🔗 Share this article Kebabs, Fragrant Biryani along with Much More: Indian City Earns a Spot on the UNESCO Culinary List. Biryani in Lucknow is prepared on a low, leisurely heat, with the pot's lid tightly closed with a paste of flour. Tempting kebabs, scented biryani, and whipped, cloud-like desserts. The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with inhabitants and visitors alike swearing by its superb cuisine. A Global Honor In a recent announcement, Unesco honored it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive group of world cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this designation, it enters a international community of over 400 metropolises across more than 100 countries focused on promoting "artistic expression as a driver of sustainable urban development". The honor "demonstrates its centuries-old gastronomic legacy and dynamic culinary scene," as noted by a official from Unesco's regional bureau for South Asia. Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 global destinations worldwide. A Metropolis Shaped by Cuisine The accolade for this time-honored city comes as no surprise to its locals or passionate food lovers. Many share the opinion that it is "better late than never". With the UNESCO designation, this cherished, bustling, and eclectic city – the capital of India's largest state – is now in the limelight for what has always shaped its essence: an unparalleled passion for food. "'What's for dinner, how will it be cooked' is a constant dialogue from morning until night in many homes," notes a local cultural expert. "And you are often evaluated by the quality of food that is produced in your kitchen." Lucknow is famous for its melt-in-the-mouth kebabs. An Imperial Food Tradition The City of the Nawabs – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were invented, refined, and taken to exquisite levels in their royal kitchens. These kitchens of the nobility were centers of culinary innovations, merging Persian and indigenous Indian styles to create what became known as the culinary tradition 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 lost his teeth. His culinary artists ground the meat with raw papaya, saffron, and a blend of spices and made it so soft that it required no chewing. But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover securely sealed with a flour paste. Beyond Kebabs and Biryani Besides the obvious kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding). However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians. The local Baniya community's cuisine doesn't just celebrates local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks. The city presents special seasonal delights, such as Makkhan Malai, a one-of-a-kind cloud-like dessert, during winter months. Time-Tested Food Joints Almost on every corner, there are small establishments and carts – hidden gems that are wildly loved by the locals. In the city center of Hazratganj, huge crowds start assembling from the crack of dawn at a legendary tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with pillowy soft buns slathered with hand-churned white butter. For breakfast, one can head to a no-frills joint situated in the old city area of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A renowned tea stall is celebrated for its milky spiced tea. Ensuring Legacy Continues The city also presents remarkable seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is precise and complicated. The artisan beats the milk and then sets it out at night, allowing the dew to give it its unique frothy texture. On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of though say that their younger generation are unwilling to learn the skill. A renowned chef from Lucknow has noted that the city's profound food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its under-the-radar eateries. Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from humble street carts to bustling restaurants, and secret family recipes. The global recognition, it is anticipated, will motivate more people globally to learn these stories and experience the city to taste the gastronomic treasures of Lucknow.