Succulent Kebabs, Fragrant Biryani along with Much More: An Indian Metropolis Earns a Spot on the UNESCO Gastronomy List.

Mouth-watering kebabs, aromatic biryani, and airy, ethereal desserts.

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

An International Accolade

Last month, Unesco honored it as a Creative City of Gastronomy – adding it to a prestigious group of world cities and igniting hopes that it will highlight Lucknow's exceptional food. With this designation, it enters a worldwide network of cities cities across more than 100 countries committed to promoting "artistic expression as a catalyst of sustainable urban development".

The honor "stands as proof of its centuries-old food heritage and vibrant gastronomic culture," as stated by a representative from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of 70 cities internationally.

A City Defined by Food

The accolade for this time-honored city arrives as no surprise to its residents or dedicated food lovers. Many share the opinion that it is "an honor long overdue".

With the UNESCO accolade, this beloved, bustling, and eclectic city – the administrative center of India's biggest state – is finally in the global gaze for what has always defined its heart: an unparalleled love for food.

"'The day's menu, how should it be prepared' is a continued conversation from waking up until going to bed in most homes," explains a local cultural expert. "And you are actually assessed by the standard of food that emerges from your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, refined, and taken to extraordinary levels in their royal kitchens.

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

It was in that period that Lucknow's renowned kebabs were fashioned. Legend has it that the galouti kebab was invented to cater to an elderly nawab who had lost his teeth. His cooks minced the meat with papaya, saffron, and spices and made it so soft that it required no chewing.

But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely 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 created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.

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

Time-Tested Food Joints

Almost on every corner, there are little shops and stalls – lesser-known delights that are wildly popular with the locals.

In the central district of Hazratganj, large gatherings start gathering from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, served in earthenware cups, along with pillowy soft buns lathered with hand-churned white butter.

To start the day, one can make their way to a simple 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 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 cloud-like dessert found in the winter. The method of making it is precise and complicated. The cook whisks the milk and then sets it out at night, allowing the dew to give it its unique frothy texture.

On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many however note that their children are reluctant to learn the skill.

A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its under-the-radar eateries.

Every dish in Lucknow comes with a history – shaped by generational food businesses, from humble street carts to busy restaurants, and closely held family recipes.

The worldwide honor, it is hoped, will encourage more people globally to learn these narratives and visit the city to taste the culinary delights of Lucknow.