🔗 Share this article Flavorful Kebabs, Biryani along with a World More: An Indian Metropolis Secures a Place on the UNESCO Gastronomy List. Biryani in Lucknow is simmered on a low, slow heat, with the vessel's cover tightly closed with dough. Mouth-watering kebabs, aromatic biryani, and fluffy, cloud-like desserts. The historic city in northern India of Lucknow has forever been a food lovers' paradise, with inhabitants and visitors alike celebrating its remarkable cuisine. A Global Honor In a recent announcement, Unesco recognised it as a UNESCO Creative City for Gastronomy – placing it on a exclusive list of global cities and kindling hopes that it will showcase Lucknow's exceptional food. With this status, it joins a international community of cities metropolises across over 100 countries committed to promoting "creativity as a catalyst of city development that is sustainable". The honor "demonstrates its centuries-old food heritage and dynamic food ecosystem," as noted by a official from UNESCO's regional bureau for South Asia. Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of seventy urban centers internationally. A Metropolis Shaped by Cuisine The recognition for this venerable city is no surprise to its inhabitants or dedicated food lovers. Many agree with the sentiment that it is "an honor long overdue". With the UNESCO designation, this cherished, bustling, and vibrant city – the administrative center of India's largest state – is finally in the global gaze for what has consistently characterized its soul: an unparalleled love for food. "'The day's menu, how should it be prepared' is a constant conversation from waking up until night in most homes," notes a local cultural expert. "And you are truly evaluated by the quality of food that comes out of your kitchen." Lucknow is celebrated for its incredibly tender kebabs. An Imperial Food Tradition 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 created, refined, and taken to exquisite levels in their opulent kitchens. These imperial kitchens were epicenters of culinary innovations, blending Persian and native Indian styles to create what became known as the cuisine of Awadh. It was in that period that Lucknow's most famous kebabs were fashioned. The story goes that the galouti kebab was invented to feed an ageing nawab who had no longer had his teeth. His culinary artists minced the meat with raw papaya, kesar, and a blend of spices and made it so soft that it required no chewing. But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid securely sealed with dough. A Diverse Culinary Landscape In addition to the famous kebabs and biryani, the culinary masters also created a repertoire 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 additionally a dream for plant-based eaters. The local Baniya community's cuisine not only celebrates local ingredients but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks. The city showcases unique treats for the season, such as Makkhan Malai, a special frothy dessert, in the winter. Time-Tested Food Joints Virtually on countless corners, there are little shops and kiosks – lesser-known treasures that are wildly popular with the locals. In the heart of the city of Hazratganj, large gatherings start assembling from early morning at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with incredibly soft buns slathered with freshly churned white butter. In the morning, one can make their way to a unpretentious joint operating 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 renowned tea stall is known for its milky masala chai. Ensuring Legacy Continues The city also boasts special seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is intricate and complicated. The vendor hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing light consistency. On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of though say that their children are reluctant to learn the art. A celebrity chef from Lucknow has noted that the city's profound food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its under-the-radar eateries. Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from humble street carts to busy restaurants, and closely held family recipes. The global recognition, it is believed, will inspire more people around the world to explore these tales and travel to the city to taste the gastronomic treasures of Lucknow.