Kebabs, Biryani and a World More: A Historic Indian City Earns a Spot on Unesco Culinary List.

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

The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with locals and visitors alike celebrating its superb cuisine.

Worldwide Recognition

Recently, Unesco honored it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious list of world cities and kindling hopes that it will spotlight Lucknow's peerless food. With this title, it joins a worldwide network of more than four hundred metropolises across over 100 countries focused on promoting "artistic expression as a catalyst of development that sustains urban life".

The recognition "is a testament to its profound culinary traditions and vibrant culinary scene," according to a spokesperson from UNESCO's regional bureau for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of 70 cities around the world.

A Metropolis Shaped by Cuisine

The recognition for this venerable city comes as little surprise to its residents or avid food lovers. Many echo the view that it is "a recognition that was delayed".

With the UNESCO recognition, this cherished, chaotic, and vibrant city – the capital of India's biggest state – is now in the limelight for what has consistently shaped its soul: an profound devotion for food.

"'What's for dinner, how will it be cooked' is a constant conversation from morning until night in many homes," notes a local cultural expert. "And you are often judged by the quality of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were invented, refined, and raised to exquisite levels in their royal kitchens.

These imperial kitchens were epicenters of gastronomic creativity, fusing Persian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's iconic kebabs were created. As the tale is told that the galouti kebab was devised to cater to an elderly nawab who had no longer had his teeth. His cooks minced the meat with papaya, kesar, and 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 prepared on a low, slow heat, with the pot's lid tightly closed with a flour paste.

Beyond Kebabs and Biryani

In addition to the obvious kebabs and biryani, the culinary masters 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 additionally a dream for plant-based eaters.

The local traditionally vegetarian community's cuisine not only showcases local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Almost on many street corners, there are tiny kiosks and stalls – little-known treasures that are wildly loved by the locals.

In the city center of Hazratganj, huge crowds start assembling from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with incredibly soft buns lathered with freshly churned white butter.

In the morning, one can head to a simple joint operating in the old city area of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also boasts special treats of the season, such as makkhan malai, a airy dessert savored in the winter. The process of making it is scientific and involved. The vendor whisks the milk and then sets it out at night, allowing the dew to give it its incredible airy feel.

On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many but note that their younger generation are unwilling to master the craft.

A renowned chef from Lucknow has noted that the city's rich food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its hidden eateries.

Every dish in Lucknow tells a story – shaped by generational food businesses, from humble street carts to lively restaurants, and secret family recipes.

The international acclaim, it is hoped, will encourage more people globally to learn these stories and travel to the city to taste the food wonders of Lucknow.