🔗 Share this article Succulent Kebabs, Aromatic Biryani along with Much More: Indian City Earns a Spot on the UNESCO Culinary List. Biryani in Lucknow is prepared on a gentle, leisurely heat, with the pot's lid securely closed with a paste of flour. Delectable kebabs, scented biryani, and airy, cloud-like desserts. The northern Indian city of Lucknow has long been a haven for gastronomes, with residents and travelers equally celebrating its remarkable cuisine. A Global Honor Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – placing it on a exclusive roster of global cities and kindling hopes that it will spotlight Lucknow's sublime food. With this status, it becomes part of a worldwide network of over 400 metropolises across more than 100 countries dedicated to promoting "artistic expression as a key factor of city development that is sustainable". The honor "demonstrates its centuries-old culinary traditions and lively gastronomic culture," as noted by a spokesperson from UNESCO's Regional Office for South Asia. Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 global destinations worldwide. A Metropolis Shaped by Cuisine The accolade for this venerable city is no surprise to its locals or dedicated food lovers. Many share the sentiment that it is "a recognition that was delayed". With the UNESCO designation, this adored, lively, and diverse city – the capital of India's biggest state – is finally in the global gaze for what has consistently defined its essence: an unparalleled passion for food. "'The day's menu, how should it be prepared' is a constant conversation from waking up until going to bed in most homes," states a local cultural expert. "And you are truly evaluated by the quality of food that emerges from your kitchen." Lucknow is famous for its melt-in-the-mouth kebabs. An Imperial Food Tradition The City of Nawabs – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were invented, evolved, and raised to sublime levels in their opulent kitchens. These kitchens of the nobility were epicenters of culinary innovations, merging Persian and native Indian styles to create what became known as the cuisine of Awadh. It was during this time that Lucknow's renowned kebabs were created. As the tale is told that the galouti kebab was created to feed an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, kesar, and a blend of spices and made it so silky that it needed no chewing. But arguably the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover securely closed with a flour paste. A Diverse Culinary Landscape Apart from the well-known kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding). However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise. The local Baniya community's cuisine doesn't just celebrates local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks. The city showcases special treats for the season, such as Makkhan Malai, a special cloud-like dessert, in the winter. Iconic Stalls and Historic Shops Almost on countless corners, there are little shops and kiosks – hidden treasures that are wildly favored by the locals. In the heart of the city of Hazratganj, large gatherings start milling around from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with fluffy buns slathered with freshly churned white butter. To start the day, one can head to a simple joint located in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A renowned tea stall is celebrated for its creamy masala chai. Safeguarding a Culinary Heritage The city also boasts unique treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is intricate and complicated. The artisan hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing airy feel. On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many however note that their younger generation are unwilling to master the art. A celebrity chef from Lucknow has noted that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its hidden eateries. Every dish in Lucknow has a narrative – shaped by generational food businesses, from humble street carts to lively restaurants, and closely held family recipes. The international acclaim, it is believed, will inspire more people worldwide to learn these stories and visit the city to taste the gastronomic treasures of Lucknow.