Flavorful Kebabs, Biryani and a World More: Indian City Gains Recognition on the UNESCO Culinary List.

Mouth-watering kebabs, scented biryani, and fluffy, ethereal desserts.

The northern Indian city of Lucknow has consistently been a food lovers' paradise, with residents and visitors equally praising its exquisite cuisine.

A Global Honor

Last month, Unesco designated it as a Creative City of Gastronomy – including it in a prestigious list of global cities and sparking hopes that it will showcase Lucknow's sublime food. With this title, it enters a global network of cities cities across more than 100 countries committed to promoting "artistic expression as a driver of development that sustains urban life".

The honor "demonstrates its centuries-old gastronomic legacy and lively food ecosystem," as stated by a spokesperson from Unesco's regional bureau for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 global destinations worldwide.

A City Defined by Food

The recognition for this time-honored city comes as hardly a shock to its residents or avid food lovers. Many share the view that it is "an honor long overdue".

With the UNESCO accolade, this adored, chaotic, and diverse city – the administrative center of India's most populous state – is at last in the limelight for what has perennially shaped its essence: an immense passion for food.

"'What's for dinner, how should it be prepared' is a constant conversation from waking up until night in most homes," notes a local cultural expert. "And you are often evaluated by the quality of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's widely known after its historic wealthy Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were created, evolved, and elevated to extraordinary levels in their imperial kitchens.

These royal kitchens were centers of culinary innovations, merging Persian and indigenous Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's renowned kebabs were fashioned. The story goes that the galouti kebab was created to feed an ageing nawab who had lost his teeth. His cooks minced the meat with raw papaya, saffron, and a blend of spices and made it so silky that it required no chewing.

But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely sealed with dough.

More Than Just Famous Dishes

In addition to the famous kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.

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

Iconic Stalls and Historic Shops

Almost on countless corners, there are tiny kiosks and carts – hidden delights that are extremely loved by the locals.

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

To start the day, one can head to a unpretentious joint located in the historic quarter of Aminabad. Almost 150 years after it was established, 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 offers special treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is precise and complicated. The vendor beats the milk and then leaves it out at night, allowing the dew to give it its unique light consistency.

On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some though express concern that their children do not want to master the skill.

A well-known culinary expert from Lucknow has noted that the city's profound food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its under-the-radar eateries.

Every dish in Lucknow tells a story – crafted by family-run food businesses, from modest street carts to busy restaurants, and secret family recipes.

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