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

Mouth-watering kebabs, aromatic biryani, and airy, ethereal desserts.

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

An International Accolade

Recently, UNESCO recognised it as a UNESCO Creative City for Gastronomy – adding it to a exclusive list of world cities and igniting hopes that it will showcase Lucknow's exceptional food. With this title, it enters a global network of more than four hundred urban centers across more than 100 countries focused on promoting "artistic expression as a catalyst of development that sustains urban life".

The recognition "demonstrates its profound gastronomic legacy and dynamic gastronomic culture," 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 highly sought-after list of 70 global destinations internationally.

A Metropolis Shaped by Cuisine

The recognition for this time-honored city arrives as little surprise to its residents or passionate food lovers. Many agree with the sentiment that it is "an honor long overdue".

With the UNESCO recognition, this adored, bustling, and eclectic city – the capital of India's largest state – is now in the limelight for what has perennially characterized its heart: an profound passion for food.

"'What will be cooked, how should it be prepared' is a ongoing dialogue from waking up until night in most homes," notes a local cultural expert. "And you are truly evaluated by the excellence of food that emerges from your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were conceived, perfected, and raised to sublime levels in their imperial kitchens.

These kitchens of the nobility were hubs of culinary innovations, merging Persian and native Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's iconic kebabs were developed. As the tale is told that the mutton galouti was created to feed an elderly nawab who had no longer had his teeth. His cooks processed the meat with raw papaya, saffron, and spices and made it so fine that it required no chewing.

But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover securely closed with dough.

More Than Just Famous Dishes

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

However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians.

The local Baniya community's cuisine doesn't just highlights fresh harvests but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Virtually on every corner, there are tiny kiosks and carts – lesser-known gems that are extremely loved by the locals.

In the central district of Hazratganj, huge crowds start gathering from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with pillowy soft buns covered in freshly churned white butter.

In the morning, one can visit a no-frills joint located in the old city area 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).

Ensuring Legacy Continues

The city also offers unique seasonal delights, such as makkhan malai, a airy dessert available in the winter. The technique of making it is intricate and demanding. The vendor hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing frothy texture.

On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Some though note that their children are reluctant to take up the craft.

A renowned chef from Lucknow has noted that the city's immense food legacy places 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 create awareness about its under-the-radar eateries.

Every dish in Lucknow has a narrative – influenced by family-run food businesses, from modest street carts to lively restaurants, and closely held family recipes.

The global recognition, it is anticipated, will inspire more people worldwide to learn these stories and experience the city to delight in the food wonders of Lucknow.