🔗 Share this article Succulent Kebabs, Biryani along with a World More: A Historic Indian City Gains Recognition on the UNESCO Culinary List. Biryani in Lucknow is simmered on a low, slow heat, with the vessel's cover tightly closed with a paste of flour. Mouth-watering kebabs, fragrant biryani, and airy, cloud-like desserts. The northern Indian city of Lucknow has forever been a food lovers' paradise, with locals and travelers equally swearing by its remarkable cuisine. An International Accolade Recently, Unesco designated it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious list of international urban centers and igniting hopes that it will highlight Lucknow's exceptional food. With this designation, it joins a global network of more than four hundred metropolises across more than 100 countries dedicated to promoting "creativity as a key factor of sustainable urban development". The honor "demonstrates its centuries-old food heritage and vibrant food ecosystem," as stated by a spokesperson from Unesco's regional bureau for South Asia. Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of seventy urban centers internationally. An Urban Center with a Culinary Soul The recognition for this time-honored city arrives as hardly a shock to its locals or dedicated food lovers. Many agree with the sentiment that it is "better late than never". With the UNESCO recognition, this beloved, bustling, and eclectic city – the administrative center of India's biggest state – is finally in the limelight for what has always shaped its soul: an profound love for food. "'The day's menu, how will it be cooked' is a constant conversation from waking up until going to bed in most homes," states a local cultural expert. "And you are often evaluated by the excellence of food that comes out of your kitchen." Lucknow is famous for its incredibly tender kebabs. A Royal Culinary Legacy The City of Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were created, evolved, and taken to extraordinary levels in their imperial kitchens. These royal kitchens were epicenters of gastronomic creativity, fusing Persian and native Indian styles to create what became known as the cuisine of Awadh. It was in this era that Lucknow's most famous kebabs were fashioned. The story goes that the mutton galouti was invented to feed an ageing nawab who had lost his teeth. His chefs minced the meat with papaya, kesar, and a blend of spices and made it so soft that it needed no chewing. But arguably 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 pot's lid tightly sealed with a flour paste. Beyond Kebabs and Biryani Apart from the well-known kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (rich 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 Baniya community's cuisine doesn't just celebrates fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks. The city showcases distinctive treats for the season, such as Makkhan Malai, a one-of-a-kind airy dessert, when it gets cold. Time-Tested Food Joints Nearly on many street corners, there are tiny kiosks and kiosks – hidden delights that are extremely favored by the locals. In the heart of the city of Hazratganj, huge crowds start milling around from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with fluffy buns slathered with freshly churned white butter. In the morning, one can make their way to a no-frills joint situated in the old city area 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 famous tea stall is celebrated for its milky spiced tea. Ensuring Legacy Continues The city also boasts remarkable seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is scientific and involved. The artisan beats the milk and then sets it out at night, allowing the dew to give it its amazing frothy texture. On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of however say that their children do not want to take up the craft. A celebrity chef from Lucknow has often said that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its under-the-radar eateries. Every dish in Lucknow tells a story – crafted by family-run food businesses, from modest street carts to bustling restaurants, and closely held family recipes. The global recognition, it is hoped, will motivate more people worldwide to explore these stories and travel to the city to savour the gastronomic treasures of Lucknow.