🔗 Share this article Flavorful Kebabs, Fragrant Biryani and Much More: An Indian Metropolis Secures a Place on Unesco Culinary List. Biryani in Lucknow is simmered on a low, leisurely heat, with the vessel's cover tightly sealed with dough. Mouth-watering kebabs, fragrant biryani, and fluffy, cloud-like desserts. The historic city in northern India of Lucknow has long been a dream destination for epicures, with residents and tourists equally swearing by its exquisite cuisine. An International Accolade In a recent announcement, Unesco designated it as a Creative City of Gastronomy – including it in a prestigious roster of global cities and igniting hopes that it will showcase Lucknow's peerless food. With this designation, it joins a international community of over 400 metropolises across more than 100 countries committed to promoting "creativity as a driver of sustainable urban development". The recognition "demonstrates its profound gastronomic legacy and vibrant gastronomic culture," as stated by a spokesperson 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 highly sought-after list of seventy urban centers internationally. An Urban Center with a Culinary Soul The honor for this venerable city arrives as little surprise to its residents or avid food lovers. Many echo the sentiment that it is "better late than never". With the UNESCO accolade, this beloved, chaotic, and vibrant city – the capital of India's biggest state – is at last in the limelight for what has perennially characterized its soul: an unparalleled love for food. "'What's for dinner, the method of preparation' is a continued conversation from morning until going to bed in many homes," states a local cultural expert. "And you are actually judged by the standard of food that emerges from your kitchen." Lucknow is famous for its incredibly tender kebabs. A Heritage of Nawabi Cuisine The City of the Nawabs – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, evolved, and taken to sublime levels in their opulent kitchens. These royal kitchens were centers of gastronomic creativity, fusing Persian and indigenous Indian styles to create what became known as the food of Awadh. It was in that period that Lucknow's iconic kebabs were developed. The story goes that the galouti kebab was invented to feed an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, saffron, and spices and made it so silky that it required no chewing. But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover securely sealed with dough. More Than Just Famous Dishes Apart from the famous kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding). However, Lucknow is not only about kebabs and biryani – the region is additionally a haven for vegetarians. The local traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks. The city presents special treats for the season, such as Makkhan Malai, a unique cloud-like dessert, during winter months. Hidden Gems and Legacy Eateries Virtually on every corner, there are little shops and stalls – little-known delights that are extremely popular with the locals. In the city center of Hazratganj, huge crowds start gathering from 5 am at a renowned tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with pillowy soft buns covered in hand-churned white butter. For breakfast, one can visit a no-frills joint located in the old city area of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A famous tea stall is noted for its milky spiced tea. Preserving Tradition for the Future The city also offers unique treats of the season, such as makkhan malai, a frothy dessert found in the winter. The method of making it is scientific and complicated. The cook whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its unique frothy texture. On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but note that their children are unwilling to take up the skill. A celebrity chef from Lucknow has frequently stated 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 lesser-known eateries. Every dish in Lucknow comes with a history – influenced by generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes. The global recognition, it is believed, will inspire more people globally to explore these stories and visit the city to delight in the food wonders of Lucknow.