🔗 Share this article Succulent Kebabs, Aromatic Biryani and a World More: Indian City Earns a Spot on Unesco Culinary List. Biryani in Lucknow is simmered on a gentle, leisurely heat, with the pot's lid securely sealed with dough. Tempting kebabs, scented biryani, and airy, cloud-like desserts. The northern Indian city of Lucknow has forever been a haven for gastronomes, with locals and travelers alike swearing by its exquisite cuisine. An International Accolade In a recent announcement, UNESCO honored it as a UNESCO Creative City for Gastronomy – adding it to a select roster of international urban centers and kindling hopes that it will highlight Lucknow's sublime food. With this title, it becomes part of a international community of over 400 urban centers across over 100 countries committed to promoting "artistic expression as a key factor of sustainable urban development". The recognition "is a testament to its profound food heritage and lively culinary scene," as noted by a spokesperson from UNESCO's regional bureau for South Asia. Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of seventy urban centers around the world. An Urban Center with a Culinary Soul The honor for this historic city is no surprise to its inhabitants or passionate food lovers. Many agree with the view that it is "better late than never". With the UNESCO designation, this adored, chaotic, and diverse city – the administrative center of India's biggest state – is at last in the limelight for what has perennially shaped its soul: an unparalleled passion for food. "'What's for dinner, the method of preparation' is a ongoing conversation from morning until night in many homes," notes a local cultural expert. "And you are often assessed by the excellence of food that is produced in your kitchen." Lucknow is renowned for its melt-in-the-mouth kebabs. A Heritage of Nawabi Cuisine The Nawabi City – as it's often referred to after its historic affluent Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were created, refined, and elevated to extraordinary levels in their royal kitchens. These imperial kitchens were hubs of food experimentation, blending Persian and native Indian styles to create what became known as the culinary tradition of Awadh. It was in that period that Lucknow's most famous kebabs were fashioned. The story goes that the mutton galouti was created to feed an ageing nawab who had no longer had his teeth. His chefs minced the meat with papaya, saffron, and spices and made it so fine that it needed no chewing. But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid tightly sealed with a flour paste. Beyond Kebabs and Biryani In addition to the famous kebabs and biryani, the culinary masters also developed a collection 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 dream for plant-based eaters. The local Baniya community's cuisine doesn't just celebrates fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks. The city showcases distinctive seasonal delights, such as Makkhan Malai, a special frothy dessert, during winter months. Hidden Gems and Legacy Eateries Virtually on every corner, there are small establishments and kiosks – little-known treasures that are immensely popular with the locals. In the city center of Hazratganj, huge crowds start assembling from 5 am at a famous tea stall to get a steaming cup of milky masala chai, served in kulhads, along with incredibly soft buns lathered with hand-churned white butter. To start the day, one can visit a simple joint located in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A legendary tea stall is celebrated for its milky spiced tea. Preserving Tradition for the Future The city also presents unique seasonal delights, such as makkhan malai, a airy dessert available in the winter. The method of making it is intricate and complicated. The vendor beats the milk and then exposes it at night, allowing the dew to give it its incredible airy feel. On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of though express concern that their younger generation are unwilling to take up the craft. A celebrity chef from Lucknow has often said that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its lesser-known eateries. Every dish in Lucknow comes with a history – crafted by family-run food businesses, from humble street carts to busy restaurants, and secret family recipes. The worldwide honor, it is anticipated, will inspire more people around the world to explore these tales and experience the city to delight in the food wonders of Lucknow.