Kebabs, Aromatic Biryani along with So Much More: Indian City Gains Recognition on Unesco Gastronomy List.

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

The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with locals and visitors alike swearing by its remarkable cuisine.

Worldwide Recognition

Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a select group of international urban centers and sparking hopes that it will spotlight Lucknow's peerless food. With this status, it becomes part of a international community of cities urban centers across more than 100 countries dedicated to promoting "innovation as a key factor of development that sustains urban life".

The honor "stands as proof of its centuries-old gastronomic legacy and dynamic culinary scene," as stated by a representative 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 internationally.

An Urban Center with a Culinary Soul

The accolade for this historic city arrives as hardly a shock to its inhabitants or avid food lovers. Many share the sentiment that it is "a recognition that was delayed".

With the UNESCO recognition, this beloved, chaotic, and vibrant city – the administrative center of India's largest state – is finally in the limelight for what has consistently shaped its heart: an immense devotion for food.

"'The day's menu, how should it be prepared' is a ongoing conversation from waking up until going to bed in many homes," states a local cultural expert. "And you are actually judged by the excellence of food that is produced in your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's popularly called after its historic wealthy Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were conceived, refined, and taken to extraordinary levels in their imperial kitchens.

These royal kitchens were epicenters of food experimentation, blending Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's most famous kebabs were developed. Legend has it that the mutton galouti was devised to feed an elderly nawab who had no longer had his teeth. His cooks processed the meat with papaya, kesar, and spices and made it so soft that it needed no chewing.

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

Beyond Kebabs and Biryani

Apart from the well-known kebabs and biryani, the cooks also developed a vast array 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 also a vegetarian's paradise.

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

Time-Tested Food Joints

Virtually on every corner, there are little shops and stalls – hidden delights that are immensely popular with the locals.

In the central district of Hazratganj, huge crowds start milling around from 5 am at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with fluffy buns lathered with hand-churned white butter.

To start the day, one can visit a no-frills joint situated in the old city area of Aminabad. Almost 150 years after it was founded, the place is still in great demand 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 airy dessert found in the winter. The technique of making it is precise and demanding. The vendor whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible airy feel.

On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some however say that their children are reluctant to take up the art.

A renowned chef from Lucknow has noted that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its under-the-radar eateries.

Every dish in Lucknow tells a story – crafted by generational food businesses, from modest street carts to busy restaurants, and secret family recipes.

The worldwide honor, it is hoped, will inspire more people around the world to discover these narratives and travel to the city to savour the gastronomic treasures of Lucknow.