Succulent Kebabs, Fragrant Biryani and a World More: A Historic Indian City Earns a Spot on the UNESCO Gastronomy List.

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

The northern Indian city of Lucknow has long been a food lovers' paradise, with residents and tourists equally praising its exquisite cuisine.

Worldwide Recognition

Last month, Unesco recognised it as a UNESCO Creative City for Gastronomy – adding it to a prestigious group of international urban centers and sparking hopes that it will showcase Lucknow's peerless food. With this designation, it enters a worldwide network of cities cities across over 100 countries dedicated to promoting "innovation as a catalyst of development that sustains urban life".

The recognition "demonstrates its centuries-old food heritage and vibrant culinary scene," according to a official from UNESCO's regional bureau for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of 70 cities worldwide.

An Urban Center with a Culinary Soul

The recognition for this time-honored city comes as no surprise to its residents or avid food lovers. Many echo the sentiment that it is "better late than never".

With the UNESCO designation, this beloved, bustling, and eclectic city – the capital of India's most populous state – is at last in the spotlight for what has always shaped its essence: an immense devotion for food.

"'What's for dinner, how will it be cooked' is a ongoing discussion from morning until night in most homes," states 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 Nawabs – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were invented, refined, and taken to sublime levels in their opulent kitchens.

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

It was in that period that Lucknow's most famous kebabs were fashioned. As the tale is told that the galouti kebab was created to cater to an ageing nawab who had no longer had his teeth. His chefs processed the meat with papaya, saffron, and spices and made it so silky that it required no chewing.

But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid securely closed with dough.

Beyond Kebabs and Biryani

Apart from the famous kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.

The local traditionally vegetarian community's cuisine doesn't just highlights local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Virtually on countless corners, there are small establishments and carts – hidden treasures that are wildly popular with the locals.

In the city center of Hazratganj, large gatherings start assembling from 5 am at a renowned tea stall to get a steaming cup of milky masala chai, served in clay glasses, along with fluffy buns lathered with freshly churned white butter.

To start the day, one can visit a unpretentious joint operating in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also presents unique treats of the season, such as makkhan malai, a frothy dessert found in the winter. The method of making it is intricate and involved. The cook whisks the milk and then sets it out at night, allowing the dew to give it its unique frothy texture.

On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Many but say that their younger generation are reluctant to master the skill.

A renowned chef from Lucknow has noted that the city's immense 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 hidden eateries.

Every dish in Lucknow comes with a history – influenced by family-run food businesses, from humble street carts to busy restaurants, and guarded family recipes.

The global recognition, it is hoped, will inspire more people around the world to discover these narratives and travel to the city to savour the culinary delights of Lucknow.