🔗 Share this article Succulent Kebabs, Fragrant Biryani along with a World More: An Indian Metropolis Secures a Place on Unesco Gastronomy List. Biryani in Lucknow is simmered on a low, slow heat, with the pot's lid securely closed with a paste of flour. Mouth-watering kebabs, scented biryani, and whipped, ethereal desserts. The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with residents and travelers equally swearing by its remarkable cuisine. An International Accolade In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious list of world cities and kindling hopes that it will showcase Lucknow's exceptional food. With this designation, it enters a international community of over 400 cities across over 100 countries dedicated to promoting "creativity as a catalyst of development that sustains urban life". The honor "demonstrates its deep-rooted culinary traditions and lively culinary scene," as noted by a official from Unesco's Regional Office for South Asia. Lucknow is only 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 worldwide. An Urban Center with a Culinary Soul The recognition for this historic city is little surprise to its inhabitants or passionate food lovers. Many agree with the view that it is "better late than never". With the UNESCO accolade, this adored, bustling, and eclectic city – the capital of India's largest state – is now in the global gaze for what has consistently characterized its essence: an profound love for food. "'What's for dinner, how will it be cooked' is a constant discussion from morning until night in most homes," states a local cultural expert. "And you are often judged by the standard of food that comes out of your kitchen." Lucknow is renowned for its incredibly tender kebabs. A Heritage of Nawabi Cuisine The City of Nawabs – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were invented, evolved, and elevated to exquisite levels in their imperial kitchens. These imperial kitchens were hubs of culinary innovations, merging Persian and local Indian styles to create what became known as the cuisine of Awadh. It was during this time that Lucknow's iconic kebabs were developed. As the tale is told that the galouti kebab was created to feed an ageing nawab who had lost his teeth. His culinary artists ground the meat with raw papaya, kesar, and a blend of spices and made it so silky that it required no chewing. But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly closed with dough. A Diverse Culinary Landscape Besides the obvious kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding). However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters. The local Baniya community's cuisine doesn't just celebrates local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks. The city offers special seasonal delights, such as Makkhan Malai, a special frothy dessert, in the winter. Iconic Stalls and Historic Shops Nearly on countless corners, there are little shops and carts – little-known delights that are wildly loved by the locals. In the city center of Hazratganj, large gatherings start milling around from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, served in earthenware cups, along with incredibly soft buns covered in hand-churned white butter. For breakfast, one can visit a unpretentious joint located 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 famous tea stall is noted for its creamy masala chai. Ensuring Legacy Continues The city also boasts unique seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is intricate and involved. The artisan beats the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing light consistency. On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many but say that their children do not want to master the skill. A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its under-the-radar eateries. Every dish in Lucknow has a narrative – influenced by family-run food businesses, from humble street carts to bustling restaurants, and guarded family recipes. The worldwide honor, it is believed, will motivate more people worldwide to discover these stories and visit the city to taste the food wonders of Lucknow.