🔗 Share this article Kebabs, Aromatic Biryani and Much More: Indian City Gains Recognition on Unesco Culinary List. Biryani in Lucknow is cooked on a low, slow heat, with the vessel's cover securely sealed with dough. Mouth-watering kebabs, fragrant biryani, and fluffy, ethereal desserts. The historic city in northern India of Lucknow has long been a food lovers' paradise, with residents and travelers equally swearing by its exquisite cuisine. An International Accolade In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive group of world cities and igniting hopes that it will highlight Lucknow's sublime food. With this title, it joins a international community of over 400 cities across more than 100 countries committed to promoting "artistic expression as a driver of city development that is sustainable". The recognition "stands as proof of its centuries-old culinary traditions and dynamic food ecosystem," as stated by a official 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 prestigious list of 70 global destinations around the world. A Metropolis Shaped by Cuisine The accolade for this historic city comes as little surprise to its residents or passionate food lovers. Many agree with the view that it is "an honor long overdue". With the UNESCO designation, this cherished, bustling, and eclectic city – the capital of India's most populous state – is at last in the global gaze for what has always shaped its heart: an unparalleled passion for food. "'What will be cooked, the method of preparation' is a constant dialogue from morning until night in most homes," states a local cultural expert. "And you are often evaluated by the standard of food that comes out of your kitchen." Lucknow is celebrated for its incredibly tender kebabs. A Royal Culinary Legacy The City of the Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were invented, perfected, and elevated to extraordinary levels in their imperial kitchens. These royal kitchens were epicenters of culinary innovations, fusing Iranian and native Indian styles to create what became known as the food 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 feed an elderly nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, saffron, and spices and made it so soft that it needed no chewing. But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover securely closed with dough. Beyond Kebabs and Biryani Apart from the well-known kebabs and biryani, the cooks also developed a collection of dishes that included kormas (rich 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 doesn't just highlights local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks. The city presents special seasonal delights, such as Makkhan Malai, a one-of-a-kind frothy dessert, during winter months. Hidden Gems and Legacy Eateries Nearly on many street corners, there are little shops and carts – little-known delights that are wildly loved by the locals. In the city center of Hazratganj, throngs of people start milling around from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with fluffy buns lathered 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 in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A famous tea stall is noted for its creamy masala chai. Preserving Tradition for the Future The city also presents unique treats of the season, such as makkhan malai, a airy dessert available in the winter. The process of making it is intricate and demanding. The cook whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing frothy texture. On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of but say that their children are reluctant to learn the craft. A renowned chef from Lucknow has often said that the city's immense food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its under-the-radar eateries. Every dish in Lucknow has a narrative – shaped by generational food businesses, from humble street carts to bustling restaurants, and secret family recipes. The global recognition, it is believed, will encourage more people globally to learn these stories and experience the city to delight in the food wonders of Lucknow.