Kebabs, Aromatic Biryani along with Much More: Indian City Gains Recognition on the UNESCO Creative Cities List.

Tempting kebabs, fragrant biryani, and fluffy, cloud-like desserts.

The northern Indian city of Lucknow has consistently been a dream destination for epicures, with locals and tourists alike celebrating its remarkable cuisine.

An International Accolade

In a recent announcement, Unesco recognised it as a UNESCO Creative City for Gastronomy – placing it on a exclusive group of international urban centers and sparking hopes that it will spotlight Lucknow's peerless food. With this status, it joins a global network of cities urban centers across more than 100 countries dedicated to promoting "creativity as a catalyst of city development that is sustainable".

The accolade "demonstrates its centuries-old culinary traditions and vibrant culinary scene," as noted by a official from UNESCO's regional bureau for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of 70 global destinations internationally.

An Urban Center with a Culinary Soul

The accolade for this venerable city comes as little surprise to its inhabitants or passionate food lovers. Many share the opinion that it is "better late than never".

With the UNESCO recognition, this cherished, chaotic, and vibrant city – the administrative center of India's biggest state – is finally in the limelight for what has consistently characterized its heart: an profound love for food.

"'The day's menu, how should it be prepared' is a continued discussion from morning until night in many homes," states a local cultural expert. "And you are truly assessed by the quality of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, evolved, and taken to extraordinary levels in their royal kitchens.

These kitchens of the nobility were centers of gastronomic creativity, fusing Persian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's iconic kebabs were developed. As the tale is told that the mutton galouti was invented to cater to an elderly nawab who had no longer had his teeth. His chefs minced the meat with papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.

But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid securely closed with dough.

A Diverse Culinary Landscape

Apart from the famous kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise.

The local Baniya community's cuisine not only celebrates local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Virtually on every corner, there are tiny kiosks and stalls – lesser-known gems that are wildly favored by the locals.

In the central district of Hazratganj, huge crowds start milling around from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with pillowy soft buns lathered with freshly churned white butter.

For breakfast, one can head to a no-frills joint located in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also offers remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The method of making it is scientific and demanding. The cook whisks the milk and then sets it out at night, allowing the dew to give it its amazing frothy texture.

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

A well-known culinary expert from Lucknow has noted that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition 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 guarded family recipes.

The international acclaim, it is believed, will inspire more people globally to discover these tales and travel to the city to delight in the gastronomic treasures of Lucknow.