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

Mouth-watering kebabs, fragrant biryani, and airy, ethereal desserts.

The historic city in northern India of Lucknow has long been a haven for gastronomes, with inhabitants and tourists equally praising its remarkable cuisine.

A Global Honor

Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – adding it to a select group of world cities and sparking hopes that it will highlight Lucknow's exceptional food. With this title, it becomes part of a global network of cities urban centers across more than 100 countries dedicated to promoting "innovation as a key factor of city development that is sustainable".

The recognition "demonstrates its deep-rooted culinary traditions and vibrant food ecosystem," as stated by a spokesperson from UNESCO's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this prestigious list of 70 global destinations internationally.

A City Defined by Food

The recognition for this historic city arrives as little surprise to its locals or dedicated food lovers. Many share the opinion that it is "better late than never".

With the UNESCO accolade, this adored, lively, and diverse city – the capital of India's most populous state – is at last in the global gaze for what has always shaped its heart: an immense devotion for food.

"'What's for dinner, how should it be prepared' is a continued discussion from waking up until going to bed in many homes," notes a local cultural expert. "And you are often assessed by the excellence of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's popularly called after its historic affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, refined, and raised to sublime levels in their royal kitchens.

These kitchens of the nobility were centers of gastronomic creativity, fusing Iranian and native Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's renowned kebabs were created. As the tale is told that the galouti kebab was devised to cater to an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.

But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover securely closed with a flour paste.

A Diverse Culinary Landscape

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

However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise.

The local traditionally vegetarian community's cuisine doesn't just celebrates local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Nearly on every corner, there are tiny kiosks and carts – lesser-known gems that are extremely popular with the locals.

In the heart of the city of Hazratganj, throngs of people start assembling from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with fluffy buns covered in hand-churned white butter.

To start the day, one can visit a no-frills joint situated in the historic quarter of Aminabad. Almost 150 years after it was established, 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 offers remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The technique of making it is scientific and involved. The vendor hand-churns the milk and then leaves it out at night, allowing the dew to give it its unique frothy texture.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Many but note that their children do not want to take up the art.

A celebrity chef from Lucknow has noted that the city's rich food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its hidden eateries.

Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.

The international acclaim, it is believed, will encourage more people globally to discover these tales and travel to the city to taste the gastronomic treasures of Lucknow.