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

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

The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with inhabitants and visitors alike swearing by its remarkable cuisine.

Worldwide Recognition

Recently, Unesco recognised it as a UNESCO Creative City for Gastronomy – adding it to a select roster of global cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this status, it enters a global network of more than four hundred urban centers across more than 100 countries committed to promoting "creativity as a key factor of development that sustains urban life".

The accolade "demonstrates its centuries-old gastronomic legacy and dynamic culinary scene," as noted by a official from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of 70 global destinations around the world.

A Metropolis Shaped by Cuisine

The honor for this historic city comes as no surprise to its locals or avid food lovers. Many share the sentiment that it is "a recognition that was delayed".

With the UNESCO designation, this beloved, chaotic, and eclectic city – the administrative center of India's largest state – is now in the spotlight for what has perennially shaped its heart: an unparalleled love for food.

"'The day's menu, the method of preparation' is a continued conversation from morning until going to bed in most homes," states a local cultural expert. "And you are actually evaluated by the quality of food that is produced in your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were invented, evolved, and taken to exquisite levels in their opulent kitchens.

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

It was during this time that Lucknow's most famous kebabs were fashioned. The story goes that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, saffron, and spices and made it so silky that it needed 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

Apart from the obvious kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

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

The local traditionally vegetarian community's cuisine not only showcases local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Time-Tested Food Joints

Nearly on many street corners, there are small establishments and stalls – little-known delights that are wildly popular with the locals.

In the city center of Hazratganj, throngs of people start milling around from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with fluffy buns lathered with freshly churned white butter.

To start the day, one can make their way to a simple joint located in the old city area of Aminabad. Almost 150 years after it was founded, 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 remarkable seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is precise and complicated. The vendor hand-churns the milk and then exposes it at night, allowing the dew to give it its unique airy feel.

On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Many but express concern that their younger generation are unwilling to master the craft.

A renowned chef from Lucknow has often said that the city's immense food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.

Every dish in Lucknow comes with a history – influenced by family-run food businesses, from humble street carts to lively restaurants, and secret family recipes.

The international acclaim, it is anticipated, will inspire more people worldwide to explore these narratives and travel to the city to delight in the culinary delights of Lucknow.