Flavorful Kebabs, Aromatic Biryani and So Much More: An Indian Metropolis Earns a Spot on Unesco Creative Cities List.

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

The northern Indian city of Lucknow has forever been a haven for gastronomes, with residents and travelers alike swearing by its superb cuisine.

A Global Honor

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – adding it to a select group of international urban centers and kindling hopes that it will spotlight Lucknow's peerless food. With this title, it becomes part of a global network of over 400 metropolises across over 100 countries focused on promoting "artistic expression as a key factor of sustainable urban development".

The accolade "stands as proof of its profound food heritage and dynamic food ecosystem," according to a official from Unesco's regional bureau 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 70 cities worldwide.

An Urban Center with a Culinary Soul

The recognition for this time-honored city comes as hardly a shock to its locals or dedicated food lovers. Many share the sentiment that it is "better late than never".

With the UNESCO designation, this adored, lively, and vibrant city – the capital of India's largest state – is now in the spotlight for what has always shaped its essence: an unparalleled love for food.

"'What's for dinner, how will it be cooked' is a constant discussion from morning until night in many homes," states a local cultural expert. "And you are often judged by the standard of food that comes out of your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's popularly called 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 raised to sublime levels in their royal kitchens.

These kitchens of the nobility were hubs of food experimentation, blending Persian and local Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's renowned kebabs were created. Legend has it that the mutton galouti was created to feed an ageing nawab who had lost his teeth. His culinary artists processed the meat with papaya, kesar, and a blend of spices and made it so silky that it required no chewing.

But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover securely sealed with a flour paste.

Beyond Kebabs and Biryani

Besides the well-known kebabs and biryani, the cooks also created a collection of dishes that included kormas (rich 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 haven for vegetarians.

The local Baniya community's cuisine doesn't just celebrates seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Almost on every corner, there are tiny kiosks and carts – little-known delights that are extremely loved by the locals.

In the city center of Hazratganj, large gatherings start gathering from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with pillowy soft buns slathered with freshly churned white butter.

To start the day, one can make their way to a no-frills joint located in the old city area of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also boasts unique seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The method of making it is scientific and complicated. The artisan beats the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible light consistency.

On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many but note that their children do not want to take up the craft.

A well-known culinary expert from Lucknow has noted that the city's rich food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its lesser-known eateries.

Every dish in Lucknow comes with a history – crafted by generational food businesses, from modest street carts to busy restaurants, and secret family recipes.

The international acclaim, it is believed, will encourage more people around the world to discover these stories and visit the city to taste the food wonders of Lucknow.