🔗 Share this article Kebabs, Aromatic Biryani and a World More: Indian City Gains Recognition on the UNESCO Culinary List. Biryani in Lucknow is cooked on a gentle, slow heat, with the vessel's cover securely sealed with dough. Tempting kebabs, aromatic biryani, and whipped, ethereal desserts. The northern Indian city of Lucknow has long been a dream destination for epicures, with inhabitants and visitors alike praising its exquisite cuisine. A Global Honor Last month, Unesco honored it as a UNESCO Creative City for Gastronomy – adding it to a exclusive roster of global cities and igniting hopes that it will highlight Lucknow's sublime food. With this title, it becomes part of a international community of more than four hundred cities across over 100 countries committed to promoting "creativity as a driver of city development that is sustainable". The honor "stands as proof of its deep-rooted culinary traditions and dynamic culinary scene," as stated by a representative from Unesco's regional bureau for South Asia. Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of seventy urban centers worldwide. A Metropolis Shaped by Cuisine The honor for this historic city is hardly a shock to its residents or dedicated food lovers. Many agree with the opinion that it is "better late than never". With the UNESCO accolade, this cherished, chaotic, and vibrant city – the administrative center of India's largest state – is now in the spotlight for what has perennially shaped its soul: an immense love for food. "'The day's menu, the method of preparation' is a continued conversation from waking up until night in many homes," notes a local cultural expert. "And you are actually evaluated by the excellence of food that emerges from your kitchen." Lucknow is famous for its melt-in-the-mouth kebabs. A Royal Culinary Legacy The City of Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were invented, refined, and elevated to exquisite levels in their royal kitchens. These kitchens of the nobility were centers of food experimentation, blending Iranian and local Indian styles to create what became known as the food of Awadh. It was during this time that Lucknow's iconic kebabs were fashioned. The story goes that the mutton galouti was created to cater to an elderly nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, saffron, and a blend of spices and made it so silky 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 prepared on a gentle, leisurely heat, with the container's cover securely closed with dough. A Diverse Culinary Landscape In addition to the obvious kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding). However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters. The local Baniya community's cuisine doesn't just celebrates seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks. The city showcases distinctive treats for the season, such as Makkhan Malai, a special frothy dessert, during winter months. Iconic Stalls and Historic Shops Nearly on countless corners, there are tiny kiosks and kiosks – little-known treasures that are immensely loved by the locals. In the city center of Hazratganj, throngs of people start milling around from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with incredibly soft buns covered in hand-churned white butter. To start the day, one can head to a simple joint located in the old city area of Aminabad. Almost 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A famous tea stall is celebrated for its milky masala chai. Preserving Tradition for the Future The city also offers special treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is precise and involved. The vendor hand-churns the milk and then sets it out at night, allowing the dew to give it its incredible light consistency. On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many but express concern that their younger generation are reluctant to learn the art. A celebrity chef from Lucknow has noted that the city's profound food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its hidden eateries. Every dish in Lucknow has a narrative – crafted by family-run food businesses, from humble street carts to bustling restaurants, and guarded family recipes. The global recognition, it is believed, will motivate more people around the world to discover these tales and experience the city to savour the culinary delights of Lucknow.