Succulent Kebabs, Biryani along with Much More: A Historic Indian City Gains Recognition on UNESCO's Culinary List.

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

The historic city in northern India of Lucknow has long been a food lovers' paradise, with locals and tourists equally praising its exquisite cuisine.

Worldwide Recognition

In a recent announcement, UNESCO honored it as a UNESCO Creative City for Gastronomy – adding it to a exclusive roster of global cities and igniting hopes that it will showcase Lucknow's sublime food. With this designation, it enters a worldwide network of over 400 cities across over 100 countries committed to promoting "artistic expression as a driver of development that sustains urban life".

The accolade "stands as proof of its deep-rooted culinary traditions and lively gastronomic culture," according to a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of seventy urban centers internationally.

A Metropolis Shaped by Cuisine

The recognition for this time-honored city arrives as hardly a shock to its inhabitants or passionate food lovers. Many agree with the sentiment that it is "a recognition that was delayed".

With the UNESCO recognition, this beloved, lively, and vibrant city – the administrative center of India's biggest state – is now in the limelight for what has consistently shaped its essence: an immense devotion for food.

"'What's for dinner, how will it be cooked' is a ongoing conversation from waking up until going to bed in most homes," notes a local cultural expert. "And you are often judged by the standard of food that comes out of your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were created, evolved, and taken to sublime levels in their opulent kitchens.

These royal kitchens were centers of food experimentation, fusing Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's most famous kebabs were developed. As the tale is told that the mutton galouti was invented to feed an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, kesar, and spices and made it so soft that it required no chewing.

But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover tightly sealed with dough.

Beyond Kebabs and Biryani

Besides the well-known kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.

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

Hidden Gems and Legacy Eateries

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

In the heart of the city of Hazratganj, large gatherings start assembling from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in kulhads, along with fluffy buns covered in freshly churned white butter.

To start the day, one can head to a unpretentious joint situated in the old city area of Aminabad. Nearly 150 years after it was established, 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 special treats of the season, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is intricate and involved. The cook hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing light consistency.

On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some though note that their younger generation are unwilling to master the skill.

A renowned chef from Lucknow has frequently stated that the city's profound 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 be realized only if Lucknow can now create awareness about its hidden eateries.

Every dish in Lucknow tells a story – shaped by generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.

The global recognition, it is believed, will encourage more people globally to learn these tales and visit the city to taste the food wonders of Lucknow.