🔗 Share this article Flavorful Kebabs, Fragrant Biryani and So Much More: Indian City Gains Recognition on the UNESCO Gastronomy List. Biryani in Lucknow is simmered on a gentle, slow heat, with the vessel's cover securely sealed with dough. Delectable kebabs, aromatic biryani, and fluffy, cloud-like desserts. The historic city in northern India of Lucknow has forever been a haven for gastronomes, with inhabitants and tourists alike swearing by its remarkable cuisine. An International Accolade In a recent announcement, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – placing it on a select group of global cities and igniting hopes that it will highlight Lucknow's exceptional food. With this status, it joins a worldwide network of over 400 metropolises across more than 100 countries focused on promoting "innovation as a key factor of development that sustains urban life". The recognition "is a testament to its deep-rooted culinary traditions and dynamic culinary scene," as stated by a representative from Unesco's regional bureau for South Asia. Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of 70 cities internationally. An Urban Center with a Culinary Soul The accolade for this venerable city arrives as no surprise to its inhabitants or passionate food lovers. Many share the opinion that it is "better late than never". With the UNESCO designation, this beloved, bustling, and eclectic city – the capital of India's most populous state – is finally in the spotlight for what has consistently defined its heart: an unparalleled passion for food. "'The day's menu, how will it be cooked' is a constant conversation from morning until night in many homes," notes a local cultural expert. "And you are truly evaluated by the quality of food that is produced in your kitchen." Lucknow is renowned for its melt-in-the-mouth kebabs. A Heritage of Nawabi Cuisine The Nawabi City – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, refined, and elevated to extraordinary levels in their imperial kitchens. These kitchens of the nobility were centers of culinary innovations, fusing Persian and local Indian styles to create what became known as the culinary tradition of Awadh. It was in this era that Lucknow's renowned 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 minced the meat with raw papaya, kesar, and a blend of spices and made it so silky that it needed no chewing. But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly sealed with a flour paste. A Diverse Culinary Landscape Apart from the obvious kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding). However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians. The local traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks. The city presents unique seasonal delights, such as Makkhan Malai, a special airy dessert, when it gets cold. Time-Tested Food Joints Almost on many street corners, there are small establishments and kiosks – hidden gems that are wildly loved by the locals. In the city center of Hazratganj, large gatherings start milling around from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with pillowy soft buns covered in freshly churned white butter. To start the day, one can make their way to a no-frills joint located 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. Ensuring Legacy Continues The city also presents special seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The process 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 incredible light consistency. On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some however note that their children do not want to take up the craft. A renowned chef from Lucknow has frequently stated that the city's immense food legacy positions it right on top 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 hidden eateries. Every dish in Lucknow has a narrative – influenced by family-run food businesses, from humble street carts to lively restaurants, and guarded family recipes. The international acclaim, it is anticipated, will motivate more people around the world to explore these tales and travel to the city to taste the culinary delights of Lucknow.