🔗 Share this article Succulent Kebabs, Fragrant Biryani and Much More: Indian City Secures a Place on Unesco Culinary List. Biryani in Lucknow is prepared on a low, slow heat, with the pot's lid securely closed with a paste of flour. Delectable kebabs, fragrant biryani, and fluffy, cloud-like desserts. The historic city in northern India of Lucknow has forever been a food lovers' paradise, with residents and tourists alike celebrating its exquisite cuisine. Worldwide Recognition Last month, Unesco recognised it as a Creative City of Gastronomy – including it in a select roster of international urban centers and kindling hopes that it will showcase Lucknow's peerless food. With this status, it enters a worldwide network of cities cities across over 100 countries focused on promoting "artistic expression as a catalyst of city development that is sustainable". The accolade "stands as proof of its profound gastronomic legacy and dynamic gastronomic culture," as noted by a spokesperson from Unesco's Regional Office for South Asia. Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of seventy urban centers around the world. A Metropolis Shaped by Cuisine The honor for this venerable city arrives as no surprise to its residents or passionate food lovers. Many share the sentiment that it is "better late than never". With the UNESCO recognition, this beloved, lively, and eclectic city – the capital of India's largest state – is finally in the global gaze for what has perennially shaped its heart: an immense passion for food. "'What's for dinner, how will it be cooked' is a constant discussion from waking up until going to bed in most homes," explains a local cultural expert. "And you are often evaluated by the standard of food that emerges from your kitchen." Lucknow is famous for its incredibly tender kebabs. An Imperial Food Tradition The City of the Nawabs – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were invented, refined, and raised to extraordinary levels in their opulent kitchens. These imperial kitchens were epicenters of food experimentation, fusing Persian and local Indian styles to create what became known as the cuisine of Awadh. It was in this era that Lucknow's most famous kebabs were created. Legend has it that the mutton galouti was created to cater to an elderly nawab who had lost his teeth. His cooks processed the meat with papaya, kesar, and a blend of 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 prepared on a gentle, slow heat, with the container's cover securely closed with dough. A Diverse Culinary Landscape Apart from the obvious kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (rich 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 haven for vegetarians. The local traditionally vegetarian community's cuisine not only celebrates seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks. The city offers unique treats for the season, such as Makkhan Malai, a unique cloud-like dessert, during winter months. Hidden Gems and Legacy Eateries Virtually on many street corners, there are little shops and kiosks – lesser-known delights that are wildly favored by the locals. In the central district of Hazratganj, large gatherings start milling around from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with incredibly soft buns lathered with hand-churned white butter. In the morning, one can visit a no-frills joint situated in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A legendary tea stall is noted for its milky spiced tea. Ensuring Legacy Continues The city also boasts unique treats of the season, such as makkhan malai, a airy dessert found in the winter. The method of making it is precise and involved. The vendor hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its unique frothy texture. On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Many though note that their children do not want to learn the art. A renowned chef from Lucknow has often said that the city's profound food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its under-the-radar eateries. Every dish in Lucknow has a narrative – shaped by family-run food businesses, from modest street carts to busy restaurants, and closely held family recipes. The global recognition, it is believed, will inspire more people around the world to discover these tales and travel to the city to savour the gastronomic treasures of Lucknow.