🔗 Share this article Flavorful Kebabs, Fragrant Biryani and a World More: An Indian Metropolis Gains Recognition on UNESCO's Culinary List. Biryani in Lucknow is cooked on a gentle, slow heat, with the pot's lid tightly sealed with dough. Mouth-watering kebabs, scented biryani, and fluffy, cloud-like desserts. The metropolis in India's north of Lucknow has long been a dream destination for epicures, with residents and travelers equally swearing by its superb cuisine. An International Accolade In a recent announcement, UNESCO designated it as a Creative City of Gastronomy – adding it to a prestigious group of world cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this designation, it enters a global network of more than four hundred urban centers across more than 100 countries dedicated to promoting "artistic expression as a driver of development that sustains urban life". The honor "stands as proof of its centuries-old culinary traditions and vibrant food ecosystem," as stated 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 earn a spot in this highly sought-after list of 70 cities around the world. A City Defined by Food The accolade for this venerable city comes as no surprise to its inhabitants or avid food lovers. Many share the opinion that it is "an honor long overdue". With the UNESCO accolade, this adored, bustling, and vibrant city – the capital of India's largest state – is now in the limelight for what has always characterized its heart: an unparalleled love for food. "'What will be cooked, the method of preparation' is a constant discussion from morning until night in most homes," notes a local cultural expert. "And you are actually evaluated by the standard of food that emerges from your kitchen." Lucknow is renowned for its melt-in-the-mouth kebabs. An Imperial Food Tradition The City of Nawabs – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were created, refined, and taken to exquisite levels in their royal kitchens. These kitchens of the nobility were hubs of food experimentation, fusing Persian and local Indian styles to create what became known as the food of Awadh. It was during this time that Lucknow's iconic kebabs were created. Legend has it that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His chefs processed the meat with papaya, kesar, and spices and made it so fine that it required no chewing. But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly sealed with a flour paste. A Diverse Culinary Landscape In addition to the obvious kebabs and biryani, the cooks also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding). However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise. The local traditionally vegetarian community's cuisine doesn't just highlights fresh harvests but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks. The city presents special treats for the season, such as Makkhan Malai, a special airy dessert, in the winter. Hidden Gems and Legacy Eateries Almost on countless corners, there are tiny kiosks and carts – lesser-known gems that are extremely 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 lathered with freshly churned white butter. In the morning, one can head to a no-frills joint situated in the old city area 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 legendary tea stall is known for its creamy masala chai. Preserving Tradition for the Future The city also offers remarkable treats of the season, such as makkhan malai, a airy dessert found in the winter. The technique of making it is intricate and involved. The vendor hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing airy feel. On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many though note that their younger generation do not want to learn the craft. A well-known culinary expert from Lucknow has noted that the city's rich food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its lesser-known eateries. Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes. The worldwide honor, it is anticipated, will motivate more people worldwide to discover these stories and experience the city to taste the culinary delights of Lucknow.