🔗 Share this article Flavorful Kebabs, Aromatic Biryani and Much More: A Historic Indian City Earns a Spot on Unesco Gastronomy List. Biryani in Lucknow is simmered on a gentle, slow heat, with the vessel's cover tightly closed with dough. Mouth-watering kebabs, fragrant biryani, and fluffy, ethereal desserts. The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with inhabitants and travelers alike swearing by its superb cuisine. Worldwide Recognition Last month, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious list of international urban centers and kindling hopes that it will highlight Lucknow's sublime food. With this title, it joins a global network of cities urban centers across over 100 countries dedicated to promoting "innovation as a key factor of city development that is sustainable". The recognition "is a testament to its centuries-old gastronomic legacy and vibrant food ecosystem," as stated by a representative from Unesco's Regional Office for South Asia. Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of seventy urban centers around the world. A City Defined by Food The honor for this venerable city is no surprise to its residents or dedicated food lovers. Many echo the opinion that it is "a recognition that was delayed". With the UNESCO recognition, this cherished, lively, and diverse city – the capital of India's most populous state – is finally in the spotlight for what has perennially characterized its soul: an unparalleled love for food. "'What will be cooked, the method of preparation' is a constant dialogue from waking up until going to bed in many homes," notes a local cultural expert. "And you are often evaluated by the excellence of food that is produced in your kitchen." Lucknow is renowned for its succulent kebabs. An Imperial Food Tradition The City of Nawabs – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were created, refined, and raised to extraordinary levels in their imperial kitchens. These kitchens of the nobility were epicenters of food experimentation, merging Persian and indigenous Indian styles to create what became known as the food of Awadh. It was in that period that Lucknow's renowned kebabs were fashioned. Legend has it that the mutton galouti was created to cater to 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 required no chewing. But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely closed with a flour paste. A Diverse Culinary Landscape Besides the well-known kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (creamy 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 vegetarian's paradise. The local traditionally vegetarian community's cuisine not only celebrates seasonal produce but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks. The city presents special seasonal delights, such as Makkhan Malai, a one-of-a-kind cloud-like dessert, in the winter. Time-Tested Food Joints Virtually on many street corners, there are tiny kiosks and carts – hidden treasures that are extremely popular with the locals. In the central district of Hazratganj, throngs of people start milling around from 5 am at a famous tea stall to get a steaming cup of milky masala chai, offered in clay glasses, along with incredibly soft buns slathered with freshly churned white butter. For breakfast, one can make their way to a no-frills joint operating in the old city area of Aminabad. Nearly 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 noted for its creamy spiced tea. Safeguarding a Culinary Heritage The city also offers remarkable seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is precise and complicated. The vendor beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique airy feel. On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of though express concern that their children do not want to learn the skill. A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its hidden eateries. Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes. The worldwide honor, it is hoped, will encourage more people globally to learn these stories and experience the city to delight in the food wonders of Lucknow.