Kebabs, Biryani along with So Much More: A Historic Indian City Earns a Spot on Unesco Creative Cities List.

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

The historic city in northern India of Lucknow has long been a dream destination for epicures, with residents and visitors alike celebrating its exquisite cuisine.

An International Accolade

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious group of world cities and kindling hopes that it will showcase Lucknow's exceptional food. With this title, it becomes part of a global network of over 400 urban centers across over 100 countries committed to promoting "artistic expression as a driver of city development that is sustainable".

The honor "stands as proof of its centuries-old gastronomic legacy and dynamic gastronomic culture," according to a spokesperson from UNESCO's regional bureau for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this prestigious list of 70 cities around the world.

A City Defined by Food

The accolade for this historic city is no surprise to its locals or dedicated food lovers. Many share the opinion that it is "an honor long overdue".

With the UNESCO recognition, this cherished, bustling, and eclectic city – the administrative center of India's most populous state – is at last in the limelight for what has perennially characterized its heart: an unparalleled love for food.

"'What will be cooked, the method of preparation' is a constant discussion from morning until going to bed in many homes," states a local cultural expert. "And you are truly judged by the excellence of food that emerges from your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's widely known after its historic affluent Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were conceived, perfected, and raised to exquisite levels in their royal kitchens.

These imperial kitchens were centers of gastronomic creativity, blending Iranian and indigenous Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's renowned kebabs were developed. The story goes that the mutton galouti was devised to feed an ageing nawab who had lost his teeth. His cooks minced the meat with raw papaya, kesar, and spices and made it so soft 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 cooked on a gentle, slow heat, with the container's cover securely closed with dough.

Beyond Kebabs and Biryani

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

However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.

The local Baniya community's cuisine not only celebrates fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Time-Tested Food Joints

Nearly on countless corners, there are little shops and carts – little-known delights that are extremely popular with the locals.

In the city center of Hazratganj, huge crowds start assembling from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with fluffy buns slathered with freshly churned white butter.

To start the day, one can make their way to a unpretentious joint located in the old city area of Aminabad. Nearly 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).

Ensuring Legacy Continues

The city also boasts remarkable seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The method of making it is intricate and complicated. The vendor whisks the milk and then sets it out at night, allowing the dew to give it its amazing light consistency.

On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some but note that their children are reluctant to learn the art.

A well-known culinary expert from Lucknow has noted that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its hidden eateries.

Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.

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