🔗 Share this article Kebabs, Aromatic Biryani along with Much More: A Historic Indian City Secures a Place on the UNESCO Gastronomy List. Biryani in Lucknow is simmered on a low, leisurely heat, with the vessel's cover securely sealed with dough. Tempting kebabs, aromatic biryani, and whipped, cloud-like desserts. The northern Indian city of Lucknow has consistently been a food lovers' paradise, with locals and visitors equally praising its exquisite cuisine. A Global Honor In a recent announcement, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive group of international urban centers and kindling hopes that it will highlight Lucknow's peerless food. With this status, it joins a global network of over 400 cities across over 100 countries focused on promoting "innovation as a catalyst of development that sustains urban life". The honor "demonstrates its profound food heritage and lively gastronomic culture," as stated by a representative 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 coveted list of 70 cities around the world. A City Defined by Food The recognition for this historic city comes as little surprise to its inhabitants or passionate food lovers. Many echo the opinion that it is "an honor long overdue". With the UNESCO recognition, this beloved, bustling, and eclectic city – the capital of India's biggest state – is now in the global gaze for what has consistently defined its heart: an unparalleled passion for food. "'What will be cooked, how will it be cooked' is a ongoing dialogue from waking up until going to bed in many homes," explains a local cultural expert. "And you are often evaluated by the standard of food that emerges from your kitchen." Lucknow is renowned for its incredibly tender kebabs. An Imperial Food Tradition The City of the Nawabs – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were created, refined, and raised to extraordinary levels in their imperial kitchens. These royal kitchens were centers of food experimentation, blending Persian and native Indian styles to create what became known as the cuisine of Awadh. It was during this time that Lucknow's renowned kebabs were developed. As the tale is told that the galouti kebab was created to cater to an ageing nawab who had no longer had his teeth. His culinary artists minced the meat with raw papaya, saffron, and spices and made it so silky that it required no chewing. But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover tightly sealed with dough. More Than Just Famous Dishes Apart from the famous kebabs and biryani, the cooks also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding). However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians. The local traditionally vegetarian community's cuisine not only showcases local ingredients but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks. The city offers distinctive seasonal delights, such as Makkhan Malai, a one-of-a-kind airy dessert, when it gets cold. Hidden Gems and Legacy Eateries Nearly on every corner, there are small establishments and kiosks – lesser-known delights that are wildly favored by the locals. In the central district of Hazratganj, huge crowds start gathering from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, presented in clay glasses, along with incredibly soft buns slathered with freshly churned white butter. To start the day, one can head to a unpretentious joint operating in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A renowned tea stall is noted for its milky masala chai. Preserving Tradition for the Future The city also boasts remarkable seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is intricate and demanding. The artisan hand-churns the milk and then sets it out at night, allowing the dew to give it its amazing frothy texture. On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many but say that their younger generation are reluctant to learn the art. A celebrity chef from Lucknow has noted that the city's profound food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its lesser-known eateries. Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from modest street carts to busy restaurants, and secret family recipes. The worldwide honor, it is anticipated, will inspire more people globally to discover these stories and experience the city to delight in the culinary delights of Lucknow.