Flavorful Kebabs, Biryani and Much More: An Indian Metropolis Earns a Spot on UNESCO's Culinary List.

Mouth-watering kebabs, scented biryani, and fluffy, ethereal desserts.

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

An International Accolade

Last month, Unesco recognised it as a Creative City of Gastronomy – placing it on a prestigious roster of global cities and sparking hopes that it will highlight Lucknow's sublime food. With this designation, it becomes part of a international community of more than four hundred cities across over 100 countries dedicated to promoting "artistic expression as a key factor of city development that is sustainable".

The accolade "demonstrates its profound gastronomic legacy and vibrant gastronomic culture," as stated by a official from Unesco's regional bureau for South Asia.

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

A Metropolis Shaped by Cuisine

The recognition for this historic city arrives as little surprise to its inhabitants or passionate food lovers. Many share the view that it is "a recognition that was delayed".

With the UNESCO recognition, this cherished, chaotic, and vibrant city – the administrative center of India's largest state – is at last in the global gaze for what has perennially characterized its essence: an immense passion for food.

"'What will be cooked, how should it be prepared' is a ongoing discussion from waking up until going to bed in most homes," explains a local cultural expert. "And you are truly evaluated by the excellence of food that comes out of your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were invented, refined, and taken to sublime levels in their imperial kitchens.

These imperial kitchens were hubs of culinary innovations, merging Iranian and local Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's iconic kebabs were developed. As the tale is told that the galouti kebab was created to cater to an elderly nawab who had lost his teeth. His chefs minced the meat with raw papaya, saffron, and a blend of spices and made it so silky that it required no chewing.

But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly closed with a flour paste.

A Diverse Culinary Landscape

Apart from the famous kebabs and biryani, the cooks 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 not only about kebabs and biryani – the region is additionally a vegetarian's paradise.

The local Baniya community's cuisine doesn't just showcases local ingredients but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Nearly on countless corners, there are tiny kiosks and stalls – hidden gems that are wildly loved by the locals.

In the city center of Hazratganj, large gatherings start gathering from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with pillowy soft buns covered in freshly churned white butter.

To start the day, one can visit a unpretentious joint situated in the historic quarter of Aminabad. Nearly 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).

Safeguarding a Culinary Heritage

The city also offers special seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is scientific and complicated. The cook hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing frothy texture.

On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some however note that their younger generation are unwilling to master the craft.

A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.

Every dish in Lucknow has a narrative – influenced by generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.

The worldwide honor, it is believed, will motivate more people around the world to explore these tales and experience the city to delight in the food wonders of Lucknow.