Kebabs, Aromatic Biryani along with a World More: Indian City Secures a Place on Unesco Gastronomy List.

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

The northern Indian city of Lucknow has consistently been a dream destination for epicures, with inhabitants and travelers equally praising its remarkable cuisine.

An International Accolade

In a recent announcement, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious group of world cities and sparking hopes that it will showcase Lucknow's exceptional food. With this title, it enters a worldwide network of over 400 cities across more than 100 countries committed to promoting "innovation as a key factor of city development that is sustainable".

The accolade "stands as proof of its deep-rooted food heritage and vibrant gastronomic culture," according to a official from UNESCO's Regional Office for South Asia.

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

An Urban Center with a Culinary Soul

The accolade for this venerable city arrives as no surprise to its residents or dedicated food lovers. Many agree with the opinion that it is "better late than never".

With the UNESCO accolade, this adored, bustling, and vibrant city – the capital of India's largest state – is now in the limelight for what has consistently shaped its soul: an unparalleled devotion for food.

"'The day's menu, how will it be cooked' is a constant conversation from morning until going to bed in many homes," notes a local cultural expert. "And you are truly evaluated by the quality of food that emerges from your kitchen."

A Royal Culinary Legacy

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

These imperial kitchens were hubs of culinary innovations, fusing Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's renowned kebabs were created. The story goes that the galouti kebab was created to cater to an ageing nawab who had no longer had his teeth. His chefs ground the meat with papaya, kesar, and spices and made it so silky that it required no chewing.

But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid tightly closed with a flour paste.

A Diverse Culinary Landscape

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

However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.

The local traditionally vegetarian community's cuisine doesn't just showcases fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Almost on every corner, there are tiny kiosks and stalls – hidden treasures that are wildly favored by the locals.

In the central district of Hazratganj, throngs of people start gathering from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with pillowy soft buns covered in freshly churned white butter.

In the morning, one can make their way to a simple joint situated in the old city area of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also offers unique seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is precise and demanding. The artisan hand-churns the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.

On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many but say that their younger generation are unwilling to master the art.

A renowned chef from Lucknow has frequently stated that the city's profound food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its lesser-known eateries.

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

The international acclaim, it is hoped, will encourage more people worldwide to learn these narratives and travel to the city to taste the culinary delights of Lucknow.