menu, the method of preparation' is a constant discussion from waking up until going to bed in many homes," explains a local cultural expert. "And you are often assessed by the standard of food that comes out of your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, perfected, and raised to sublime levels in their royal kitchens.

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

It was during this time that Lucknow's most famous kebabs were developed. The story goes that the mutton galouti was devised to feed an ageing nawab who had lost his teeth. His chefs processed the meat with raw papaya, saffron, and a blend of spices and made it so silky 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 sealed with dough.

More Than Just Famous Dishes

In addition to the obvious kebabs and biryani, the cooks also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent 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 doesn't just highlights seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Almost on many street corners, there are tiny kiosks and stalls – hidden delights that are wildly popular with the locals.

In the heart of the city of Hazratganj, large gatherings start assembling from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with incredibly soft buns covered in hand-churned white butter.

For breakfast, one can head to a no-frills joint located in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

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

On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many however express concern that their younger generation are unwilling to master the craft.

A renowned chef from Lucknow has noted that the city's profound food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its lesser-known eateries.

Every dish in Lucknow tells a story – influenced by generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.

The international acclaim, it is hoped, will encourage more people globally to discover these stories and visit the city to delight in the culinary delights of Lucknow.