Kebabs, Biryani and So Much More: Indian City Gains Recognition on Unesco Gastronomy List.

Delectable kebabs, scented biryani, and whipped, cloud-like desserts.

The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with residents and travelers alike praising its remarkable cuisine.

An International Accolade

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – adding it to a select list of world cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this designation, it becomes part of a international community of cities urban centers across more than 100 countries committed to promoting "innovation as a driver of city development that is sustainable".

The honor "demonstrates its deep-rooted gastronomic legacy and lively food ecosystem," as noted by a representative from UNESCO's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this coveted list of 70 global destinations around the world.

A City Defined by Food

The accolade for this historic city arrives as no surprise to its locals or passionate food lovers. Many echo the opinion that it is "a recognition that was delayed".

With the UNESCO designation, this beloved, chaotic, and eclectic city – the capital of India's biggest state – is at last in the spotlight for what has always characterized its essence: an unparalleled love for food.

"'What will be cooked, the method of preparation' is a constant dialogue from waking up until night in many homes," notes a local cultural expert. "And you are often assessed by the standard of food that is produced in your kitchen."

An Imperial Food Tradition

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 distinctive take on biryani that were invented, refined, and raised to extraordinary levels in their royal kitchens.

These kitchens of the nobility were epicenters of culinary innovations, fusing Iranian and native Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's most famous kebabs were created. As the tale is told that the galouti kebab was devised to cater to an elderly nawab who had lost his teeth. His cooks ground the meat with papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.

But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid securely sealed with a flour paste.

More Than Just Famous Dishes

Besides the famous kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.

The local Baniya community's cuisine not only highlights local ingredients 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

Almost on countless corners, there are tiny kiosks and carts – hidden delights that are wildly loved by the locals.

In the heart of the city of Hazratganj, huge crowds start assembling from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with incredibly soft buns covered in freshly churned white butter.

To start the day, one can visit a unpretentious joint operating in the old city area of Aminabad. Almost 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also presents special treats of the season, such as makkhan malai, a frothy dessert found in the winter. The method of making it is scientific and complicated. The artisan whisks the milk and then exposes it at night, allowing the dew to give it its incredible light consistency.

On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some however note that their younger generation are reluctant to learn the art.

A celebrity chef from Lucknow has frequently stated that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.

Every dish in Lucknow tells a story – shaped by family-run food businesses, from modest street carts to lively restaurants, and closely held family recipes.

The global recognition, it is hoped, will motivate more people globally to learn these narratives and travel to the city to savour the gastronomic treasures of Lucknow.