🔗 Share this article Flavorful Kebabs, Biryani and So Much More: An Indian Metropolis Gains Recognition on the UNESCO Culinary List. Biryani in Lucknow is cooked on a low, slow heat, with the vessel's cover tightly closed with dough. Mouth-watering kebabs, aromatic biryani, and whipped, cloud-like desserts. The historic city in northern India of Lucknow has forever been a haven for gastronomes, with locals and travelers equally praising its superb cuisine. Worldwide Recognition Recently, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive list of world cities and igniting hopes that it will spotlight Lucknow's sublime food. With this status, it becomes part of a global network of more than four hundred metropolises across more than 100 countries dedicated to promoting "creativity as a catalyst of sustainable urban development". The recognition "stands as proof of its deep-rooted culinary traditions and lively gastronomic culture," as noted by a official from Unesco's regional bureau for South Asia. Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this prestigious list of 70 cities internationally. An Urban Center with a Culinary Soul The accolade for this time-honored city arrives as hardly a shock to its residents or dedicated food lovers. Many echo the view that it is "a recognition that was delayed". With the UNESCO recognition, this beloved, bustling, and eclectic city – the administrative center of India's biggest state – is now in the limelight for what has consistently defined its essence: an profound love for food. "'What will be cooked, how should it be prepared' is a continued dialogue from morning until going to bed in most homes," explains a local cultural expert. "And you are truly judged by the excellence of food that comes out of your kitchen." Lucknow is renowned for its succulent kebabs. An Imperial Food Tradition The City of the Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, perfected, and taken to extraordinary levels in their opulent kitchens. These kitchens of the nobility were epicenters of food experimentation, merging Iranian and local Indian styles to create what became known as the culinary tradition of Awadh. It was in this era that Lucknow's most famous kebabs were created. Legend has it that the galouti kebab was created to cater to an ageing nawab who had lost his teeth. His chefs processed the meat with raw papaya, saffron, and spices and made it so silky that it required no chewing. But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly sealed with dough. Beyond Kebabs and Biryani Apart from the well-known kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding). However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians. The local Baniya community's cuisine doesn't just highlights fresh harvests but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks. The city showcases special treats for the season, such as Makkhan Malai, a one-of-a-kind cloud-like dessert, during winter months. Time-Tested Food Joints Nearly on every corner, there are tiny kiosks and kiosks – lesser-known treasures that are wildly favored by the locals. In the city center of Hazratganj, large gatherings start gathering from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with pillowy soft buns lathered with freshly churned white butter. To start the day, one can visit a no-frills joint operating in the old city area 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 known for its creamy masala chai. Ensuring Legacy Continues The city also presents unique treats of the season, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is intricate and complicated. The artisan whisks the milk and then exposes it at night, allowing the dew to give it its incredible frothy texture. On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of however note that their younger generation are unwilling to learn the craft. A celebrity chef from Lucknow has noted that the city's profound food legacy places it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its hidden eateries. Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from humble street carts to lively restaurants, and closely held family recipes. The international acclaim, it is believed, will motivate more people around the world to discover these tales and visit the city to savour the culinary delights of Lucknow.