Succulent Kebabs, Aromatic Biryani and a World More: A Historic Indian City Gains Recognition on Unesco Creative Cities List.

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

The historic city in northern India of Lucknow has long been a haven for gastronomes, with residents and travelers equally celebrating its superb cuisine.

Worldwide Recognition

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – including it in a select roster of international urban centers and igniting hopes that it will spotlight Lucknow's exceptional food. With this title, it joins a global network of more than four hundred urban centers across over 100 countries dedicated to promoting "artistic expression as a catalyst of sustainable urban development".

The recognition "demonstrates its centuries-old culinary traditions and lively gastronomic culture," according to a representative from Unesco's Regional Office for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 cities worldwide.

A City Defined by Food

The accolade for this historic city is little surprise to its locals or avid food lovers. Many echo the opinion that it is "an honor long overdue".

With the UNESCO designation, this beloved, bustling, and eclectic city – the capital of India's most populous state – is finally in the global gaze for what has always shaped its soul: an profound devotion for food.

"'What's for dinner, the method of preparation' is a ongoing discussion from waking up until night in many homes," notes a local cultural expert. "And you are truly evaluated by the standard of food that emerges from your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's popularly called after its historic wealthy Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were created, evolved, and taken to exquisite levels in their opulent kitchens.

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

It was in that period that Lucknow's most famous kebabs were fashioned. Legend has it that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.

But arguably the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover tightly sealed with a flour paste.

A Diverse Culinary Landscape

In addition to the famous 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 rich 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 not only highlights local ingredients but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Virtually on countless corners, there are small establishments and kiosks – little-known treasures that are immensely popular with the locals.

In the heart of the city of Hazratganj, large gatherings start milling around from early morning at a legendary tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with pillowy soft buns covered in freshly churned white butter.

For breakfast, one can head to a no-frills joint situated in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers unique treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is intricate and involved. The vendor whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible frothy texture.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of however say that their younger generation are unwilling to take up the art.

A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its lesser-known eateries.

Every dish in Lucknow comes with a history – influenced by generational food businesses, from modest street carts to busy restaurants, and secret family recipes.

The international acclaim, it is believed, will motivate more people worldwide to discover these tales and visit the city to taste the food wonders of Lucknow.