Kebabs, Biryani along with So Much More: Indian City Gains Recognition on the UNESCO Creative Cities List.

Mouth-watering kebabs, aromatic biryani, and whipped, ethereal desserts.

The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with locals and tourists equally praising its exquisite cuisine.

A Global Honor

Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – placing it on a prestigious group of global cities and igniting hopes that it will showcase Lucknow's exceptional food. With this status, it enters a international community of more than four hundred metropolises across more than 100 countries focused on promoting "innovation as a driver of sustainable urban development".

The honor "stands as proof of its profound gastronomic legacy and dynamic food ecosystem," as stated by a spokesperson from UNESCO's regional bureau for South Asia.

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

A City Defined by Food

The recognition for this venerable city is little surprise to its residents or dedicated food lovers. Many echo the view that it is "a recognition that was delayed".

With the UNESCO recognition, this adored, lively, and eclectic city – the capital of India's biggest state – is finally in the spotlight for what has perennially shaped its heart: an immense love for food.

"'The day's menu, how will it be cooked' is a constant discussion from waking up until night in many homes," states a local cultural expert. "And you are actually evaluated by the standard of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were conceived, evolved, and elevated to extraordinary levels in their imperial kitchens.

These kitchens of the nobility were epicenters of gastronomic creativity, fusing Persian and indigenous 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 developed. The story goes that the galouti kebab was invented to feed an elderly nawab who had lost his teeth. His culinary artists ground the meat with raw papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.

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

Beyond Kebabs and Biryani

Besides the famous kebabs and biryani, the cooks also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.

The local traditionally vegetarian community's cuisine not only showcases fresh harvests but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Virtually on many street corners, there are tiny kiosks and carts – lesser-known treasures that are extremely popular with the locals.

In the heart of the city of Hazratganj, throngs of people start gathering from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with incredibly soft buns lathered with hand-churned white butter.

In the morning, one can visit a unpretentious joint located 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).

Ensuring Legacy Continues

The city also presents remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The technique of making it is precise and demanding. The cook whisks the milk and then leaves it out at night, allowing the dew to give it its unique airy feel.

On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of but say that their younger generation are unwilling to learn the art.

A well-known culinary expert from Lucknow has noted that the city's rich food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.

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

The global recognition, it is anticipated, will motivate more people around the world to discover these tales and visit the city to taste the gastronomic treasures of Lucknow.