🔗 Share this article Succulent Kebabs, Fragrant Biryani along with a World More: Indian City Earns a Spot on UNESCO's Gastronomy List. Biryani in Lucknow is prepared on a low, slow heat, with the pot's lid securely sealed with dough. Mouth-watering kebabs, aromatic biryani, and airy, ethereal desserts. The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with locals and tourists alike celebrating its remarkable cuisine. An International Accolade Recently, UNESCO designated it as a UNESCO Creative City for Gastronomy – placing it on a select list of international urban centers and sparking hopes that it will highlight Lucknow's peerless food. With this title, it becomes part of a international community of cities urban centers across more than 100 countries dedicated to promoting "artistic expression as a catalyst of city development that is sustainable". The accolade "demonstrates its deep-rooted food heritage and dynamic culinary scene," as stated by a spokesperson from Unesco's regional bureau for South Asia. Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of 70 global destinations worldwide. A Metropolis Shaped by Cuisine The honor for this time-honored city arrives as hardly a shock to its inhabitants or avid food lovers. Many echo the view that it is "an honor long overdue". With the UNESCO accolade, this adored, bustling, and eclectic city – the administrative center of India's most populous state – is finally in the global gaze for what has perennially defined its essence: an immense passion for food. "'The day's menu, the method of preparation' is a continued dialogue from morning until going to bed in most homes," explains a local cultural expert. "And you are truly assessed by the quality of food that emerges from your kitchen." Lucknow is celebrated for its succulent kebabs. A Heritage of Nawabi Cuisine The City of the Nawabs – as it's popularly called after its historic wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, perfected, and taken to extraordinary levels in their opulent kitchens. These kitchens of the nobility were centers of culinary innovations, blending Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh. It was in this era that Lucknow's renowned kebabs were fashioned. As the tale is told that the mutton galouti was created to feed an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, saffron, and spices and made it so fine that it needed no chewing. But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid securely sealed with dough. A Diverse Culinary Landscape Besides the famous kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding). However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians. The local traditionally vegetarian community's cuisine not only highlights local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks. The city showcases unique seasonal delights, such as Makkhan Malai, a one-of-a-kind airy dessert, in the winter. Time-Tested Food Joints Almost on countless corners, there are tiny kiosks and stalls – hidden delights that are wildly loved by the locals. In the heart of the city of Hazratganj, large gatherings start assembling from early morning at a renowned tea stall to get a steaming cup of milky masala chai, presented in kulhads, along with pillowy soft buns lathered with freshly churned white butter. In the morning, one can make their way to a no-frills joint located in the old city area of Aminabad. Nearly 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 legendary tea stall is noted for its creamy masala chai. Preserving Tradition for the Future The city also presents remarkable treats of the season, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is intricate and complicated. The vendor hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing airy feel. On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some however note that their younger generation are reluctant to master the skill. A celebrity chef from Lucknow has noted that the city's rich food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its lesser-known eateries. Every dish in Lucknow comes with a history – shaped by generational food businesses, from humble street carts to busy restaurants, and closely held family recipes. The global recognition, it is believed, will encourage more people around the world to learn these tales and visit the city to savour the culinary delights of Lucknow.