Flavorful Kebabs, Fragrant Biryani and So Much More: Indian City Secures a Place on UNESCO's Gastronomy List.

Tempting kebabs, aromatic biryani, and fluffy, ethereal desserts.

The northern Indian city of Lucknow has long been a haven for gastronomes, with locals and visitors equally praising its remarkable cuisine.

An International Accolade

In a recent announcement, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive group 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 cities urban centers across more than 100 countries committed to promoting "artistic expression as a key factor of development that sustains urban life".

The accolade "demonstrates its profound food heritage and vibrant culinary scene," according to a spokesperson from Unesco's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 cities worldwide.

An Urban Center with a Culinary Soul

The accolade for this historic city is no surprise to its locals or passionate food lovers. Many agree with the view that it is "better late than never".

With the UNESCO designation, this adored, bustling, and diverse city – the capital of India's biggest state – is finally in the global gaze for what has perennially characterized its heart: an unparalleled passion for food.

"'The day's menu, how will it be cooked' is a continued dialogue from waking up until night in most homes," notes a local cultural expert. "And you are actually judged by the quality of food that comes out of your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, evolved, and taken to extraordinary levels in their opulent kitchens.

These kitchens of the nobility were hubs of culinary innovations, fusing Persian and native Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's renowned kebabs were created. The story goes that the galouti kebab was invented to cater to an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.

But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover tightly closed with a flour paste.

A Diverse Culinary Landscape

Apart from the obvious kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (creamy 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 vegetarian's paradise.

The local Baniya community's cuisine not only celebrates seasonal produce but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Virtually on every corner, there are tiny kiosks and stalls – little-known gems that are wildly favored by the locals.

In the city center of Hazratganj, throngs of people start assembling from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with pillowy soft buns lathered with freshly churned white butter.

To start the day, one can head to a unpretentious joint operating in the old city area of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also offers remarkable treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is scientific and demanding. The vendor whisks the milk and then leaves it out at night, allowing the dew to give it its incredible airy feel.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Some however express concern that their children are reluctant to take up the skill.

A renowned chef from Lucknow has noted that the city's immense food legacy places it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.

Every dish in Lucknow tells a story – 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 delight in the gastronomic treasures of Lucknow.