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

Delectable kebabs, scented biryani, and fluffy, cloud-like desserts.

The metropolis in India's north of Lucknow has long been a dream destination for epicures, with inhabitants and tourists alike swearing by its superb cuisine.

A Global Honor

In a recent announcement, Unesco honored it as a Creative City of Gastronomy – adding it to a exclusive group of global cities and sparking hopes that it will highlight Lucknow's peerless food. With this status, it becomes part of a worldwide network of over 400 metropolises across more than 100 countries dedicated to promoting "innovation as a key factor of development that sustains urban life".

The honor "demonstrates its deep-rooted food heritage and dynamic gastronomic culture," as stated by a representative from UNESCO's Regional Office for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 global destinations internationally.

A City Defined by Food

The honor for this historic city comes as no surprise to its residents or passionate food lovers. Many echo the opinion that it is "an honor long overdue".

With the UNESCO designation, this cherished, chaotic, and diverse city – the capital of India's largest state – is at last in the global gaze for what has perennially shaped its heart: an profound love for food.

"'What will be cooked, how will it be cooked' is a continued discussion from waking up until night in many homes," explains a local cultural expert. "And you are truly evaluated by the standard of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were conceived, evolved, and elevated to sublime levels in their royal kitchens.

These imperial kitchens were hubs of food experimentation, blending Persian and native Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's renowned kebabs were created. Legend has it that the mutton galouti was invented to cater to an elderly nawab who had no longer had his teeth. His cooks minced the meat with papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.

But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking 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

In addition to the obvious kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

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

The local Baniya community's cuisine not only celebrates fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Almost on many street corners, there are little shops and carts – hidden treasures that are wildly favored by the locals.

In the heart of the city of Hazratganj, huge crowds start gathering from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with pillowy soft buns lathered with hand-churned white butter.

For breakfast, one can visit a simple joint operating 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).

Safeguarding a Culinary Heritage

The city also presents remarkable seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is intricate and involved. The cook whisks the milk and then sets it out at night, allowing the dew to give it its unique light consistency.

On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some though express concern that their children do not want to learn the craft.

A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its hidden eateries.

Every dish in Lucknow comes with a history – shaped by family-run food businesses, from humble street carts to busy restaurants, and secret family recipes.

The international acclaim, it is believed, will encourage more people globally to discover these narratives and experience the city to delight in the culinary delights of Lucknow.