🔗 Share this article Kebabs, Fragrant Biryani along with So Much More: A Historic Indian City Earns a Spot on Unesco Gastronomy List. Biryani in Lucknow is cooked on a gentle, leisurely heat, with the vessel's cover tightly closed with dough. Mouth-watering kebabs, scented biryani, and whipped, ethereal desserts. The northern Indian city of Lucknow has forever been a food lovers' paradise, with residents and tourists alike swearing by its superb cuisine. Worldwide Recognition In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – adding it to a select roster of world cities and sparking hopes that it will showcase Lucknow's exceptional food. With this designation, it becomes part of a global network of more than four hundred urban centers across over 100 countries focused on promoting "creativity as a catalyst of development that sustains urban life". The honor "stands as proof of its centuries-old food heritage and lively food ecosystem," 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 coveted list of seventy urban centers internationally. A City Defined by Food The recognition for this historic city comes as little surprise to its locals or avid food lovers. Many agree with the opinion that it is "an honor long overdue". With the UNESCO recognition, this adored, lively, and eclectic city – the capital of India's largest state – is at last in the limelight for what has perennially shaped its soul: an immense passion for food. "'What will be cooked, how should it be prepared' is a constant conversation from morning until going to bed in many homes," notes a local cultural expert. "And you are often evaluated by the standard of food that emerges from your kitchen." Lucknow is celebrated for its incredibly tender kebabs. A Royal Culinary Legacy The City of Nawabs – as it's widely known after its historic opulent Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were created, perfected, and raised to exquisite levels in their royal kitchens. These kitchens of the nobility were hubs of gastronomic creativity, blending Iranian and local Indian styles to create what became known as the culinary tradition of Awadh. It was during this time that Lucknow's most famous kebabs were created. As the tale is told that the galouti kebab was invented to cater to an elderly nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, kesar, and spices and made it so silky that it needed no chewing. But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid securely sealed with dough. Beyond Kebabs and Biryani 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 haven for vegetarians. The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks. The city showcases distinctive treats for the season, such as Makkhan Malai, a special airy dessert, during winter months. Time-Tested Food Joints Virtually on countless corners, there are tiny kiosks and kiosks – lesser-known delights that are extremely favored by the locals. In the city center of Hazratganj, large gatherings start gathering from early morning at a famous tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with fluffy buns lathered with freshly churned white butter. To start the day, one can head to a unpretentious joint situated in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A renowned tea stall is celebrated for its creamy masala chai. Safeguarding a Culinary Heritage The city also boasts remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The method of making it is scientific and complicated. The cook whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible light consistency. On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many however say that their younger generation are reluctant to learn the craft. A celebrity chef from Lucknow has often said that the city's profound food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its under-the-radar eateries. Every dish in Lucknow has a narrative – influenced by family-run food businesses, from humble street carts to lively restaurants, and guarded family recipes. The worldwide honor, it is believed, will encourage more people globally to learn these tales and visit the city to taste the culinary delights of Lucknow.