🔗 Share this article Kebabs, Aromatic Biryani and Much More: A Historic Indian City Gains Recognition on UNESCO's Gastronomy List. Biryani in Lucknow is simmered on a gentle, slow heat, with the vessel's cover securely sealed with a paste of flour. Tempting kebabs, scented biryani, and whipped, cloud-like desserts. The northern Indian city of Lucknow has long been a food lovers' paradise, with locals and visitors equally praising its exquisite cuisine. An International Accolade Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – placing it on a exclusive roster of global cities and igniting hopes that it will highlight Lucknow's peerless food. With this designation, it becomes part of a worldwide network of over 400 metropolises across more than 100 countries committed to promoting "innovation as a driver of development that sustains urban life". The accolade "demonstrates its profound gastronomic legacy and vibrant food ecosystem," as noted by a spokesperson from UNESCO's Regional Office for South Asia. Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of 70 global destinations worldwide. A City Defined by Food The honor for this time-honored city is hardly a shock to its locals or dedicated food lovers. Many echo the opinion that it is "an honor long overdue". With the UNESCO recognition, this adored, lively, and vibrant city – the administrative center of India's most populous state – is at last in the spotlight for what has consistently shaped its essence: an immense passion for food. "'What's for dinner, how will it be cooked' is a ongoing dialogue from morning until going to bed in most homes," explains a local cultural expert. "And you are often judged by the quality of food that emerges from your kitchen." Lucknow is renowned for its incredibly tender kebabs. A Heritage of Nawabi Cuisine The City of the Nawabs – as it's widely known after its historic wealthy Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were created, refined, and raised to extraordinary levels in their imperial kitchens. These imperial kitchens were epicenters of food experimentation, merging Persian and indigenous Indian styles to create what became known as the food of Awadh. It was in this era that Lucknow's iconic kebabs were fashioned. Legend has it that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, saffron, and spices and made it so silky that it needed no chewing. But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid tightly closed with dough. Beyond Kebabs and Biryani In addition to the famous kebabs and biryani, the culinary masters also created a collection 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 also a dream for plant-based eaters. The local Baniya community's cuisine doesn't just highlights local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks. The city presents special seasonal delights, such as Makkhan Malai, a unique cloud-like dessert, in the winter. Hidden Gems and Legacy Eateries Almost on countless corners, there are little shops and carts – little-known gems that are extremely favored by the locals. In the city center of Hazratganj, huge crowds start gathering from early morning at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with pillowy soft buns slathered with freshly churned white butter. To start the day, one can head to a unpretentious joint situated in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A famous tea stall is known for its creamy masala chai. Preserving Tradition for the Future The city also offers remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The process of making it is precise and complicated. The vendor hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its unique light consistency. On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some though note that their younger generation do not want to learn the art. A celebrity chef from Lucknow has often said that the city's immense food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its hidden eateries. Every dish in Lucknow has a narrative – influenced by family-run food businesses, from modest street carts to lively restaurants, and guarded family recipes. The international acclaim, it is believed, will inspire more people worldwide to discover these narratives and experience the city to taste the culinary delights of Lucknow.