Flavorful Kebabs, Biryani along with a World More: Indian City Earns a Spot on the UNESCO Gastronomy List.

Delectable kebabs, aromatic biryani, and fluffy, cloud-like desserts.

The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with locals and travelers equally celebrating its superb cuisine.

A Global Honor

In a recent announcement, Unesco designated it as a UNESCO Creative City for Gastronomy – adding it to a prestigious group of international urban centers and kindling hopes that it will spotlight Lucknow's exceptional food. With this status, it becomes part of a worldwide network of over 400 urban centers across more than 100 countries focused on promoting "creativity as a catalyst of sustainable urban development".

The honor "is a testament to its centuries-old food heritage and dynamic food ecosystem," as stated by a representative from UNESCO's Regional Office for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 global destinations internationally.

A City Defined by Food

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

With the UNESCO designation, this beloved, chaotic, and eclectic city – the administrative center of India's biggest state – is at last in the limelight for what has consistently shaped its essence: an immense devotion for food.

"'What will be cooked, the method of preparation' is a constant conversation from morning until going to bed in most homes," notes a local cultural expert. "And you are often assessed by the standard of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were invented, perfected, and raised to extraordinary levels in their opulent kitchens.

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

It was in that period that Lucknow's iconic kebabs were created. As the tale is told that the galouti kebab was devised to cater to an elderly nawab who had lost his teeth. His culinary artists processed the meat with papaya, kesar, and a blend of spices and made it so fine that it required no chewing.

But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly sealed with a flour paste.

Beyond Kebabs and Biryani

Apart from the obvious kebabs and biryani, the cooks also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich 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 not only highlights fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Time-Tested Food Joints

Almost on every corner, there are tiny kiosks and stalls – lesser-known treasures that are extremely popular with the locals.

In the city center of Hazratganj, large gatherings start gathering from early morning at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with fluffy buns slathered with freshly churned white butter.

To start the day, one can make their way to a unpretentious joint located in the old city area of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its hot 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 airy dessert available in the winter. The process of making it is precise and involved. The vendor beats the milk and then sets it out at night, allowing the dew to give it its incredible airy feel.

On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some however say that their younger generation are unwilling to master the craft.

A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its hidden 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 worldwide honor, it is hoped, will motivate more people around the world to explore these stories and travel to the city to delight in the gastronomic treasures of Lucknow.