Flavorful Kebabs, Fragrant Biryani and a World More: A Historic Indian City Secures a Place on Unesco Creative Cities List.

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

The metropolis in India's north of Lucknow has long been a haven for gastronomes, with locals and travelers alike celebrating its exquisite cuisine.

A Global Honor

Last month, UNESCO recognised it as a UNESCO Creative City for Gastronomy – including it in a prestigious group of world cities and kindling hopes that it will highlight Lucknow's peerless food. With this status, it becomes part of a international community of more than four hundred urban centers across more than 100 countries committed to promoting "creativity as a key factor of sustainable urban development".

The recognition "stands as proof of its profound gastronomic legacy and vibrant gastronomic culture," as noted by 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 prestigious list of 70 cities worldwide.

An Urban Center with a Culinary Soul

The accolade for this venerable city is little surprise to its locals or passionate food lovers. Many share the opinion that it is "a recognition that was delayed".

With the UNESCO recognition, this beloved, lively, and vibrant city – the capital of India's largest state – is at last in the global gaze for what has perennially shaped its soul: an unparalleled love for food.

"'What's for dinner, how should it be prepared' is a constant conversation from morning until night in many homes," notes a local cultural expert. "And you are truly judged by the excellence of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's popularly called after its historic opulent Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were created, refined, and raised to exquisite levels in their opulent kitchens.

These imperial kitchens were centers of culinary innovations, fusing Iranian and indigenous Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's renowned kebabs were created. Legend has it that the mutton galouti was created to cater to an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, kesar, and a blend of spices and made it so soft that it required no chewing.

But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover tightly sealed with dough.

Beyond Kebabs and Biryani

Besides the obvious kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.

The local Baniya community's cuisine not only highlights local ingredients but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Almost on many street corners, there are tiny kiosks and stalls – lesser-known treasures that are wildly favored by the locals.

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

To start the day, one can make their way to a no-frills joint operating in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also presents special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The process of making it is scientific and complicated. The cook whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its unique frothy texture.

On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of though express concern that their younger generation do not want to learn the skill.

A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its lesser-known eateries.

Every dish in Lucknow has a narrative – influenced by generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.

The global recognition, it is hoped, will inspire more people around the world to discover these stories and experience the city to taste the culinary delights of Lucknow.