🔗 Share this article Succulent Kebabs, Biryani along with Much More: An Indian Metropolis Secures a Place on the UNESCO Culinary List. Biryani in Lucknow is simmered on a low, slow heat, with the pot's lid securely sealed with a paste of flour. Delectable kebabs, scented biryani, and whipped, cloud-like desserts. The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with residents and travelers alike celebrating its exquisite cuisine. An International Accolade In a recent announcement, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious list of global cities and kindling hopes that it will highlight Lucknow's sublime food. With this status, it enters a international community of over 400 cities across more than 100 countries focused on promoting "innovation as a driver of development that sustains urban life". The recognition "stands as proof of its profound food heritage and vibrant gastronomic culture," as noted by a representative from Unesco's regional bureau for South Asia. Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of seventy urban centers around the world. A City Defined by Food The honor for this time-honored city is little surprise to its locals or avid food lovers. Many agree with the sentiment that it is "a recognition that was delayed". With the UNESCO recognition, this adored, chaotic, and vibrant city – the capital of India's largest state – is now in the spotlight for what has perennially characterized its heart: an immense devotion for food. "'What's for dinner, how should it be prepared' is a ongoing conversation from waking up until night in many homes," states a local cultural expert. "And you are truly judged by the standard of food that comes out of your kitchen." Lucknow is renowned for its succulent kebabs. An Imperial Food Tradition The City of the Nawabs – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, refined, and taken to extraordinary levels in their royal kitchens. These imperial kitchens were centers of gastronomic creativity, fusing Persian and local Indian styles to create what became known as the culinary tradition of Awadh. It was in that period that Lucknow's renowned kebabs were developed. The story goes that the mutton galouti was invented to cater to an elderly nawab who had no longer had his teeth. His cooks processed the meat with raw papaya, kesar, and spices and made it so soft that it required no chewing. But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid securely sealed with a flour paste. A Diverse Culinary Landscape Apart from the obvious kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding). However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians. The local Baniya community's cuisine doesn't just celebrates seasonal produce but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks. The city offers distinctive treats for the season, such as Makkhan Malai, a one-of-a-kind frothy dessert, in the winter. Time-Tested Food Joints Nearly on every corner, there are tiny kiosks and carts – little-known delights that are immensely popular with the locals. In the city center of Hazratganj, throngs of people start milling around from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, served in clay glasses, along with incredibly soft buns covered in hand-churned white butter. In the morning, one can make their way to a simple joint located in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A renowned tea stall is celebrated for its milky spiced tea. Ensuring Legacy Continues The city also presents unique seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is scientific and involved. The cook beats the milk and then exposes it at night, allowing the dew to give it its incredible airy feel. On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many but express concern that their younger generation are unwilling to learn the skill. A celebrity chef from Lucknow has frequently stated 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 hidden eateries. Every dish in Lucknow tells a story – shaped by family-run food businesses, from modest street carts to bustling restaurants, and secret family recipes. The international acclaim, it is believed, will encourage more people worldwide to discover these stories and travel to the city to taste the gastronomic treasures of Lucknow.