🔗 Share this article Succulent Kebabs, Fragrant Biryani along with So Much More: An Indian Metropolis Earns a Spot on UNESCO's Gastronomy List. Biryani in Lucknow is cooked on a gentle, slow heat, with the pot's lid tightly sealed with a paste of flour. Mouth-watering kebabs, aromatic biryani, and fluffy, ethereal desserts. The northern Indian city of Lucknow has long been a haven for gastronomes, with residents and travelers equally swearing by its exquisite cuisine. A Global Honor Last month, Unesco designated it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious group of world cities and kindling hopes that it will showcase Lucknow's exceptional food. With this status, it enters a global network of more than four hundred cities across more than 100 countries dedicated to promoting "innovation as a driver of sustainable urban development". The honor "demonstrates its centuries-old gastronomic legacy and vibrant gastronomic culture," as stated by a official from Unesco's regional bureau for South Asia. Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 global destinations around the world. A Metropolis Shaped by Cuisine The recognition for this venerable city arrives as hardly a shock to its inhabitants or avid food lovers. Many share the opinion that it is "a recognition that was delayed". With the UNESCO accolade, this cherished, chaotic, and diverse city – the administrative center of India's most populous state – is now in the spotlight for what has consistently characterized its heart: an immense devotion for food. "'The day's menu, how will it be cooked' is a continued dialogue from morning until night in most homes," explains a local cultural expert. "And you are actually evaluated by the excellence of food that is produced in 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 18th and 19th Century affluent Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were conceived, refined, and elevated to sublime levels in their royal kitchens. These imperial kitchens were centers of food experimentation, blending Iranian and native Indian styles to create what became known as the culinary tradition of Awadh. It was during this time that Lucknow's iconic kebabs were created. Legend has it that the mutton galouti was invented to feed an ageing nawab who had lost his teeth. His cooks processed the meat with raw papaya, kesar, and spices and made it so soft that it needed no chewing. But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely closed with a flour paste. Beyond Kebabs and Biryani Besides the well-known kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding). However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise. The local traditionally vegetarian community's cuisine not only celebrates fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks. The city showcases distinctive treats for the season, such as Makkhan Malai, a unique airy dessert, in the winter. Iconic Stalls and Historic Shops Virtually on many street corners, there are small establishments and carts – little-known delights that are immensely popular with the locals. In the city center of Hazratganj, throngs of people start gathering from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with fluffy buns lathered with freshly churned white butter. In the morning, one can visit a no-frills joint situated in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its freshly fried 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 offers remarkable seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is scientific and complicated. The artisan hand-churns the milk and then leaves it out at night, allowing the dew to give it its unique light consistency. On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some though say that their children are reluctant to master the art. A well-known culinary expert from Lucknow has noted that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its under-the-radar eateries. Every dish in Lucknow comes with a history – crafted by generational food businesses, from humble street carts to lively restaurants, and closely held family recipes. The global recognition, it is hoped, will inspire more people around the world to explore these tales and visit the city to delight in the culinary delights of Lucknow.