Flavorful Kebabs, Biryani along with a World More: A Historic Indian City Earns a Spot on the UNESCO Creative Cities List.

Mouth-watering kebabs, scented biryani, and fluffy, ethereal desserts.

The northern Indian city of Lucknow has forever been a dream destination for epicures, with locals and visitors equally swearing by its exquisite cuisine.

A Global Honor

In a recent announcement, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious roster of international urban centers and sparking hopes that it will showcase Lucknow's exceptional food. With this title, it joins a worldwide network of over 400 cities across more than 100 countries committed to promoting "artistic expression as a key factor of development that sustains urban life".

The honor "demonstrates its profound food heritage and dynamic food ecosystem," as noted by a representative from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of seventy urban centers around the world.

An Urban Center with a Culinary Soul

The recognition for this historic city arrives as hardly a shock to its residents or avid food lovers. Many share the view that it is "better late than never".

With the UNESCO designation, this adored, chaotic, and diverse city – the administrative center of India's biggest state – is at last in the spotlight for what has perennially defined its essence: an profound love for food.

"'What's for dinner, the method of preparation' is a ongoing discussion from waking up until going to bed in most homes," notes a local cultural expert. "And you are truly evaluated by the standard of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were created, refined, and raised to sublime levels in their opulent kitchens.

These imperial kitchens were centers of culinary innovations, fusing Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's iconic kebabs were developed. The story goes that the mutton galouti was devised to feed an elderly nawab who had lost his teeth. His chefs minced the meat with papaya, kesar, and a blend of spices and made it so fine that it required no chewing.

But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly sealed with dough.

Beyond Kebabs and Biryani

Apart from the well-known kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.

The local traditionally vegetarian community's cuisine not only showcases fresh harvests but also gives 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 small establishments and kiosks – little-known gems that are wildly popular with the locals.

In the city center of Hazratganj, large gatherings start gathering from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with fluffy buns slathered with hand-churned white butter.

To start the day, one can make their way to a unpretentious 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).

Ensuring Legacy Continues

The city also offers remarkable seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is intricate and complicated. The cook hand-churns the milk and then sets it out at night, allowing the dew 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 learn the art.

A well-known culinary expert from Lucknow has often said that the city's profound food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.

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

The worldwide honor, it is believed, will motivate more people around the world to learn these narratives and experience the city to delight in the food wonders of Lucknow.