Kebabs, Aromatic Biryani and Much More: An Indian Metropolis Secures a Place on the UNESCO Creative Cities List.

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

The historic city in northern India of Lucknow has forever been a food lovers' paradise, with locals and visitors equally swearing by its remarkable cuisine.

A Global Honor

Last month, UNESCO honored it as a UNESCO Creative City for Gastronomy – adding it to a exclusive group of global cities and igniting hopes that it will highlight Lucknow's sublime food. With this status, it becomes part of a worldwide network of cities cities across over 100 countries committed to promoting "artistic expression as a key factor of city development that is sustainable".

The recognition "stands as proof of its profound gastronomic legacy and dynamic food ecosystem," as stated by a official 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 highly sought-after list of seventy urban centers internationally.

A Metropolis Shaped by Cuisine

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

With the UNESCO recognition, this adored, chaotic, and diverse city – the capital of India's biggest state – is finally in the global gaze for what has perennially characterized its soul: an profound devotion for food.

"'What will be cooked, how should it be prepared' is a ongoing dialogue from waking up until going to bed in most homes," explains a local cultural expert. "And you are often judged by the quality of food that emerges from your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were conceived, evolved, and raised to exquisite levels in their imperial kitchens.

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

It was in that period that Lucknow's most famous kebabs were fashioned. The story goes that the galouti kebab was created to feed an ageing nawab who had lost his teeth. His culinary artists ground the meat with papaya, kesar, and spices and made it so fine that it needed no chewing.

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

A Diverse Culinary Landscape

Apart from the famous kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (rich 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 dream for plant-based eaters.

The local traditionally vegetarian community's cuisine not only highlights seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Almost on every corner, there are little shops and kiosks – little-known gems that are immensely loved by the locals.

In the heart of the city of Hazratganj, large gatherings start milling around from 5 am at a famous tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with fluffy buns slathered with freshly churned white butter.

For breakfast, one can make their way to a simple joint located in the old city area of Aminabad. Nearly 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).

Safeguarding a Culinary Heritage

The city also boasts special treats of the season, such as makkhan malai, a frothy dessert found in the winter. The method of making it is scientific and complicated. The cook hand-churns the milk and then sets it out at night, allowing the dew to give it its incredible light consistency.

On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many but note that their children are reluctant to master the skill.

A renowned chef from Lucknow has often said that the city's immense 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 tells a story – crafted by family-run food businesses, from humble street carts to lively restaurants, and closely held family recipes.

The international acclaim, it is anticipated, will encourage more people around the world to discover these narratives and travel to the city to savour the food wonders of Lucknow.