Flavorful Kebabs, Aromatic Biryani and So Much More: An Indian Metropolis Secures a Place on UNESCO's Creative Cities List.

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

The northern Indian city of Lucknow has forever been a food lovers' paradise, with inhabitants and tourists alike praising its superb cuisine.

An International Accolade

Last month, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive group of global cities and sparking hopes that it will spotlight Lucknow's peerless food. With this title, it joins a global network of more than four hundred urban centers across more than 100 countries dedicated to promoting "innovation as a key factor of sustainable urban development".

The honor "demonstrates its centuries-old gastronomic legacy and vibrant food ecosystem," as stated by a representative from Unesco's regional bureau for South Asia.

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

An Urban Center with a Culinary Soul

The accolade for this time-honored city arrives as little surprise to its residents or dedicated food lovers. Many agree with the opinion that it is "a recognition that was delayed".

With the UNESCO recognition, this cherished, lively, and vibrant city – the capital of India's biggest state – is at last in the spotlight for what has perennially defined its heart: an immense passion for food.

"'What will be cooked, the method of preparation' is a constant conversation from waking up until night in most homes," explains a local cultural expert. "And you are actually evaluated by the standard of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were created, refined, and taken to sublime levels in their imperial kitchens.

These royal kitchens were epicenters of food experimentation, merging Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's iconic kebabs were developed. The story goes that the galouti kebab was created to feed an ageing nawab who had lost his teeth. His chefs processed the meat with papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.

But arguably the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover securely closed with a flour paste.

A Diverse Culinary Landscape

Apart from the obvious kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is additionally a haven for vegetarians.

The local traditionally vegetarian community's cuisine not only highlights fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Virtually on every corner, there are small establishments and carts – hidden gems that are extremely favored by the locals.

In the central district of Hazratganj, large gatherings start milling around from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with fluffy buns slathered with hand-churned white butter.

For breakfast, one can head to a unpretentious joint located in the old city area of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also presents remarkable seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is scientific and demanding. The artisan hand-churns the milk and then leaves it out at night, allowing the dew to give it its incredible airy feel.

On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many however say that their children are unwilling to take up the craft.

A celebrity chef from Lucknow has often said that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its hidden eateries.

Every dish in Lucknow comes with a history – crafted by family-run food businesses, from modest street carts to lively restaurants, and secret family recipes.

The international acclaim, it is hoped, will inspire more people around the world to discover these narratives and visit the city to savour the gastronomic treasures of Lucknow.