🔗 Share this article Kebabs, Fragrant Biryani and So 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 closed with dough. Mouth-watering kebabs, scented biryani, and fluffy, cloud-like desserts. The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with residents and travelers equally praising its superb cuisine. A Global Honor Recently, Unesco honored it as a Creative City of Gastronomy – including it in a prestigious group of world cities and igniting hopes that it will showcase Lucknow's peerless food. With this title, it enters a worldwide network of more than four hundred urban centers across more than 100 countries committed to promoting "innovation as a catalyst of sustainable urban development". The recognition "demonstrates its centuries-old culinary traditions and vibrant gastronomic culture," as noted by a spokesperson from Unesco's Regional Office for South Asia. Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this coveted list of seventy urban centers worldwide. An Urban Center with a Culinary Soul The honor for this historic city is no surprise to its inhabitants or passionate food lovers. Many echo the opinion that it is "a recognition that was delayed". With the UNESCO accolade, this adored, lively, and diverse city – the capital of India's largest state – is now in the limelight for what has consistently characterized its essence: an profound devotion for food. "'The day's menu, how should it be prepared' is a constant discussion from waking up until night in many homes," explains a local cultural expert. "And you are actually judged by the excellence of food that emerges from your kitchen." Lucknow is famous for its succulent kebabs. A Royal Culinary Legacy The City of Nawabs – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were conceived, evolved, and taken to sublime levels in their imperial kitchens. These royal kitchens were centers of gastronomic creativity, fusing 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 mutton galouti was devised to cater to an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, saffron, and a blend of spices and made it so silky that it needed no chewing. But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover securely sealed with dough. A Diverse Culinary Landscape In addition to the well-known 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 decadent bread pudding). However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters. The local traditionally vegetarian community's cuisine doesn't just showcases local ingredients but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks. The city showcases distinctive seasonal delights, such as Makkhan Malai, a special cloud-like dessert, in the winter. Hidden Gems and Legacy Eateries Virtually on many street corners, there are little shops and kiosks – hidden gems that are immensely loved by the locals. In the heart of the city of Hazratganj, large gatherings start milling around from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with incredibly soft buns slathered with freshly churned white butter. In the morning, one can head to a simple joint situated in the historic quarter of Aminabad. Almost 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 renowned tea stall is known for its creamy spiced tea. Preserving Tradition for the Future The city also offers unique treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is intricate and involved. The vendor hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible frothy texture. On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but express concern that their younger generation do not want to take up the skill. A renowned 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, it is believed, will materialize only if Lucknow can now build recognition about its lesser-known eateries. Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes. The worldwide honor, it is believed, will inspire more people around the world to learn these stories and visit the city to taste the food wonders of Lucknow.