Flavorful Kebabs, Fragrant Biryani and a World More: Indian City Secures a Place on Unesco Gastronomy List.

Delectable kebabs, fragrant biryani, and airy, cloud-like desserts.

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

An International Accolade

Last month, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious roster of world cities and sparking hopes that it will showcase Lucknow's sublime food. With this designation, it joins a global network of over 400 cities across more than 100 countries focused on promoting "creativity as a catalyst of sustainable urban development".

The honor "stands as proof of its profound gastronomic legacy and vibrant culinary scene," according to a representative from UNESCO's Regional Office for South Asia.

Lucknow is only 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.

A City Defined by Food

The honor for this venerable city arrives as hardly a shock to its locals or avid food lovers. Many share the opinion that it is "a recognition that was delayed".

With the UNESCO accolade, this adored, lively, and vibrant city – the administrative center of India's largest state – is now in the global gaze for what has perennially characterized its essence: an profound love for food.

"'The day's menu, the method of preparation' is a ongoing conversation from morning until night in most homes," notes a local cultural expert. "And you are actually assessed by the quality of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were conceived, evolved, and taken to extraordinary levels in their imperial kitchens.

These royal kitchens were epicenters of culinary innovations, blending Persian and local Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's most famous kebabs were created. The story goes that the galouti kebab was created to cater to an ageing nawab who had lost his teeth. His culinary artists ground the meat with papaya, kesar, and 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-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid securely sealed with dough.

Beyond Kebabs and Biryani

Apart from the obvious kebabs and biryani, the culinary masters 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 far more than kebabs and biryani – the region is additionally a haven for vegetarians.

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

Hidden Gems and Legacy Eateries

Almost on many street corners, there are small establishments and carts – lesser-known gems that are immensely loved by the locals.

In the heart of the city of Hazratganj, huge crowds start gathering from 5 am at a renowned tea stall to get a steaming cup of milky masala chai, served in clay glasses, along with incredibly soft buns slathered with hand-churned white butter.

For breakfast, one can make their way to a simple joint situated in the old city area of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also boasts special treats of the season, such as makkhan malai, a frothy dessert found in the winter. The method of making it is intricate and demanding. The vendor whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing frothy texture.

On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of though express concern that their children are reluctant to take up the craft.

A well-known culinary expert from Lucknow has noted that the city's profound food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.

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

The global recognition, it is believed, will motivate more people globally to learn these narratives and experience the city to delight in the food wonders of Lucknow.