Succulent Kebabs, Aromatic Biryani and a World More: Indian City Earns a Spot on the UNESCO Creative Cities List.

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

The historic city in northern India of Lucknow has forever been a haven for gastronomes, with locals and tourists alike swearing by its superb cuisine.

An International Accolade

Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – placing it on a select list of global cities and igniting hopes that it will highlight Lucknow's exceptional food. With this status, it joins a worldwide network of cities urban centers across over 100 countries focused on promoting "artistic expression as a driver of city development that is sustainable".

The accolade "is a testament to its deep-rooted culinary traditions and vibrant gastronomic culture," according to a official from Unesco's Regional Office for South Asia.

Lucknow is just 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 worldwide.

An Urban Center with a Culinary Soul

The honor for this time-honored city comes as hardly a shock to its residents or dedicated food lovers. Many echo the view that it is "better late than never".

With the UNESCO accolade, this beloved, bustling, and vibrant city – the administrative center of India's biggest state – is at last in the limelight for what has perennially defined its soul: an profound love for food.

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

An Imperial Food Tradition

The City of the Nawabs – as it's widely known after its historic wealthy Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were created, evolved, and raised to extraordinary levels in their opulent kitchens.

These kitchens of the nobility were hubs of food experimentation, merging Iranian and native Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's renowned kebabs were fashioned. The story goes that the mutton galouti was devised to cater to an ageing nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, saffron, and a blend of spices and made it so silky that it required no chewing.

But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely 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 created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.

The local Baniya community's cuisine not only celebrates fresh harvests but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Almost on every corner, there are small establishments and kiosks – hidden gems that are immensely favored by the locals.

In the city center of Hazratganj, huge crowds start gathering from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with fluffy buns lathered with hand-churned white butter.

For breakfast, one can make their way to a no-frills joint situated in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers special treats of the season, such as makkhan malai, a airy dessert found in the winter. The process of making it is intricate and complicated. The vendor beats the milk and then exposes it at night, allowing the dew to give it its amazing airy feel.

On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Some but express concern that their children do not want to take up the craft.

A well-known culinary expert from Lucknow has often said that the city's immense food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its hidden eateries.

Every dish in Lucknow has a narrative – crafted by generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.

The international acclaim, it is hoped, will encourage more people worldwide to discover these narratives and experience the city to delight in the culinary delights of Lucknow.