Kebabs, Fragrant Biryani along with Much More: A Historic Indian City Secures a Place on UNESCO's Culinary List.

Delectable kebabs, aromatic biryani, and airy, ethereal desserts.

The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with locals and visitors equally celebrating its exquisite cuisine.

An International Accolade

Recently, UNESCO recognised it as a UNESCO Creative City for Gastronomy – placing it on a exclusive roster of international urban centers and kindling hopes that it will highlight Lucknow's sublime food. With this designation, it becomes part of a global network of over 400 cities across over 100 countries committed to promoting "innovation as a key factor of development that sustains urban life".

The honor "demonstrates its centuries-old food heritage and lively food ecosystem," as noted by a representative from Unesco's regional bureau for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of 70 global destinations around the world.

An Urban Center with a Culinary Soul

The accolade for this historic city is little surprise to its residents or passionate food lovers. Many echo the view that it is "an honor long overdue".

With the UNESCO accolade, this beloved, lively, and vibrant city – the administrative center of India's most populous state – is at last in the global gaze for what has consistently characterized its soul: an immense passion for food.

"'What will be cooked, how will it be cooked' is a ongoing dialogue from waking up until night in most homes," explains a local cultural expert. "And you are actually judged by the excellence of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were invented, evolved, and raised to exquisite levels in their royal kitchens.

These kitchens of the nobility were epicenters of food experimentation, fusing Persian and native Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's renowned kebabs were developed. As the tale is told that the mutton galouti was created to feed an elderly nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.

But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely closed with dough.

Beyond Kebabs and Biryani

Apart from the well-known 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 far more than kebabs and biryani – the region is also a dream for plant-based eaters.

The local Baniya community's cuisine not only showcases seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Virtually on many street corners, there are small establishments and stalls – hidden gems that are wildly popular with the locals.

In the city center of Hazratganj, huge crowds start gathering from early morning at a legendary tea stall to get a steaming cup of milky masala chai, offered in clay glasses, along with incredibly soft buns covered in hand-churned white butter.

To start the day, one can visit a simple joint operating 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).

Safeguarding a Culinary Heritage

The city also boasts unique seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is precise and demanding. The cook whisks the milk and then exposes it at night, allowing the dew to give it its unique light consistency.

On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some however note that their younger generation are unwilling to take up the art.

A celebrity chef from Lucknow has noted that the city's profound food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its lesser-known eateries.

Every dish in Lucknow has a narrative – crafted by family-run food businesses, from modest street carts to lively restaurants, and guarded family recipes.

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