🔗 Share this article Flavorful Kebabs, Fragrant Biryani along with a World More: Indian City Gains Recognition on UNESCO's Culinary List. Biryani in Lucknow is cooked on a low, leisurely heat, with the vessel's cover securely closed with a paste of flour. Mouth-watering kebabs, scented biryani, and airy, ethereal desserts. The metropolis in India's north of Lucknow has long been a food lovers' paradise, with residents and tourists alike swearing by its exquisite cuisine. A Global Honor Last month, UNESCO recognised it as a Creative City of Gastronomy – placing it on a select group of international urban centers and kindling hopes that it will spotlight Lucknow's peerless food. With this status, it enters a international community of more than four hundred urban centers across more than 100 countries focused on promoting "innovation as a driver of city development that is sustainable". The recognition "demonstrates its profound gastronomic legacy and vibrant food ecosystem," as stated by a representative from UNESCO's Regional Office for South Asia. Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of 70 global destinations internationally. A Metropolis Shaped by Cuisine The accolade for this historic city is little surprise to its locals or dedicated food lovers. Many share the sentiment that it is "better late than never". With the UNESCO designation, this beloved, lively, and diverse city – the capital of India's most populous state – is now in the limelight for what has perennially defined its essence: an immense love for food. "'What's for dinner, how will it be cooked' is a continued discussion from morning until night in many homes," explains a local cultural expert. "And you are actually judged by the excellence of food that is produced in your kitchen." Lucknow is celebrated for its incredibly tender kebabs. A Heritage of Nawabi Cuisine The City of the Nawabs – as it's often referred to after its historic opulent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were created, refined, and elevated to extraordinary levels in their imperial kitchens. These kitchens of the nobility were epicenters of gastronomic creativity, blending Iranian and indigenous Indian styles to create what became known as the food 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 devised to feed an ageing nawab who had lost his teeth. His cooks ground the meat with papaya, saffron, and spices and made it so silky that it required no chewing. But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid tightly closed with a flour paste. Beyond Kebabs and Biryani Besides the obvious kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding). However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians. The local traditionally vegetarian community's cuisine not only celebrates seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks. The city presents special seasonal delights, such as Makkhan Malai, a unique airy dessert, during winter months. Time-Tested Food Joints Virtually on many street corners, there are small establishments and stalls – hidden treasures that are extremely popular with the locals. In the heart of the city of Hazratganj, throngs of people start assembling from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with fluffy buns lathered with hand-churned white butter. In the morning, one can visit a no-frills joint located in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A legendary tea stall is noted for its milky masala chai. Preserving Tradition for the Future The city also offers remarkable seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is intricate and demanding. The artisan whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible light consistency. On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many though say that their younger generation are unwilling to master the skill. A renowned chef from Lucknow has frequently stated that the city's rich food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its hidden eateries. Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from modest street carts to busy restaurants, and secret family recipes. The global recognition, it is anticipated, will inspire more people worldwide to learn these tales and experience the city to taste the gastronomic treasures of Lucknow.