Succulent Kebabs, Fragrant Biryani along with a World More: An Indian Metropolis Earns a Spot on the UNESCO Creative Cities List.

Mouth-watering kebabs, scented biryani, and airy, cloud-like desserts.

The metropolis in India's north of Lucknow has long been a haven for gastronomes, with residents and tourists alike celebrating its superb cuisine.

A Global Honor

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – adding it to a exclusive list of global cities and kindling hopes that it will highlight Lucknow's sublime food. With this title, it enters a international community of more than four hundred urban centers across more than 100 countries committed to promoting "creativity as a driver of sustainable urban development".

The accolade "demonstrates its deep-rooted gastronomic legacy and lively food ecosystem," according to a representative from Unesco's regional bureau for South Asia.

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

A City Defined by Food

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

With the UNESCO designation, this beloved, bustling, and diverse city – the administrative center of India's biggest state – is now in the spotlight for what has consistently characterized its soul: an profound devotion for food.

"'What will be cooked, how will it be cooked' is a ongoing discussion from waking up until going to bed in many homes," notes a local cultural expert. "And you are actually assessed by the standard of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were created, evolved, and elevated to exquisite levels in their royal kitchens.

These kitchens of the nobility were centers of culinary innovations, blending Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's most famous kebabs were developed. As the tale is told that the mutton galouti was invented to feed an ageing nawab who had lost his teeth. His culinary artists minced the meat with raw papaya, kesar, and spices and made it so silky that it needed no chewing.

But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover tightly sealed with dough.

A Diverse Culinary Landscape

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

However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.

The local traditionally vegetarian community's cuisine not only showcases fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Almost on every corner, there are little shops and stalls – hidden delights that are extremely favored by the locals.

In the central district of Hazratganj, huge crowds start gathering from early morning at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with pillowy soft buns covered in freshly churned white butter.

To start the day, one can head to a no-frills joint operating in the old city area of Aminabad. Almost 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also boasts special seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is precise and complicated. The vendor whisks the milk and then sets it out at night, allowing the dew to give it its incredible airy feel.

On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many however note that their younger generation do not want to learn the craft.

A renowned chef from Lucknow has frequently stated that the city's immense food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its hidden eateries.

Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.

The international acclaim, it is hoped, will inspire more people worldwide to discover these tales and travel to the city to taste the gastronomic treasures of Lucknow.