🔗 Share this article Flavorful Kebabs, Fragrant Biryani and So Much More: Indian City Earns a Spot on the UNESCO Gastronomy List. Biryani in Lucknow is cooked on a gentle, leisurely heat, with the vessel's cover securely sealed with dough. Mouth-watering kebabs, fragrant biryani, and whipped, ethereal desserts. The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with residents and visitors equally praising its remarkable cuisine. An International Accolade Last month, UNESCO designated it as a Creative City of Gastronomy – placing it on a exclusive group of global cities and sparking hopes that it will showcase Lucknow's sublime food. With this status, it joins a global network of over 400 cities across more than 100 countries dedicated to promoting "innovation as a key factor of sustainable urban development". The honor "stands as proof of its deep-rooted culinary traditions and vibrant gastronomic culture," according to a representative from Unesco's Regional Office for South Asia. Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 cities around the world. A Metropolis Shaped by Cuisine The honor for this venerable city is hardly a shock to its inhabitants or avid food lovers. Many share the view that it is "better late than never". With the UNESCO accolade, this adored, chaotic, and diverse city – the capital of India's biggest state – is at last in the limelight for what has perennially shaped its soul: an profound devotion for food. "'The day's menu, the method of preparation' is a constant dialogue from waking up until night in many homes," notes a local cultural expert. "And you are actually assessed by the standard of food that comes out of your kitchen." Lucknow is celebrated for its melt-in-the-mouth kebabs. A Heritage of Nawabi Cuisine The Nawabi City – as it's widely known after its historic affluent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were conceived, refined, and raised to exquisite levels in their opulent kitchens. These kitchens of the nobility were hubs of gastronomic creativity, merging Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh. It was during this time that Lucknow's most famous kebabs were developed. The story goes that the galouti kebab was invented to cater to an elderly nawab who had no longer had his teeth. His cooks processed the meat with papaya, saffron, and a blend of spices and made it so silky that it needed no chewing. But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely sealed with a flour paste. More Than Just Famous Dishes Besides the famous kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding). However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise. The local Baniya community's cuisine not only highlights local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks. The city offers special treats for the season, such as Makkhan Malai, a unique frothy dessert, when it gets cold. Time-Tested Food Joints Almost on every corner, there are tiny kiosks and kiosks – hidden gems that are wildly popular with the locals. In the city center of Hazratganj, large gatherings start gathering from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with fluffy buns lathered with freshly churned white butter. For breakfast, one can head to a no-frills joint located in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A famous tea stall is known for its milky spiced tea. Safeguarding a Culinary Heritage The city also offers special treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is precise and involved. The cook whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible frothy texture. On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of but express concern that their children do not want to learn the craft. A well-known culinary expert from Lucknow has noted that the city's immense food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its lesser-known eateries. Every dish in Lucknow has a narrative – crafted by family-run food businesses, from humble street carts to busy restaurants, and guarded family recipes. The global recognition, it is anticipated, will motivate more people worldwide to discover these tales and visit the city to delight in the gastronomic treasures of Lucknow.