Succulent Kebabs, Fragrant Biryani along with Much More: Indian City Secures a Place on the UNESCO Creative Cities List.

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

The historic city in northern India of Lucknow has long been a dream destination for epicures, with inhabitants and tourists equally celebrating its exquisite cuisine.

An International Accolade

Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – including it in a prestigious list of international urban centers and kindling hopes that it will highlight Lucknow's exceptional food. With this title, it becomes part of a international community of over 400 metropolises across over 100 countries dedicated to promoting "artistic expression as a key factor of sustainable urban development".

The accolade "is a testament to its deep-rooted culinary traditions and dynamic food ecosystem," as stated by a spokesperson from UNESCO's regional bureau for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of seventy urban centers around the world.

A City Defined by Food

The recognition for this historic city arrives as little surprise to its residents or dedicated food lovers. Many agree with the sentiment that it is "a recognition that was delayed".

With the UNESCO accolade, this adored, bustling, and eclectic city – the administrative center of India's most populous state – is at last in the spotlight for what has perennially characterized its soul: an profound love for food.

"'What will be cooked, how should it be prepared' is a ongoing dialogue from waking up until going to bed in most homes," notes a local cultural expert. "And you are actually evaluated by the excellence of food that emerges from your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were created, perfected, and taken to exquisite levels in their royal kitchens.

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

It was during this time that Lucknow's iconic kebabs were developed. The story goes that the mutton galouti was devised to feed an ageing nawab who had lost his teeth. His chefs ground the meat with papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.

But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely sealed with dough.

Beyond Kebabs and Biryani

Besides the famous kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (creamy 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 vegetarian's paradise.

The local traditionally vegetarian community's cuisine not only celebrates fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Nearly on every corner, there are small establishments and carts – hidden gems that are extremely favored by the locals.

In the heart of the city of Hazratganj, huge crowds start assembling from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in earthenware cups, along with pillowy soft buns covered in hand-churned white butter.

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

Ensuring Legacy Continues

The city also presents unique treats of the season, such as makkhan malai, a airy dessert found in the winter. The technique of making it is scientific and involved. The cook whisks the milk and then leaves it out at night, allowing the dew to give it its unique light consistency.

On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many however express concern that their younger generation are unwilling to master the art.

A renowned chef from Lucknow has often said that the city's immense food legacy positions 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 generate interest about its lesser-known eateries.

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

The global recognition, it is hoped, will motivate more people around the world to discover these narratives and visit the city to taste the gastronomic treasures of Lucknow.