🔗 Share this article Succulent Kebabs, Biryani along with So Much More: An Indian Metropolis Gains Recognition on the UNESCO Gastronomy List. Biryani in Lucknow is cooked on a gentle, slow heat, with the vessel's cover securely sealed with dough. Mouth-watering kebabs, fragrant biryani, and whipped, ethereal desserts. The northern Indian city of Lucknow has long been a dream destination for epicures, with inhabitants and tourists equally praising its remarkable cuisine. Worldwide Recognition Last month, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – including it in a select list of world cities and sparking hopes that it will highlight Lucknow's sublime food. With this status, it becomes part of a global network of over 400 urban centers across more than 100 countries dedicated to promoting "artistic expression as a catalyst of sustainable urban development". The recognition "demonstrates its centuries-old culinary traditions and lively food ecosystem," as noted by a official from UNESCO's regional bureau for South Asia. Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of seventy urban centers around the world. An Urban Center with a Culinary Soul The accolade for this historic 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 recognition, this beloved, chaotic, and eclectic city – the capital of India's most populous state – is now in the spotlight for what has consistently characterized its soul: an unparalleled passion for food. "'The day's menu, the method of preparation' is a continued discussion from morning until going to bed in many homes," explains a local cultural expert. "And you are truly assessed by the quality of food that emerges from your kitchen." Lucknow is renowned for its incredibly tender kebabs. An Imperial Food Tradition The City of the Nawabs – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were invented, refined, and raised to sublime levels in their imperial kitchens. These kitchens of the nobility were centers of culinary innovations, merging Iranian and native Indian styles to create what became known as the cuisine of Awadh. It was in this era that Lucknow's iconic kebabs were created. The story goes that the galouti kebab was invented to cater to an elderly nawab who had lost his teeth. His culinary artists processed the meat with papaya, saffron, and a blend of spices and made it so soft that it required no chewing. But perhaps 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 closed with dough. A Diverse Culinary Landscape Apart from the famous 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 dream for plant-based eaters. The local traditionally vegetarian community's cuisine not only celebrates local ingredients but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks. The city presents unique seasonal delights, such as Makkhan Malai, a special frothy dessert, during winter months. Time-Tested Food Joints Almost on every corner, there are tiny kiosks and stalls – hidden gems that are immensely loved by the locals. In the city center of Hazratganj, large gatherings start milling around from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in clay glasses, along with incredibly soft buns covered in freshly churned white butter. To start the day, one can make their way to a unpretentious joint operating in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A renowned tea stall is known for its creamy masala chai. Safeguarding a Culinary Heritage The city also offers special seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is intricate and demanding. The cook whisks the milk and then exposes it at night, allowing the dew to give it its unique light consistency. On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some but say that their children are reluctant to take up the skill. A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy positions it right on top 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 humble street carts to busy restaurants, and guarded family recipes. The international acclaim, it is anticipated, will motivate more people around the world to learn these tales and travel to the city to delight in the culinary delights of Lucknow.