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

Mouth-watering kebabs, fragrant biryani, and fluffy, cloud-like desserts.

The northern Indian city of Lucknow has long been a haven for gastronomes, with inhabitants and visitors alike swearing by its superb cuisine.

An International Accolade

Last month, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious list of international urban centers and kindling hopes that it will highlight Lucknow's exceptional food. With this designation, it joins a international community of more than four hundred cities across over 100 countries dedicated to promoting "innovation as a catalyst of sustainable urban development".

The honor "demonstrates its centuries-old gastronomic legacy and dynamic culinary scene," as noted by a official 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 coveted list of seventy urban centers worldwide.

A Metropolis Shaped by Cuisine

The recognition for this venerable city arrives as hardly a shock to its inhabitants or avid food lovers. Many echo the opinion that it is "a recognition that was delayed".

With the UNESCO recognition, this adored, bustling, and vibrant city – the capital of India's largest state – is finally in the spotlight for what has always shaped its soul: an immense devotion for food.

"'The day's menu, the method of preparation' is a ongoing dialogue from waking up until night in many homes," states a local cultural expert. "And you are truly evaluated by the excellence of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were created, evolved, and elevated to exquisite levels in their opulent kitchens.

These royal kitchens were hubs of gastronomic creativity, merging Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's iconic kebabs were created. As the tale is told that the galouti kebab was devised to feed an elderly nawab who had lost his teeth. His culinary artists minced the meat with papaya, saffron, and spices and made it so fine that it needed no chewing.

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

Beyond Kebabs and Biryani

Besides the obvious kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

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

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

Iconic Stalls and Historic Shops

Almost on countless corners, there are small establishments and carts – hidden gems that are wildly popular with the locals.

In the heart of the city of Hazratganj, large gatherings start milling around from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, presented in clay glasses, along with pillowy soft buns slathered with hand-churned white butter.

In the morning, one can head to a simple joint located in the historic quarter of Aminabad. Nearly 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 presents remarkable seasonal delights, such as makkhan malai, a airy dessert available in the winter. The process of making it is precise and involved. The artisan hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing airy feel.

On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many however say that their younger generation are unwilling to learn the craft.

A celebrity chef from Lucknow has frequently stated that the city's rich food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its hidden eateries.

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

The worldwide honor, it is believed, will encourage more people worldwide to learn these tales and visit the city to savour the gastronomic treasures of Lucknow.