Kebabs, Fragrant Biryani along with So Much More: A Historic Indian City Earns a Spot on the UNESCO Creative Cities List.

Tempting kebabs, scented biryani, and airy, ethereal desserts.

The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with inhabitants and visitors alike swearing by its superb cuisine.

An International Accolade

Recently, Unesco honored it as a Creative City of Gastronomy – including it in a prestigious roster of international urban centers and kindling hopes that it will showcase Lucknow's exceptional food. With this status, it joins a worldwide network of cities metropolises across over 100 countries focused on promoting "creativity as a catalyst of development that sustains urban life".

The honor "stands as proof of its centuries-old gastronomic legacy and lively culinary scene," as stated by a representative from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of seventy urban centers worldwide.

An Urban Center with a Culinary Soul

The accolade for this historic city comes as hardly a shock to its residents or passionate food lovers. Many agree with the view that it is "better late than never".

With the UNESCO recognition, this cherished, lively, and eclectic city – the administrative center of India's biggest state – is finally in the spotlight for what has perennially characterized its soul: an unparalleled love for food.

"'What's for dinner, how will it be cooked' is a ongoing dialogue from waking up until going to bed in most homes," notes a local cultural expert. "And you are actually evaluated by the excellence of food that comes out of your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were invented, evolved, and elevated to extraordinary levels in their royal kitchens.

These royal kitchens were centers of gastronomic creativity, blending Iranian and local Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's iconic kebabs were created. As the tale is told that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His chefs ground the meat with papaya, saffron, and a blend of spices and made it so silky that it required no chewing.

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

More Than Just Famous Dishes

Apart from the famous kebabs and biryani, the cooks also built up a collection 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 additionally a vegetarian's paradise.

The local Baniya community's cuisine not only celebrates fresh harvests but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Time-Tested Food Joints

Almost on countless corners, there are tiny kiosks and carts – little-known treasures that are immensely loved by the locals.

In the central district of Hazratganj, throngs of people start milling around from early morning at a renowned tea stall to get a steaming cup of milky masala chai, served in clay glasses, along with pillowy soft buns slathered with hand-churned white butter.

To start the day, one can visit a simple joint situated in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also presents remarkable seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The method of making it is intricate 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 chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of however express concern that their younger generation are unwilling to take up the art.

A renowned chef from Lucknow has noted that the city's immense food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its lesser-known eateries.

Every dish in Lucknow has a narrative – crafted by generational food businesses, from humble street carts to busy restaurants, and secret family recipes.

The worldwide honor, it is believed, will encourage more people around the world to discover these stories and travel to the city to taste the gastronomic treasures of Lucknow.