🔗 Share this article Kebabs, Fragrant Biryani and Much More: Indian City Secures a Place on Unesco Gastronomy List. Biryani in Lucknow is cooked on a gentle, slow heat, with the pot's lid securely sealed with a paste of flour. Tempting kebabs, aromatic biryani, and whipped, ethereal desserts. The northern Indian city of Lucknow has consistently been a haven for gastronomes, with residents and travelers alike celebrating its remarkable cuisine. A Global Honor Last month, UNESCO designated it as a Creative City of Gastronomy – placing it on a select roster of international urban centers and igniting hopes that it will spotlight Lucknow's sublime food. With this title, it enters a global network of more than four hundred cities across over 100 countries dedicated to promoting "artistic expression as a driver of development that sustains urban life". The honor "demonstrates its centuries-old gastronomic legacy and dynamic food ecosystem," as stated by a spokesperson from Unesco's regional bureau for South Asia. Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 cities internationally. A Metropolis Shaped by Cuisine The accolade for this time-honored city comes as no surprise to its inhabitants or dedicated food lovers. Many share the opinion that it is "a recognition that was delayed". With the UNESCO recognition, this adored, chaotic, and vibrant city – the administrative center of India's biggest state – is now in the limelight for what has consistently characterized its soul: an unparalleled devotion for food. "'What's for dinner, how will it be cooked' is a continued dialogue from waking up 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 famous for its incredibly tender kebabs. An Imperial Food Tradition The City of the Nawabs – as it's often referred to after its historic affluent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were conceived, perfected, and elevated to exquisite levels in their royal kitchens. These imperial kitchens were hubs of gastronomic creativity, blending Iranian and native Indian styles to create what became known as the culinary tradition of Awadh. It was in that period that Lucknow's iconic kebabs were created. As the tale is told that the mutton galouti was created to cater to an elderly nawab who had lost his teeth. His culinary artists minced the meat with papaya, saffron, and a blend of spices and made it so silky 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 cooked on a gentle, leisurely heat, with the container's cover tightly sealed with a flour paste. A Diverse Culinary Landscape Besides the famous kebabs and biryani, the cooks also built up 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 additionally a haven for vegetarians. The local Baniya community's cuisine not only celebrates seasonal produce but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks. The city offers unique seasonal delights, such as Makkhan Malai, a special airy dessert, during winter months. Hidden Gems and Legacy Eateries Nearly on many street corners, there are tiny kiosks and kiosks – lesser-known treasures that are wildly loved by the locals. In the city center of Hazratganj, large gatherings start assembling from 5 am at a renowned tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with fluffy buns lathered with hand-churned white butter. To start the day, one can make their way to a unpretentious joint operating in the old city area of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A renowned tea stall is celebrated for its creamy masala chai. Preserving Tradition for the Future The city also presents special treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is precise and demanding. The artisan hand-churns the milk and then sets it out at night, allowing the dew to give it its amazing airy feel. On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some but express concern that their younger generation are reluctant to take up the skill. A celebrity chef from Lucknow has frequently stated that the city's profound food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its lesser-known eateries. Every dish in Lucknow comes with a history – influenced by family-run food businesses, from modest street carts to bustling restaurants, and secret family recipes. The worldwide honor, it is hoped, will encourage more people around the world to learn these stories and experience the city to savour the gastronomic treasures of Lucknow.