🔗 Share this article Succulent Kebabs, Aromatic Biryani along with a World More: A Historic Indian City Earns a Spot on Unesco Gastronomy List. Biryani in Lucknow is prepared on a gentle, slow heat, with the vessel's cover securely sealed with dough. Tempting kebabs, fragrant biryani, and fluffy, ethereal desserts. The northern Indian city of Lucknow has long been a dream destination for epicures, with residents and travelers alike celebrating its exquisite cuisine. Worldwide Recognition Recently, UNESCO recognised it as a UNESCO Creative City for Gastronomy – including it in a prestigious roster of global cities and kindling hopes that it will highlight Lucknow's exceptional food. With this designation, it enters a international community of cities urban centers across more than 100 countries dedicated to promoting "innovation as a driver of city development that is sustainable". The accolade "stands as proof of its deep-rooted gastronomic legacy and lively culinary scene," as stated by a official from Unesco's Regional Office for South Asia. Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 global destinations around the world. An Urban Center with a Culinary Soul The honor for this time-honored city arrives as no surprise to its residents or passionate food lovers. Many share the opinion that it is "an honor long overdue". With the UNESCO designation, this beloved, lively, and vibrant city – the capital of India's biggest state – is at last in the spotlight for what has consistently defined its heart: an immense passion for food. "'What will be cooked, how will it be cooked' is a constant conversation from waking up until night in many homes," explains a local cultural expert. "And you are often assessed by the standard of food that comes out of your kitchen." Lucknow is famous for its melt-in-the-mouth kebabs. An Imperial Food Tradition The City of Nawabs – as it's popularly called after its historic opulent Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were conceived, perfected, and taken to sublime levels in their imperial kitchens. These imperial kitchens were epicenters of culinary innovations, fusing Iranian and local Indian styles to create what became known as the food of Awadh. It was in this era that Lucknow's renowned kebabs were fashioned. As the tale is told that the galouti kebab was devised to cater to an ageing nawab who had lost his teeth. His culinary artists minced the meat with raw papaya, kesar, and spices and made it so silky that it required no chewing. But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly closed with dough. A Diverse Culinary Landscape Apart from the obvious kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding). However, Lucknow is not just about kebabs and biryani – the region is also a vegetarian's paradise. The local traditionally vegetarian community's cuisine doesn't just celebrates local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks. The city presents special seasonal delights, such as Makkhan Malai, a one-of-a-kind airy dessert, when it gets cold. Hidden Gems and Legacy Eateries Almost on countless corners, there are tiny kiosks and kiosks – lesser-known delights that are wildly favored by the locals. In the central district of Hazratganj, huge crowds start gathering from early morning at a renowned tea stall to get a steaming cup of milky masala chai, served in kulhads, along with pillowy soft buns covered in hand-churned white butter. For breakfast, one can visit a unpretentious joint situated in the old city area of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A legendary tea stall is celebrated for its creamy masala chai. Ensuring Legacy Continues The city also boasts unique seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is intricate and demanding. The cook beats the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible airy feel. On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of though express concern that their children do not want to take up the art. A celebrity chef from Lucknow has frequently stated 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, however, will be realized only if Lucknow can now create awareness about its lesser-known eateries. Every dish in Lucknow comes with a history – crafted by generational food businesses, from humble street carts to busy restaurants, and secret family recipes. The international acclaim, it is believed, will motivate more people globally to learn these stories and travel to the city to delight in the gastronomic treasures of Lucknow.