🔗 Share this article Succulent Kebabs, Aromatic Biryani and Much More: An Indian Metropolis Earns a Spot on 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 consistently been a haven for gastronomes, with locals and visitors equally praising its superb cuisine. An International Accolade In a recent announcement, Unesco recognised it as a Creative City of Gastronomy – adding it to a select roster of global cities and sparking hopes that it will highlight Lucknow's peerless food. With this designation, it joins a international community of over 400 urban centers across over 100 countries committed to promoting "artistic expression as a key factor of sustainable urban development". The accolade "stands as proof of its deep-rooted culinary traditions and lively culinary scene," as stated by a spokesperson from UNESCO's regional bureau for South Asia. Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of seventy urban centers around the world. A Metropolis Shaped by Cuisine The honor for this time-honored city comes as little surprise to its residents or avid food lovers. Many share the sentiment that it is "an honor long overdue". With the UNESCO recognition, this beloved, bustling, and diverse city – the capital of India's most populous state – is at last in the spotlight for what has perennially shaped its soul: an immense devotion for food. "'What's for dinner, the method of preparation' is a ongoing dialogue from morning until going to bed in most homes," explains a local cultural expert. "And you are truly judged by the excellence of food that comes out of your kitchen." Lucknow is famous for its incredibly tender kebabs. A Heritage of Nawabi Cuisine The City of the Nawabs – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were conceived, perfected, and elevated to exquisite levels in their royal kitchens. These royal kitchens were hubs of gastronomic creativity, blending Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh. It was during this time that Lucknow's most famous kebabs were developed. The story goes that the galouti kebab was created to cater to an ageing nawab who had no longer had his teeth. His chefs ground the meat with papaya, kesar, and spices and made it so silky that it needed no chewing. But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely sealed with dough. Beyond Kebabs and Biryani In addition to the well-known kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding). However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians. The local Baniya community's cuisine doesn't just highlights local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks. The city presents distinctive treats for the season, such as Makkhan Malai, a unique frothy dessert, during winter months. Iconic Stalls and Historic Shops Almost on countless corners, there are small establishments and stalls – lesser-known delights that are wildly favored by the locals. In the heart of the city of Hazratganj, large gatherings start assembling from 5 am at a famous tea stall to get a steaming cup of milky masala chai, served in kulhads, along with incredibly soft buns lathered with hand-churned white butter. In the morning, one can head to a simple joint located in the old city area of Aminabad. Nearly 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 noted for its milky masala chai. Preserving Tradition for the Future The city also offers unique treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is intricate and demanding. The artisan hand-churns the milk and then leaves it out at night, allowing the dew to give it its unique frothy texture. On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of however express concern that their younger generation are unwilling to master the skill. A celebrity chef from Lucknow has often said that the city's immense food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its hidden eateries. Every dish in Lucknow tells a story – crafted by family-run food businesses, from modest street carts to busy restaurants, and closely held family recipes. The international acclaim, it is anticipated, will inspire more people worldwide to explore these stories and travel to the city to delight in the food wonders of Lucknow.