🔗 Share this article Succulent Kebabs, Aromatic Biryani along with So Much More: An Indian Metropolis Secures a Place on Unesco Culinary List. Biryani in Lucknow is cooked on a gentle, slow heat, with the pot's lid tightly closed with a paste of flour. Tempting kebabs, scented biryani, and fluffy, ethereal desserts. The historic city in northern India of Lucknow has long been a food lovers' paradise, with locals and travelers equally celebrating its exquisite cuisine. An International Accolade In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – placing it on a prestigious group of international urban centers and kindling hopes that it will spotlight Lucknow's exceptional food. With this designation, it enters a international community of over 400 cities across over 100 countries committed to promoting "innovation as a key factor of city development that is sustainable". The accolade "demonstrates its deep-rooted gastronomic legacy and dynamic gastronomic culture," as noted by a official from Unesco's Regional Office for South Asia. Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of seventy urban centers around the world. A City Defined by Food The accolade for this historic city arrives as no surprise to its inhabitants or avid food lovers. Many share the opinion that it is "an honor long overdue". With the UNESCO recognition, this adored, lively, and eclectic city – the administrative center of India's largest state – is now in the spotlight for what has consistently shaped its soul: an profound passion for food. "'The day's menu, how will it be cooked' is a ongoing conversation from waking up until night in most homes," explains a local cultural expert. "And you are often assessed by the quality of food that comes out of your kitchen." Lucknow is famous for its incredibly tender kebabs. A Royal Culinary Legacy The City of the Nawabs – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were created, perfected, and elevated to sublime levels in their royal kitchens. These imperial kitchens were centers of culinary innovations, blending Persian and indigenous Indian styles to create what became known as the cuisine of Awadh. It was in that period that Lucknow's iconic kebabs were fashioned. Legend has it that the galouti kebab was invented to cater to an elderly nawab who had no longer had his teeth. His chefs ground the meat with papaya, kesar, and a blend of spices and made it so soft that it needed no chewing. But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid securely closed with dough. A Diverse Culinary Landscape In addition to the famous kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding). However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters. The local Baniya community's cuisine not only highlights local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks. The city presents unique treats for the season, such as Makkhan Malai, a unique airy dessert, in the winter. Time-Tested Food Joints Almost on many street corners, there are little shops and carts – lesser-known delights that are wildly favored by the locals. In the heart of the city of Hazratganj, huge crowds start assembling from the crack of dawn at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with incredibly soft buns covered in hand-churned white butter. For breakfast, one can make their way to a simple joint located in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A famous tea stall is noted for its milky spiced tea. Safeguarding a Culinary Heritage The city also offers special treats of the season, 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 exposes it at night, allowing the nighttime moisture to give it its amazing airy feel. On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some but express concern that their children do not want to master the craft. A well-known culinary expert from Lucknow has noted that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its under-the-radar eateries. Every dish in Lucknow tells a story – shaped by generational food businesses, from humble street carts to lively restaurants, and guarded family recipes. The international acclaim, it is hoped, will motivate more people globally to explore these stories and travel to the city to savour the gastronomic treasures of Lucknow.