🔗 Share this article Kebabs, Biryani and So Much More: Indian City Secures a Place on the UNESCO Gastronomy List. Biryani in Lucknow is prepared on a low, slow heat, with the vessel's cover tightly closed with a paste of flour. Delectable kebabs, scented biryani, and whipped, ethereal desserts. The historic city in northern India of Lucknow has forever been a dream destination for epicures, with residents and visitors alike praising its exquisite cuisine. Worldwide Recognition In a recent announcement, UNESCO recognised it as a Creative City of Gastronomy – adding it to a prestigious roster of global cities and igniting hopes that it will spotlight Lucknow's sublime food. With this designation, it joins a global network of cities metropolises across more than 100 countries dedicated to promoting "innovation as a driver of development that sustains urban life". The recognition "is a testament to its deep-rooted gastronomic legacy and dynamic culinary scene," as noted by a official from UNESCO's regional bureau for South Asia. Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of seventy urban centers internationally. A City Defined by Food The accolade for this venerable city comes as hardly a shock to its locals or passionate food lovers. Many echo the opinion that it is "a recognition that was delayed". With the UNESCO recognition, this cherished, lively, and vibrant city – the administrative center of India's biggest state – is at last in the limelight for what has always defined its essence: an unparalleled passion for food. "'What will be cooked, how will it be cooked' is a ongoing dialogue from morning until night in most homes," explains a local cultural expert. "And you are often assessed by the standard of food that comes out of your kitchen." Lucknow is famous for its succulent kebabs. An Imperial Food Tradition The Nawabi City – as it's widely known after its historic wealthy Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were conceived, refined, and raised to extraordinary levels in their opulent kitchens. These royal kitchens were centers of culinary innovations, fusing Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh. It was during this time that Lucknow's renowned kebabs were created. The story goes that the mutton galouti was devised to cater to an ageing nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, saffron, and a blend of spices and made it so silky that it required no chewing. But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid tightly sealed with a flour paste. Beyond Kebabs and Biryani Besides the obvious kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding). However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians. The local Baniya community's cuisine doesn't just highlights local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks. The city showcases special seasonal delights, such as Makkhan Malai, a one-of-a-kind airy dessert, when it gets cold. Iconic Stalls and Historic Shops Nearly on many street corners, there are tiny kiosks and stalls – hidden gems that are extremely favored by the locals. In the city center of Hazratganj, huge crowds start milling around from 5 am at a renowned tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with fluffy buns slathered with freshly churned white butter. In the morning, one can make their way to a unpretentious joint operating in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A legendary tea stall is noted for its milky spiced tea. Ensuring Legacy Continues The city also offers unique seasonal delights, such as makkhan malai, a airy dessert available in the winter. The technique of making it is scientific and demanding. The cook whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible frothy texture. On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many but express concern that their children do not want to master the art. A well-known culinary expert from Lucknow has noted that the city's rich food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its hidden eateries. Every dish in Lucknow has a narrative – influenced by multi-generational food businesses, from humble street carts to busy restaurants, and closely held family recipes. The worldwide honor, it is hoped, will encourage more people globally to discover these tales and experience the city to delight in the food wonders of Lucknow.