Kebabs, Fragrant Biryani along with Much More: An Indian Metropolis Secures a Place on UNESCO's Creative Cities List.

Tempting kebabs, scented biryani, and whipped, cloud-like desserts.

The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with locals and visitors equally praising its exquisite cuisine.

A Global Honor

Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive list of international urban centers and sparking hopes that it will spotlight Lucknow's peerless food. With this designation, it joins a worldwide network of over 400 urban centers across over 100 countries committed to promoting "creativity as a driver of city development that is sustainable".

The honor "stands as proof of its deep-rooted food heritage and lively food ecosystem," as noted by a official from Unesco's regional bureau for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of 70 global destinations around the world.

A City Defined by Food

The recognition for this historic city comes as little surprise to its inhabitants or dedicated food lovers. Many echo the view that it is "a recognition that was delayed".

With the UNESCO recognition, this adored, bustling, and eclectic city – the capital of India's biggest state – is at last in the limelight for what has consistently shaped its essence: an profound passion for food.

"'What's for dinner, how will it be cooked' is a continued dialogue from morning until going to bed in many homes," explains a local cultural expert. "And you are often evaluated by the standard of food that emerges from your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were conceived, perfected, and taken to exquisite levels in their imperial kitchens.

These imperial kitchens were epicenters of gastronomic creativity, merging Iranian and local Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's most famous kebabs were developed. The story goes that the galouti kebab was created to cater to an elderly nawab who had lost his teeth. His culinary artists minced the meat with papaya, kesar, and spices and made it so soft that it required no chewing.

But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid tightly closed with a flour paste.

Beyond Kebabs and Biryani

Besides the obvious kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.

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

Hidden Gems and Legacy Eateries

Almost on every corner, there are small establishments and carts – lesser-known delights that are extremely favored by the locals.

In the city center of Hazratganj, throngs of people start assembling from early morning at a famous tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with incredibly soft buns covered in freshly churned white butter.

In the morning, one can make their way to a simple joint operating in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also offers special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The method of making it is intricate and involved. The vendor hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing light consistency.

On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Some but say that their younger generation do not want to take up the skill.

A well-known culinary expert from Lucknow has noted that the city's immense food legacy places it right on top 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 hidden eateries.

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

The worldwide honor, it is anticipated, will inspire more people globally to discover these narratives and visit the city to taste the food wonders of Lucknow.