Flavorful Kebabs, Aromatic Biryani along with a World More: A Historic Indian City Gains Recognition on UNESCO's Gastronomy List.

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

The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with residents and travelers alike celebrating its remarkable cuisine.

An International Accolade

In a recent announcement, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – placing it on a select list of world cities and sparking hopes that it will showcase Lucknow's exceptional food. With this designation, it enters a international community of over 400 urban centers across more than 100 countries dedicated to promoting "innovation as a key factor of city development that is sustainable".

The accolade "is a testament to its profound food heritage and dynamic culinary scene," as stated by a spokesperson from UNESCO's regional bureau for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of seventy urban centers internationally.

A Metropolis Shaped by Cuisine

The honor for this time-honored city comes as no surprise to its inhabitants or passionate food lovers. Many share the opinion that it is "better late than never".

With the UNESCO recognition, this adored, bustling, and vibrant city – the capital of India's largest state – is finally in the limelight for what has perennially defined its soul: an profound devotion for food.

"'What's for dinner, the method of preparation' is a ongoing discussion from waking up until night in many homes," states a local cultural expert. "And you are actually judged by the excellence of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were conceived, perfected, and elevated to exquisite levels in their imperial kitchens.

These imperial kitchens were epicenters of food experimentation, blending Iranian and native Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's renowned kebabs were fashioned. Legend has it that the galouti kebab was devised to cater to an ageing nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, saffron, and a blend of spices and made it so fine that it required no chewing.

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

A Diverse Culinary Landscape

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

The local Baniya community's cuisine doesn't just celebrates local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Almost on countless corners, there are small establishments and kiosks – little-known treasures that are wildly popular with the locals.

In the central district of Hazratganj, huge crowds start milling around from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with pillowy soft buns slathered with freshly churned white butter.

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

Ensuring Legacy Continues

The city also boasts remarkable seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is scientific and demanding. The cook whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible light consistency.

On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some however say that their younger generation are reluctant to learn the craft.

A renowned chef from Lucknow has noted that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its lesser-known eateries.

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

The worldwide honor, it is anticipated, will inspire more people globally to explore these stories and travel to the city to taste the gastronomic treasures of Lucknow.