Kebabs, Aromatic Biryani along with Much More: A Historic Indian City Secures a Place on the UNESCO Creative Cities List.

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

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

A Global Honor

Last month, Unesco recognised it as a Creative City of Gastronomy – including it in a exclusive list of international urban centers and igniting hopes that it will spotlight Lucknow's peerless food. With this status, it enters a international community of over 400 cities across more than 100 countries focused on promoting "artistic expression as a key factor of sustainable urban development".

The recognition "demonstrates its profound gastronomic legacy and lively culinary scene," as noted by a representative from Unesco's regional bureau for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of 70 global destinations worldwide.

A City Defined by Food

The honor for this historic city comes as hardly a shock to its locals or passionate food lovers. Many share the view that it is "a recognition that was delayed".

With the UNESCO recognition, this cherished, bustling, and diverse city – the administrative center of India's most populous state – is at last in the spotlight for what has always defined its essence: an unparalleled devotion for food.

"'What will be cooked, how will it be cooked' is a continued dialogue from waking up until night in most homes," notes a local cultural expert. "And you are often assessed by the quality of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were invented, evolved, and elevated to extraordinary levels in their imperial kitchens.

These imperial kitchens were epicenters of culinary innovations, blending Persian and native Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's most famous kebabs were fashioned. The story goes that the galouti kebab was invented to cater to an ageing nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.

But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly sealed with dough.

More Than Just Famous Dishes

Besides the famous kebabs and biryani, the cooks also created a vast array 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 traditionally vegetarian community's cuisine not only celebrates seasonal produce but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Almost on many street corners, there are tiny kiosks and kiosks – little-known gems that are immensely popular with the locals.

In the central district of Hazratganj, throngs of people start assembling from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with incredibly soft buns covered in hand-churned white butter.

For breakfast, one can visit a no-frills joint located 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 boasts remarkable treats of the season, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is intricate and demanding. The cook whisks the milk and then exposes it at night, allowing the dew to give it its amazing frothy texture.

On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some though express concern that their children are unwilling to learn the skill.

A celebrity chef from Lucknow has noted that the city's immense food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.

Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.

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