🔗 Share this article Kebabs, Fragrant Biryani and So Much More: A Historic Indian City Earns a Spot on the UNESCO Culinary List. Biryani in Lucknow is cooked on a low, leisurely heat, with the pot's lid tightly closed with a paste of flour. Tempting kebabs, fragrant biryani, and fluffy, cloud-like desserts. The northern Indian city of Lucknow has consistently been a haven for gastronomes, with locals and visitors equally swearing by its superb cuisine. A Global Honor In a recent announcement, UNESCO designated it as a Creative City of Gastronomy – including it in a select list of international urban centers and kindling hopes that it will spotlight Lucknow's exceptional food. With this designation, it becomes part of a worldwide network of more than four hundred urban centers across over 100 countries committed to promoting "artistic expression as a catalyst of city development that is sustainable". The honor "is a testament to its deep-rooted gastronomic legacy and dynamic gastronomic culture," according to a representative from UNESCO's Regional Office for South Asia. Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this coveted list of 70 global destinations worldwide. An Urban Center with a Culinary Soul The accolade for this historic city comes as little surprise to its locals or dedicated food lovers. Many share the opinion that it is "better late than never". With the UNESCO designation, this cherished, lively, and eclectic city – the capital of India's most populous state – is at last in the global gaze for what has consistently characterized its soul: an profound love for food. "'What will be cooked, how should it be prepared' is a ongoing conversation from morning until night in many homes," states a local cultural expert. "And you are often assessed by the excellence of food that comes out of your kitchen." Lucknow is renowned for its incredibly tender kebabs. An Imperial Food Tradition The City of Nawabs – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were created, refined, and taken to extraordinary levels in their royal kitchens. These kitchens of the nobility were epicenters of gastronomic creativity, fusing Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh. It was during this time that Lucknow's iconic kebabs were fashioned. The story goes that the galouti kebab was invented to feed an ageing nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, kesar, and a blend of spices and made it so fine that it needed 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, leisurely heat, with the container's cover securely sealed with dough. A Diverse Culinary Landscape Apart from the obvious kebabs and biryani, the cooks also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding). However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise. The local traditionally vegetarian community's cuisine not only showcases local ingredients but also provides the city its exquisitely crafted 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 unique frothy dessert, during winter months. Hidden Gems and Legacy Eateries Nearly on countless corners, there are small establishments and kiosks – lesser-known gems that are extremely popular with the locals. In the central district of Hazratganj, throngs of people start gathering from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with pillowy soft buns lathered with hand-churned white butter. In the morning, one can visit a simple joint operating in the old city area of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A famous tea stall is celebrated for its milky masala chai. Safeguarding a Culinary Heritage The city also offers special seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is precise and demanding. The vendor beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique frothy texture. On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Many though say that their children are unwilling to master the art. A renowned chef from Lucknow has often said that the city's profound food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its under-the-radar eateries. Every dish in Lucknow has a narrative – influenced by multi-generational food businesses, from modest street carts to busy restaurants, and guarded family recipes. The international acclaim, it is believed, will motivate more people globally to explore these stories and travel to the city to delight in the culinary delights of Lucknow.