🔗 Share this article Kebabs, Fragrant Biryani and So Much More: Indian City Secures a Place on the UNESCO Culinary List. Biryani in Lucknow is prepared on a low, slow heat, with the pot's lid tightly closed with dough. Mouth-watering kebabs, scented biryani, and airy, ethereal desserts. The historic city in northern India of Lucknow has forever been a haven for gastronomes, with inhabitants and tourists alike praising its remarkable cuisine. Worldwide Recognition In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – adding it to a prestigious roster of global cities and kindling hopes that it will highlight Lucknow's exceptional food. With this status, it enters a global network of over 400 cities across more than 100 countries focused on promoting "artistic expression as a driver of sustainable urban development". The recognition "is a testament to its deep-rooted gastronomic legacy and dynamic food ecosystem," according to a representative from UNESCO's Regional Office for South Asia. Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this coveted list of seventy urban centers internationally. A City Defined by Food The accolade for this venerable city comes as little surprise to its locals or avid food lovers. Many echo the sentiment that it is "a recognition that was delayed". With the UNESCO designation, this cherished, bustling, and diverse city – the capital of India's largest state – is at last in the global gaze for what has always shaped its soul: an immense love for food. "'The day's menu, how should it be prepared' is a constant discussion from waking up until night in many 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 succulent kebabs. A Heritage of Nawabi Cuisine The City of Nawabs – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were conceived, refined, and taken to exquisite levels in their opulent kitchens. These imperial kitchens were hubs of food experimentation, blending Persian and native Indian styles to create what became known as the food of Awadh. It was during this time that Lucknow's iconic kebabs were fashioned. The story goes that the galouti kebab was invented to feed an elderly nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, saffron, and spices and made it so silky that it required no chewing. But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid tightly sealed with a flour paste. A Diverse Culinary Landscape In addition to the well-known kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (creamy 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 vegetarian's paradise. The local Baniya community's cuisine doesn't just showcases fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks. The city showcases special seasonal delights, such as Makkhan Malai, a unique airy dessert, during winter months. Time-Tested Food Joints Virtually on every corner, there are tiny kiosks and carts – hidden gems that are extremely popular with the locals. In the central district of Hazratganj, throngs of people start gathering from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with pillowy soft buns covered in freshly churned white butter. In the morning, one can head to a unpretentious joint located in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A legendary tea stall is noted for its creamy masala chai. Ensuring Legacy Continues The city also presents special treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is scientific and demanding. The artisan beats the milk and then sets it out at night, allowing the dew to give it its unique light consistency. On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however express concern that their children are reluctant to learn the skill. A renowned 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 true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its under-the-radar eateries. Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from modest street carts to lively restaurants, and secret family recipes. The global recognition, it is believed, will inspire more people globally to explore these narratives and experience the city to delight in the culinary delights of Lucknow.