Flavorful Kebabs, Aromatic Biryani and a World More: An Indian Metropolis Earns a Spot on UNESCO's Creative Cities List.

Delectable kebabs, fragrant biryani, and airy, cloud-like desserts.

The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with inhabitants and visitors alike celebrating its remarkable cuisine.

Worldwide Recognition

Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a select group of world cities and igniting hopes that it will showcase Lucknow's exceptional food. With this designation, it enters a worldwide network of over 400 metropolises across more than 100 countries committed to promoting "innovation as a catalyst of sustainable urban development".

The honor "demonstrates its deep-rooted culinary traditions and vibrant culinary scene," as stated by a spokesperson from Unesco's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of 70 cities around the world.

A City Defined by Food

The honor for this time-honored city comes as no surprise to its residents or avid food lovers. Many agree with the opinion that it is "a recognition that was delayed".

With the UNESCO recognition, this adored, lively, and diverse city – the administrative center of India's most populous state – is now in the global gaze for what has always shaped its essence: an unparalleled love for food.

"'What will be cooked, how should it be prepared' is a ongoing discussion from morning until night in most homes," states a local cultural expert. "And you are often evaluated by the excellence of food that is produced in your kitchen."

An Imperial Food Tradition

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

These royal kitchens were centers of food experimentation, fusing Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's most famous kebabs were created. As the tale is told that the galouti kebab was invented to feed an ageing nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, kesar, and a blend of spices and made it so silky that it required no chewing.

But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid securely closed with a flour paste.

More Than Just Famous Dishes

In addition to the obvious kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (rich 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 haven for vegetarians.

The local Baniya community's cuisine doesn't just highlights seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Virtually on many street corners, there are tiny kiosks and carts – hidden delights that are immensely loved by the locals.

In the central district of Hazratganj, throngs of people start assembling from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with fluffy buns lathered with hand-churned white butter.

To start the day, one can visit a no-frills joint located in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also presents special treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is precise and involved. The artisan whisks the milk and then sets 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. Some though say that their children are reluctant to master the art.

A renowned chef from Lucknow has often said that the city's immense food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.

Every dish in Lucknow tells a story – shaped by family-run food businesses, from humble street carts to bustling restaurants, and guarded family recipes.

The global recognition, it is believed, will encourage more people around the world to learn these narratives and experience the city to delight in the culinary delights of Lucknow.