🔗 Share this article Succulent Kebabs, Biryani and So Much More: A Historic Indian City Gains Recognition on UNESCO's Gastronomy List. Biryani in Lucknow is cooked on a gentle, leisurely heat, with the pot's lid tightly sealed with a paste of flour. Delectable kebabs, scented biryani, and airy, cloud-like desserts. The metropolis in India's north of Lucknow has long been a food lovers' paradise, with inhabitants and visitors alike swearing by its superb cuisine. An International Accolade Recently, Unesco honored it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive list of world cities and igniting hopes that it will showcase Lucknow's peerless food. With this title, it enters a global network of over 400 cities across more than 100 countries focused on promoting "creativity as a key factor of sustainable urban development". The honor "demonstrates its deep-rooted gastronomic legacy and dynamic gastronomic culture," as stated by a official 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 70 global destinations worldwide. An Urban Center with a Culinary Soul The accolade for this venerable city is no surprise to its locals or avid food lovers. Many agree with the opinion that it is "an honor long overdue". With the UNESCO designation, this adored, bustling, and eclectic city – the administrative center of India's most populous state – is at last in the global gaze for what has consistently defined its soul: an unparalleled passion for food. "'What will be cooked, how will it be cooked' is a constant dialogue from morning until going to bed in most 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 City of Nawabs – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were conceived, perfected, and elevated to extraordinary levels in their imperial kitchens. These imperial kitchens were hubs of food experimentation, fusing Iranian and local Indian styles to create what became known as the culinary tradition of Awadh. It was in that period that Lucknow's renowned kebabs were created. The story goes that the mutton galouti was invented to cater to an ageing nawab who had no longer had his teeth. His cooks processed the meat with papaya, kesar, and spices and made it so fine that it required no chewing. But perhaps the most significant 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 a flour paste. Beyond Kebabs and Biryani Apart from the obvious kebabs and biryani, the culinary masters also created 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 also a dream for plant-based eaters. The local Baniya community's cuisine doesn't just showcases seasonal produce but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks. The city showcases special treats for the season, such as Makkhan Malai, a unique cloud-like dessert, when it gets cold. Hidden Gems and Legacy Eateries Nearly on countless corners, there are small establishments and stalls – hidden treasures that are extremely loved by the locals. In the central district of Hazratganj, throngs of people start gathering from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, served in clay glasses, along with incredibly soft buns lathered with hand-churned white butter. In the morning, one can visit a unpretentious joint located in the old city area of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A renowned tea stall is noted for its milky masala chai. Preserving Tradition for the Future The city also boasts unique seasonal delights, such as makkhan malai, a airy dessert found in the winter. The method of making it is intricate and demanding. The cook whisks the milk and then exposes it at night, allowing the dew to give it its amazing light consistency. On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many however note that their younger generation do not want to learn the skill. A celebrity chef from Lucknow has noted that the city's immense food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its lesser-known eateries. Every dish in Lucknow comes with a history – shaped by generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes. The global recognition, it is believed, will encourage more people around the world to learn these narratives and experience the city to taste the gastronomic treasures of Lucknow.