Succulent Kebabs, Aromatic Biryani and So Much More: Indian City Earns a Spot on UNESCO's Creative Cities List.

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

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

Worldwide Recognition

Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – including it in a prestigious roster of world cities and sparking hopes that it will spotlight Lucknow's sublime food. With this title, it becomes part of a international community of over 400 urban centers across over 100 countries focused on promoting "artistic expression as a driver of city development that is sustainable".

The recognition "is a testament to its deep-rooted food heritage and dynamic culinary scene," as stated by a official 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 highly sought-after list of 70 global destinations around the world.

A City Defined by Food

The recognition for this venerable city arrives as no surprise to its inhabitants or dedicated food lovers. Many agree with the sentiment that it is "better late than never".

With the UNESCO accolade, this beloved, chaotic, and diverse city – the capital of India's biggest state – is at last in the limelight for what has always defined its heart: an immense passion for food.

"'What's for dinner, the method of preparation' is a continued dialogue from morning until going to bed in many homes," explains a local cultural expert. "And you are truly evaluated by the quality of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's widely known after its historic wealthy Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were invented, evolved, and taken to sublime levels in their royal kitchens.

These kitchens of the nobility were epicenters of food experimentation, blending Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's iconic kebabs were fashioned. Legend has it that the galouti kebab was invented to feed an ageing nawab who had lost his teeth. His culinary artists processed the meat with papaya, kesar, and a blend of spices and made it so soft that it required no chewing.

But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover tightly closed with a flour paste.

A Diverse Culinary Landscape

Besides the famous kebabs and biryani, the cooks also created 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 vegetarian's paradise.

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

Iconic Stalls and Historic Shops

Virtually on many street corners, there are tiny kiosks and carts – hidden gems that are extremely favored by the locals.

In the city center of Hazratganj, throngs of people start milling around from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with fluffy buns lathered with hand-churned white butter.

In the morning, one can make their way to a no-frills joint operating in the old city area of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also boasts special seasonal delights, such as makkhan malai, a airy dessert available in the winter. The method of making it is scientific and involved. The cook beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique frothy texture.

On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many though express concern that their children are reluctant to take up the skill.

A celebrity chef from Lucknow has frequently stated that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its lesser-known eateries.

Every dish in Lucknow has a narrative – influenced by multi-generational food businesses, from humble street carts to busy restaurants, and secret family recipes.

The international acclaim, it is believed, will inspire more people around the world to learn these tales and experience the city to savour the culinary delights of Lucknow.