Succulent Kebabs, Biryani and Much More: A Historic Indian City Secures a Place on the UNESCO Gastronomy List.

Tempting kebabs, aromatic biryani, and airy, cloud-like desserts.

The northern Indian city of Lucknow has forever been a dream destination for epicures, with locals and visitors alike swearing by its remarkable cuisine.

A Global Honor

In a recent announcement, UNESCO recognised it as a Creative City of Gastronomy – including it in a select list of world cities and kindling hopes that it will spotlight Lucknow's peerless food. With this title, it becomes part of a worldwide network of more than four hundred cities across more than 100 countries committed to promoting "artistic expression as a driver of development that sustains urban life".

The honor "is a testament to its centuries-old culinary traditions and lively culinary scene," as noted by a spokesperson from UNESCO's regional bureau for South Asia.

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

An Urban Center with a Culinary Soul

The accolade for this time-honored city is no surprise to its locals or dedicated food lovers. Many echo the sentiment that it is "better late than never".

With the UNESCO recognition, this cherished, lively, and eclectic city – the capital of India's most populous state – is now in the global gaze for what has consistently characterized its essence: an unparalleled devotion for food.

"'The day's menu, how should it be prepared' is a continued discussion from waking up until going to bed in most homes," notes a local cultural expert. "And you are truly assessed by the quality of food that emerges from your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's widely known after its historic affluent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were invented, refined, and elevated to sublime levels in their imperial kitchens.

These kitchens of the nobility were centers of food experimentation, blending Iranian and indigenous Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's renowned kebabs were fashioned. As the tale is told that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His chefs ground the meat with papaya, kesar, and spices and made it so fine that it needed no chewing.

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

More Than Just Famous Dishes

Besides the well-known 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 also a haven for vegetarians.

The local traditionally vegetarian community's cuisine not only showcases local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Almost on every corner, there are tiny kiosks and stalls – little-known gems that are immensely loved by the locals.

In the heart of the city of Hazratganj, throngs of people start assembling from 5 am at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with incredibly soft buns slathered with hand-churned white butter.

To start the day, one can make their way to a unpretentious joint situated in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also boasts remarkable seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The method of making it is precise and complicated. The artisan hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its unique frothy texture.

On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some though note that their children do not want to master the skill.

A renowned chef from Lucknow has frequently stated that the city's profound food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its hidden eateries.

Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from modest street carts to lively restaurants, and secret family recipes.

The worldwide honor, it is hoped, will encourage more people around the world to explore these narratives and experience the city to taste the gastronomic treasures of Lucknow.