Flavorful Kebabs, Biryani along with a World More: Indian City Gains Recognition on UNESCO's Gastronomy List.

Tempting kebabs, fragrant biryani, and airy, cloud-like desserts.

The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with locals and travelers equally swearing by its remarkable cuisine.

A Global Honor

Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a select list of world cities and igniting hopes that it will spotlight Lucknow's sublime food. With this status, it joins a international community of more than four hundred urban centers across over 100 countries committed to promoting "artistic expression as a catalyst of sustainable urban development".

The recognition "demonstrates its deep-rooted gastronomic legacy and dynamic culinary scene," according to a official from UNESCO's Regional Office for South Asia.

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

A City Defined by Food

The recognition for this time-honored city arrives as no surprise to its residents or dedicated food lovers. Many agree with the view that it is "an honor long overdue".

With the UNESCO designation, this adored, bustling, and vibrant city – the administrative center of India's largest state – is finally in the global gaze for what has consistently defined its heart: an profound passion for food.

"'What's for dinner, how should it be prepared' is a continued dialogue from waking up until night in most homes," states a local cultural expert. "And you are truly judged by the excellence of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's widely known after its historic affluent Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were invented, refined, and raised to sublime levels in their imperial kitchens.

These imperial kitchens were epicenters of food experimentation, blending Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's most famous kebabs were created. As the tale is told that the mutton galouti was created to feed an elderly nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, kesar, and spices and made it so soft that it needed no chewing.

But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid tightly closed with dough.

More Than Just Famous Dishes

Apart from the obvious kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

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

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

Iconic Stalls and Historic Shops

Virtually on many street corners, there are small establishments and stalls – lesser-known gems that are wildly favored by the locals.

In the central district of Hazratganj, throngs of people start gathering 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 incredibly soft buns covered in freshly churned white butter.

For breakfast, one can head to a simple joint operating 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 unique treats of the season, such as makkhan malai, a frothy dessert found in the winter. The process of making it is scientific and involved. The cook hand-churns the milk and then leaves it out at night, allowing the dew to give it its unique airy feel.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however say that their children are unwilling to take up the art.

A renowned chef from Lucknow has noted that the city's immense food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.

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

The global recognition, it is believed, will inspire more people worldwide to explore these stories and visit the city to delight in the gastronomic treasures of Lucknow.