🔗 Share this article Succulent Kebabs, Biryani along with So Much More: Indian City Secures a Place on UNESCO's Gastronomy List. Biryani in Lucknow is prepared on a low, slow heat, with the pot's lid securely closed with a paste of flour. Delectable kebabs, fragrant biryani, and fluffy, cloud-like desserts. The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with locals and travelers alike praising its superb cuisine. A Global Honor Recently, Unesco designated it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious group of global cities and kindling hopes that it will showcase Lucknow's sublime food. With this title, it enters a worldwide network of over 400 metropolises across more than 100 countries dedicated to promoting "artistic expression as a catalyst of city development that is sustainable". The accolade "stands as proof of its centuries-old gastronomic legacy and vibrant food ecosystem," according to a spokesperson from UNESCO's regional bureau for South Asia. Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of seventy urban centers internationally. An Urban Center with a Culinary Soul The honor for this venerable city is no surprise to its inhabitants or passionate food lovers. Many share the sentiment that it is "better late than never". With the UNESCO designation, this adored, lively, and vibrant city – the administrative center of India's most populous state – is now in the spotlight for what has perennially characterized its heart: an profound passion for food. "'What's for dinner, the method of preparation' is a constant discussion from morning until night in most homes," explains a local cultural expert. "And you are actually judged by the quality of food that is produced in your kitchen." Lucknow is renowned 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 wealthy Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were conceived, refined, and raised to sublime levels in their royal kitchens. These royal kitchens were hubs of gastronomic creativity, blending Iranian and indigenous Indian styles to create what became known as the food of Awadh. It was in this era that Lucknow's renowned kebabs were developed. Legend has it that the mutton galouti was invented to cater to an ageing nawab who had lost his teeth. His chefs ground the meat with raw papaya, kesar, and a blend of spices and made it so silky that it required no chewing. But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid tightly closed with a flour paste. More Than Just Famous Dishes Apart from the well-known kebabs and biryani, the cooks also built up 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 vegetarian's paradise. The local Baniya community's cuisine doesn't just celebrates local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks. The city offers unique seasonal delights, such as Makkhan Malai, a special cloud-like dessert, when it gets cold. Iconic Stalls and Historic Shops Virtually on many street corners, there are tiny kiosks and kiosks – lesser-known delights that are wildly loved by the locals. In the heart of the city of Hazratganj, huge crowds start assembling from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with incredibly soft buns lathered with freshly churned white butter. In the morning, one can head to a no-frills joint operating in the old city area of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A famous tea stall is noted for its creamy masala chai. Preserving Tradition for the Future The city also offers unique seasonal delights, such as makkhan malai, a airy dessert available in the winter. The method of making it is scientific and demanding. The vendor beats the milk and then leaves it out at night, allowing the dew to give it its amazing light consistency. On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many however say that their younger generation are reluctant to learn the craft. A celebrity chef from Lucknow has frequently stated that the city's profound food legacy positions 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 hidden eateries. Every dish in Lucknow tells a story – shaped by family-run food businesses, from modest street carts to bustling restaurants, and secret family recipes. The global recognition, it is hoped, will inspire more people worldwide to explore these narratives and travel to the city to taste the food wonders of Lucknow.