Succulent Kebabs, Biryani and So Much More: A Historic Indian City Secures a Place on the UNESCO Culinary List.

Tempting kebabs, fragrant biryani, and airy, ethereal desserts.

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

An International Accolade

Last month, UNESCO honored it as a UNESCO Creative City for Gastronomy – placing it on a exclusive list of international urban centers and igniting hopes that it will showcase Lucknow's sublime food. With this designation, it becomes part of a international community of more than four hundred urban centers across more than 100 countries dedicated to promoting "creativity as a key factor of city development that is sustainable".

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

Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of 70 cities worldwide.

An Urban Center with a Culinary Soul

The recognition for this historic city comes as hardly a shock to its residents or passionate food lovers. Many echo the sentiment that it is "better late than never".

With the UNESCO designation, this cherished, bustling, and vibrant city – the capital of India's most populous state – is finally in the spotlight for what has always characterized its heart: an unparalleled passion for food.

"'The day's menu, how will it be cooked' is a ongoing dialogue from morning until night in many homes," notes a local cultural expert. "And you are actually assessed by the standard of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's widely known after its historic wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were created, perfected, and taken to extraordinary levels in their opulent kitchens.

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

It was during this time that Lucknow's renowned kebabs were fashioned. As the tale is told that the galouti kebab was invented to cater to an elderly nawab who had no longer had his teeth. His cooks processed the meat with papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.

But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid securely sealed with dough.

More Than Just Famous Dishes

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

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

The local Baniya community's cuisine not only highlights seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Nearly on every corner, there are little shops and carts – lesser-known delights that are extremely popular with the locals.

In the heart of the city of Hazratganj, huge crowds start milling around from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in kulhads, along with incredibly soft buns covered in freshly churned white butter.

In the morning, one can head to a simple 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 freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also boasts remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The technique of making it is intricate and demanding. The vendor whisks the milk and then exposes it at night, allowing the dew to give it its unique airy feel.

On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some though note that their younger generation are reluctant to learn the skill.

A celebrity chef from Lucknow has noted that the city's rich food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.

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

The worldwide honor, it is believed, will encourage more people around the world to explore these narratives and experience the city to savour the culinary delights of Lucknow.