Flavorful Kebabs, Fragrant Biryani and So Much More: An Indian Metropolis Earns a Spot on the UNESCO Culinary List.

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

The northern Indian city of Lucknow has long been a haven for gastronomes, with inhabitants and tourists equally praising its remarkable cuisine.

A Global Honor

Recently, UNESCO honored it as a Creative City of Gastronomy – adding it to a select roster of international urban centers and kindling hopes that it will spotlight Lucknow's peerless food. With this status, it enters a international community of more than four hundred metropolises across over 100 countries focused on promoting "innovation as a key factor of city development that is sustainable".

The honor "stands as proof of its profound food heritage and dynamic culinary scene," as noted by a official from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 global destinations around the world.

An Urban Center with a Culinary Soul

The accolade for this time-honored city comes as little surprise to its residents or dedicated food lovers. Many share the sentiment that it is "an honor long overdue".

With the UNESCO accolade, this beloved, chaotic, and vibrant city – the capital of India's biggest state – is finally in the spotlight for what has perennially defined its soul: an profound love for food.

"'What will be cooked, how will it be cooked' is a continued discussion from morning until night in most homes," notes a local cultural expert. "And you are often judged by the quality of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's popularly called after its historic opulent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were invented, perfected, and elevated to sublime levels in their opulent kitchens.

These imperial kitchens were centers of gastronomic creativity, blending Persian and native Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's most famous kebabs were created. As the tale is told that the galouti kebab was created to cater to an elderly nawab who had lost his teeth. His cooks minced the meat with papaya, kesar, and a blend of spices and made it so silky that it required no chewing.

But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover securely sealed with a flour paste.

Beyond Kebabs and Biryani

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

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

The local Baniya community's cuisine not only highlights seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Nearly on every corner, there are small establishments and kiosks – little-known delights that are extremely loved by the locals.

In the central district of Hazratganj, large gatherings start assembling from 5 am at a legendary tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with fluffy buns covered in freshly churned white butter.

In the morning, one can head to a simple joint operating in the old city area 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).

Safeguarding a Culinary Heritage

The city also boasts unique treats of the season, such as makkhan malai, a airy dessert available in the winter. The process of making it is intricate and involved. The vendor hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique frothy texture.

On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many but say that their younger generation do not want to take up the art.

A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its hidden eateries.

Every dish in Lucknow tells a story – shaped by generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.

The global recognition, it is hoped, will inspire more people globally to explore these stories and travel to the city to delight in the gastronomic treasures of Lucknow.