Kebabs, Biryani along with Much More: An Indian Metropolis Gains Recognition on the UNESCO Gastronomy List.

Mouth-watering kebabs, aromatic biryani, and airy, ethereal desserts.

The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with residents and travelers equally praising its remarkable cuisine.

An International Accolade

Recently, UNESCO designated it as a UNESCO Creative City for Gastronomy – adding it to a exclusive roster of world cities and kindling hopes that it will showcase Lucknow's sublime food. With this designation, it enters a worldwide network of cities cities 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 vibrant gastronomic culture," as stated by a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of seventy urban centers worldwide.

A Metropolis Shaped by Cuisine

The accolade for this historic city arrives as little surprise to its locals or dedicated food lovers. Many agree with the view that it is "better late than never".

With the UNESCO recognition, this beloved, chaotic, and diverse city – the administrative center of India's most populous state – is finally in the spotlight for what has consistently defined its essence: an profound passion for food.

"'The day's menu, how will it be cooked' is a ongoing discussion from morning until going to bed in many homes," states a local cultural expert. "And you are actually judged by the quality of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were invented, perfected, and taken to exquisite levels in their royal kitchens.

These royal kitchens were hubs of culinary innovations, merging Iranian and native Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's renowned kebabs were developed. The story goes that the mutton galouti was invented to feed an ageing nawab who had lost his teeth. His chefs ground the meat with raw papaya, saffron, and a blend of spices and made it so fine that it required no chewing.

But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover securely sealed with dough.

A Diverse Culinary Landscape

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

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

The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Nearly on every corner, there are little shops and carts – little-known treasures that are extremely favored by the locals.

In the heart of the city of Hazratganj, throngs of people start milling around from the crack of dawn at a legendary tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with fluffy buns covered in hand-churned white butter.

For breakfast, one can make their way to a no-frills joint operating in the historic quarter of Aminabad. Almost 150 years after it was set up, 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 special treats of the season, such as makkhan malai, a frothy dessert found in the winter. The method of making it is scientific and demanding. The cook hand-churns the milk and then exposes it at night, allowing the dew to give it its amazing frothy texture.

On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some however say that their children are reluctant to learn the art.

A renowned chef from Lucknow has often said that the city's rich food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.

Every dish in Lucknow comes with a history – crafted by generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.

The international acclaim, it is believed, will motivate more people globally to discover these stories and travel to the city to delight in the culinary delights of Lucknow.