Kebabs, Aromatic Biryani along with Much More: A Historic Indian City Gains Recognition on the UNESCO Gastronomy List.

Tempting kebabs, scented biryani, and whipped, ethereal desserts.

The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with inhabitants and travelers alike swearing by its superb cuisine.

A Global Honor

Recently, UNESCO honored it as a Creative City of Gastronomy – placing it on a prestigious roster of world cities and igniting hopes that it will showcase Lucknow's sublime food. With this title, it enters a international community of over 400 metropolises across over 100 countries committed to promoting "creativity as a catalyst of sustainable urban development".

The accolade "demonstrates its profound gastronomic legacy and lively food ecosystem," as noted by a spokesperson 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 coveted list of seventy urban centers around the world.

An Urban Center with a Culinary Soul

The accolade for this time-honored city is no surprise to its locals or passionate food lovers. Many agree with the opinion that it is "an honor long overdue".

With the UNESCO recognition, this cherished, lively, and eclectic city – the capital of India's biggest state – is finally in the spotlight for what has perennially shaped its soul: an immense passion for food.

"'The day's menu, how will it be cooked' is a constant discussion from morning until night in many homes," states a local cultural expert. "And you are actually assessed by the quality of food that emerges from your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's often referred to after its historic affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, perfected, and elevated to exquisite levels in their imperial kitchens.

These royal kitchens were centers of food experimentation, fusing Iranian and native Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's renowned kebabs were created. As the tale is told that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His cooks minced the meat with raw papaya, kesar, and a blend of 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-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover tightly sealed with a flour paste.

More Than Just Famous Dishes

Apart from the obvious kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent 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 doesn't just celebrates fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Almost on every corner, there are little shops and kiosks – little-known treasures that are immensely favored by the locals.

In the heart of the city of Hazratganj, throngs of people start assembling from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with pillowy soft buns slathered with freshly churned white butter.

For breakfast, one can head to a no-frills joint operating in the historic quarter of Aminabad. Almost 150 years after it was set up, 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 remarkable seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The method of making it is intricate and complicated. The cook beats the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible frothy texture.

On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some however say that their younger generation are reluctant to master the skill.

A renowned chef from Lucknow has frequently stated that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its under-the-radar eateries.

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

The international acclaim, it is believed, will encourage more people worldwide to learn these stories and visit the city to delight in the culinary delights of Lucknow.