🔗 Share this article Succulent Kebabs, Fragrant Biryani and a World More: Indian City Earns a Spot on the UNESCO Gastronomy List. Biryani in Lucknow is prepared on a gentle, leisurely heat, with the pot's lid tightly closed with a paste of flour. Mouth-watering kebabs, scented biryani, and airy, cloud-like desserts. The northern Indian city of Lucknow has forever been a food lovers' paradise, with locals and tourists equally swearing by its superb cuisine. A Global Honor Last month, UNESCO recognised it as a Creative City of Gastronomy – including it in a exclusive list of world cities and kindling hopes that it will spotlight Lucknow's peerless food. With this title, it enters a worldwide network of more than four hundred metropolises across over 100 countries dedicated to promoting "creativity as a driver of development that sustains urban life". The recognition "demonstrates its deep-rooted food heritage and dynamic gastronomic culture," as stated by a official from UNESCO's regional bureau for South Asia. Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of 70 global destinations internationally. An Urban Center with a Culinary Soul The honor for this time-honored city is little surprise to its locals or dedicated food lovers. Many share the view that it is "better late than never". With the UNESCO accolade, this cherished, chaotic, and eclectic city – the administrative center of India's biggest state – is finally in the limelight for what has consistently defined its essence: an profound love for food. "'What's for dinner, the method of preparation' is a continued conversation from waking up until going to bed in most homes," states a local cultural expert. "And you are actually judged by the quality of food that is produced in your kitchen." Lucknow is celebrated for its melt-in-the-mouth kebabs. An Imperial Food Tradition The City of Nawabs – as it's popularly called after its historic wealthy Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were conceived, evolved, and raised to extraordinary levels in their opulent kitchens. These imperial kitchens were centers of culinary innovations, fusing Iranian and local Indian styles to create what became known as the food of Awadh. It was in this era that Lucknow's iconic kebabs were created. As the tale is told that the galouti kebab was invented to feed an ageing nawab who had lost his teeth. His cooks processed the meat with raw papaya, kesar, and spices and made it so soft 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 cooked on a gentle, slow heat, with the container's cover tightly sealed with a flour paste. More Than Just Famous Dishes Besides the obvious kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding). However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters. The local Baniya community's cuisine not only highlights seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks. The city offers distinctive seasonal delights, such as Makkhan Malai, a special airy dessert, when it gets cold. Hidden Gems and Legacy Eateries Almost on every corner, there are tiny kiosks and carts – little-known treasures that are extremely favored by the locals. In the city center of Hazratganj, throngs of people start milling around from 5 am at a legendary tea stall to get a steaming cup of spiced tea with milk, served in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter. For breakfast, one can head to a no-frills 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 hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A legendary tea stall is noted for its milky masala chai. Safeguarding a Culinary Heritage The city also boasts unique seasonal delights, such as makkhan malai, a airy dessert available in the winter. The process of making it is scientific and involved. The artisan whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible light consistency. On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many though express concern that their children are unwilling to master the skill. A renowned chef from Lucknow has frequently stated that the city's rich food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its under-the-radar eateries. Every dish in Lucknow comes with a history – crafted by generational food businesses, from humble street carts to lively restaurants, and secret family recipes. The global recognition, it is hoped, will encourage more people worldwide to explore these narratives and travel to the city to savour the culinary delights of Lucknow.