Kebabs, Biryani along with Much More: Indian City Secures a Place on Unesco Creative Cities List.

Delectable kebabs, scented biryani, and airy, cloud-like desserts.

The metropolis in India's north of Lucknow has long been a dream destination for epicures, with locals and visitors equally swearing by its exquisite cuisine.

A Global Honor

Recently, UNESCO honored it as a Creative City of Gastronomy – adding it to a select list of world cities and igniting hopes that it will showcase Lucknow's peerless food. With this title, it becomes part of a global network of over 400 urban centers across more than 100 countries dedicated to promoting "artistic expression as a driver of sustainable urban development".

The recognition "stands as proof of its deep-rooted food heritage and lively gastronomic culture," as noted by a spokesperson from UNESCO's regional bureau for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of 70 cities around the world.

A Metropolis Shaped by Cuisine

The honor for this historic city arrives as little surprise to its inhabitants or passionate food lovers. Many share the view that it is "a recognition that was delayed".

With the UNESCO designation, this cherished, bustling, and vibrant city – the administrative center of India's most populous state – is at last in the limelight for what has consistently characterized its essence: an immense passion for food.

"'What will be cooked, the method of preparation' is a constant conversation from waking up until night in many homes," states a local cultural expert. "And you are actually evaluated by the quality of food that comes out of your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were created, perfected, and elevated to exquisite levels in their imperial kitchens.

These kitchens of the nobility were epicenters of culinary innovations, fusing Iranian and indigenous 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 mutton galouti was created to cater to an elderly nawab who had no longer had his teeth. His chefs processed the meat with papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.

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

A Diverse Culinary Landscape

In addition to the obvious kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.

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

Hidden Gems and Legacy Eateries

Virtually on every corner, there are small establishments and carts – little-known gems that are wildly favored by the locals.

In the heart of the city of Hazratganj, large gatherings start gathering from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, served in earthenware cups, along with fluffy buns covered in hand-churned white butter.

In the morning, one can visit a unpretentious joint operating in the old city area of Aminabad. Nearly 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 offers unique treats of the season, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is scientific and involved. The artisan beats the milk and then exposes it at night, allowing the nighttime moisture to give it its unique frothy texture.

On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some however say that their children do not want to learn the craft.

A well-known culinary expert from Lucknow has noted that the city's rich food legacy places 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 hidden eateries.

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

The global recognition, it is believed, will motivate more people around the world to explore these stories and travel to the city to savour the food wonders of Lucknow.