Succulent Kebabs, Fragrant Biryani and So Much More: An Indian Metropolis Earns a Spot on the UNESCO Gastronomy List.

Tempting kebabs, fragrant biryani, and fluffy, cloud-like desserts.

The metropolis in India's north of Lucknow has long been a haven for gastronomes, with locals and visitors equally celebrating its remarkable cuisine.

An International Accolade

Last month, Unesco designated it as a Creative City of Gastronomy – including it in a exclusive list of world cities and kindling hopes that it will showcase Lucknow's peerless food. With this status, it enters a worldwide network of more than four hundred metropolises across over 100 countries dedicated to promoting "creativity as a driver of development that sustains urban life".

The accolade "stands as proof of its profound culinary traditions and dynamic gastronomic culture," as noted by a official from UNESCO's Regional Office for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of 70 cities around the world.

An Urban Center with a Culinary Soul

The accolade for this venerable city arrives as hardly a shock to its residents or dedicated food lovers. Many agree with the opinion that it is "better late than never".

With the UNESCO designation, this beloved, chaotic, and eclectic city – the administrative center of India's largest state – is finally in the spotlight for what has consistently defined its heart: an unparalleled passion for food.

"'The day's menu, the method of preparation' is a constant conversation from morning until night in most homes," notes a local cultural expert. "And you are truly judged by the excellence of food that is produced in your kitchen."

A Royal Culinary Legacy

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

These royal kitchens were centers of gastronomic creativity, blending Iranian 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. As the tale is told that the mutton galouti was created to feed an elderly nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, saffron, and spices and made it so silky that it needed no chewing.

But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid tightly closed with a flour paste.

Beyond Kebabs and Biryani

Apart from the well-known kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.

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

Time-Tested Food Joints

Virtually on countless corners, there are little shops and stalls – little-known delights that are wildly favored by the locals.

In the central district of Hazratganj, throngs of people start gathering 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 pillowy soft buns covered in hand-churned white butter.

For breakfast, one can visit a no-frills joint operating in the old city area of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also presents special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The method of making it is intricate and involved. The cook whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing light consistency.

On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many but say that their younger generation are reluctant to learn the skill.

A well-known culinary expert from Lucknow has frequently stated 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 be realized only if Lucknow can now create awareness about its under-the-radar eateries.

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

The global recognition, it is believed, will inspire more people globally to explore these tales and travel to the city to delight in the gastronomic treasures of Lucknow.