🔗 Share this article Flavorful Kebabs, Fragrant Biryani along with Much More: Indian City Gains Recognition on UNESCO's Culinary List. Biryani in Lucknow is cooked on a low, leisurely heat, with the vessel's cover securely closed with dough. Mouth-watering kebabs, aromatic biryani, and airy, cloud-like desserts. The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with residents and visitors alike swearing by its remarkable cuisine. An International Accolade Recently, UNESCO honored it as a UNESCO Creative City for Gastronomy – placing it on a prestigious roster of international urban centers and kindling hopes that it will highlight Lucknow's peerless food. With this designation, it enters a worldwide network of more than four hundred urban centers across more than 100 countries focused on promoting "creativity as a catalyst of development that sustains urban life". The recognition "stands as proof of its profound food heritage and vibrant food ecosystem," as stated by a representative from UNESCO's Regional Office for South Asia. Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 cities internationally. A Metropolis Shaped by Cuisine The recognition for this historic city comes as little surprise to its locals or avid food lovers. Many agree with the view that it is "an honor long overdue". With the UNESCO recognition, this cherished, lively, and diverse city – the capital of India's largest state – is now in the spotlight for what has perennially shaped its heart: an profound devotion for food. "'What's for dinner, the method of preparation' is a ongoing conversation from morning until going to bed in most homes," states a local cultural expert. "And you are truly assessed by the excellence of food that is produced in your kitchen." Lucknow is famous for its incredibly tender kebabs. A Heritage of Nawabi Cuisine The Nawabi City – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were invented, perfected, and elevated to exquisite levels in their opulent kitchens. These imperial kitchens were epicenters of culinary innovations, merging Iranian and local Indian styles to create what became known as the cuisine of Awadh. It was during this time that Lucknow's renowned kebabs were created. As the tale is told that the mutton galouti was devised to cater to an elderly nawab who had lost his teeth. His culinary artists processed 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 low, slow heat, with the container's cover securely closed with dough. More Than Just Famous Dishes Apart from the famous kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding). However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians. The local Baniya community's cuisine doesn't just celebrates local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks. The city offers unique treats for the season, such as Makkhan Malai, a special frothy dessert, when it gets cold. Hidden Gems and Legacy Eateries Virtually on every corner, there are small establishments and kiosks – lesser-known gems that are wildly popular with the locals. In the city center of Hazratganj, throngs of people start gathering from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with pillowy soft buns lathered with freshly churned white butter. To start the day, one can visit a simple joint located in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A legendary tea stall is celebrated for its creamy masala chai. Preserving Tradition for the Future The city also presents remarkable treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is scientific and demanding. The artisan whisks the milk and then sets it out at night, allowing the dew to give it its unique airy feel. On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of however express concern that their children are unwilling to master the skill. A well-known culinary expert from Lucknow has noted that the city's rich food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its lesser-known eateries. Every dish in Lucknow has a narrative – influenced by family-run food businesses, from humble street carts to busy restaurants, and guarded family recipes. The worldwide honor, it is believed, will inspire more people around the world to explore these stories and visit the city to taste the culinary delights of Lucknow.