🔗 Share this article Flavorful Kebabs, Aromatic Biryani and Much More: An Indian Metropolis Gains Recognition on the UNESCO Gastronomy List. Biryani in Lucknow is cooked on a low, leisurely heat, with the pot's lid tightly sealed with dough. Mouth-watering kebabs, scented biryani, and airy, ethereal desserts. The historic city in northern India of Lucknow has forever been a food lovers' paradise, with locals and visitors equally celebrating its superb cuisine. Worldwide Recognition Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – including it in a prestigious list of world cities and igniting hopes that it will highlight Lucknow's exceptional food. With this status, it becomes part of a international community of more than four hundred urban centers across more than 100 countries focused on promoting "innovation as a catalyst of sustainable urban development". The accolade "stands as proof of its profound gastronomic legacy and lively culinary scene," as noted by a spokesperson from UNESCO's regional bureau for South Asia. Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 global destinations internationally. A City Defined by Food The honor for this historic city is little surprise to its locals or dedicated food lovers. Many agree with the view that it is "an honor long overdue". With the UNESCO designation, this beloved, lively, and eclectic city – the administrative center of India's biggest state – is finally in the limelight for what has always shaped its soul: an immense devotion for food. "'The day's menu, how should it be prepared' is a constant conversation from waking up until going to bed in many homes," explains a local cultural expert. "And you are actually judged by the standard of food that comes out of your kitchen." Lucknow is celebrated for its succulent kebabs. An Imperial Food Tradition The City of the Nawabs – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were invented, refined, and taken to exquisite levels in their opulent kitchens. These kitchens of the nobility were hubs of culinary innovations, blending Persian and local Indian styles to create what became known as the food of Awadh. It was during this time that Lucknow's renowned kebabs were developed. Legend has it that the mutton galouti was created to cater to an elderly nawab who had no longer had his teeth. His chefs processed the meat with papaya, saffron, and spices and made it so silky that it needed no chewing. But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover securely sealed with dough. A Diverse Culinary Landscape Apart from the famous kebabs and biryani, the cooks also developed a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding). However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians. The local traditionally vegetarian community's cuisine not only showcases local ingredients but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks. The city offers distinctive treats for the season, such as Makkhan Malai, a one-of-a-kind frothy dessert, when it gets cold. Time-Tested Food Joints Virtually on many street corners, there are little shops and kiosks – lesser-known delights that are immensely popular with the locals. In the heart of the city of Hazratganj, throngs of people start gathering from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with pillowy soft buns covered in hand-churned white butter. For breakfast, one can head to a no-frills joint located in the old city area of Aminabad. Almost 150 years after it was founded, 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 known for its creamy 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 technique of making it is scientific and involved. The artisan beats the milk and then leaves it out at night, allowing the dew to give it its incredible airy feel. On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of however say that their children are reluctant to master the craft. A celebrity chef from Lucknow has often said that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its lesser-known eateries. Every dish in Lucknow tells a story – shaped by generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes. The worldwide honor, it is believed, will inspire more people around the world to learn these tales and experience the city to taste the gastronomic treasures of Lucknow.