🔗 Share this article Flavorful Kebabs, Fragrant Biryani along with a World More: A Historic Indian City Gains Recognition on Unesco Culinary List. Biryani in Lucknow is simmered on a gentle, slow heat, with the vessel's cover tightly closed with dough. Tempting kebabs, aromatic biryani, and fluffy, cloud-like desserts. The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with locals and tourists equally celebrating its exquisite cuisine. A Global Honor In a recent announcement, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive group of world cities and sparking hopes that it will spotlight Lucknow's peerless food. With this title, it enters a global network of over 400 metropolises across more than 100 countries committed to promoting "artistic expression as a key factor of sustainable urban development". The honor "is a testament to its deep-rooted culinary traditions and dynamic culinary scene," according to a representative from Unesco's regional bureau for South Asia. Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of 70 global destinations around the world. A City Defined by Food The accolade for this time-honored city is no surprise to its inhabitants or passionate food lovers. Many echo the opinion that it is "better late than never". With the UNESCO accolade, this beloved, bustling, and diverse city – the capital of India's largest state – is at last in the spotlight for what has perennially defined its soul: an unparalleled passion for food. "'The day's menu, the method of preparation' is a ongoing conversation from morning until night in many homes," explains a local cultural expert. "And you are actually evaluated by the quality of food that emerges from your kitchen." Lucknow is renowned for its succulent kebabs. A Royal Culinary Legacy The City of Nawabs – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were invented, refined, and taken to sublime levels in their royal kitchens. These kitchens of the nobility were hubs of culinary innovations, blending Persian and local Indian styles to create what became known as the cuisine of Awadh. It was during this time that Lucknow's renowned kebabs were created. As the tale is told that the galouti kebab was devised to cater to an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, kesar, and spices and made it so soft that it needed no chewing. But arguably the greatest contribution of the chefs 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. More Than Just Famous Dishes Apart from the well-known 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 decadent bread pudding). However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters. The local Baniya community's cuisine doesn't just celebrates fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks. The city offers unique treats for the season, such as Makkhan Malai, a unique frothy dessert, in the winter. Hidden Gems and Legacy Eateries Virtually on countless corners, there are little shops and kiosks – hidden treasures that are extremely popular with the locals. In the city center of Hazratganj, huge crowds start assembling from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with pillowy soft buns slathered with freshly churned white butter. To start the day, one can make their way to a no-frills joint operating in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A famous tea stall is noted for its creamy spiced tea. Safeguarding a Culinary Heritage The city also presents unique seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The process of making it is intricate and complicated. The artisan beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible airy feel. On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many but note that their younger generation are unwilling to master the craft. A celebrity chef from Lucknow has noted that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize 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 humble street carts to busy restaurants, and closely held family recipes. The global recognition, it is hoped, will inspire more people worldwide to learn these narratives and visit the city to delight in the food wonders of Lucknow.