🔗 Share this article Kebabs, Aromatic Biryani along with a World More: An Indian Metropolis Secures a Place on Unesco Culinary List. Biryani in Lucknow is cooked on a low, leisurely heat, with the vessel's cover tightly sealed with a paste of flour. Delectable kebabs, fragrant biryani, and fluffy, ethereal desserts. The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with residents and visitors equally swearing by its exquisite cuisine. A Global Honor Last month, UNESCO designated it as a UNESCO Creative City for Gastronomy – placing it on a select roster of world cities and igniting hopes that it will highlight Lucknow's exceptional food. With this title, it joins a international community of over 400 urban centers across more than 100 countries dedicated to promoting "creativity as a driver of development that sustains urban life". The accolade "is a testament to its deep-rooted gastronomic legacy and vibrant food ecosystem," according to a spokesperson from Unesco's regional bureau for South Asia. Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of 70 global destinations worldwide. A City Defined by Food The accolade for this time-honored city arrives as little surprise to its locals or avid food lovers. Many agree with the view that it is "an honor long overdue". With the UNESCO designation, this adored, chaotic, and diverse city – the administrative center of India's largest state – is finally in the spotlight for what has perennially shaped its essence: an immense devotion for food. "'What's for dinner, the method of preparation' is a constant discussion from morning until going to bed in most homes," states a local cultural expert. "And you are truly judged by the excellence of food that emerges from your kitchen." Lucknow is famous for its melt-in-the-mouth kebabs. A Royal Culinary Legacy The City of the Nawabs – as it's popularly called after its historic affluent Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were created, refined, and taken to extraordinary levels in their royal kitchens. These imperial kitchens were epicenters of food experimentation, merging Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh. It was in that period that Lucknow's iconic kebabs were created. The story goes that the galouti kebab was devised to feed an ageing nawab who had no longer had his teeth. His cooks processed the meat with papaya, kesar, and spices and made it so silky that it required no chewing. But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly sealed with dough. A Diverse Culinary Landscape Besides the famous kebabs and biryani, the cooks also built up 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 also a haven for vegetarians. The local Baniya community's cuisine not only highlights fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks. The city presents special treats for the season, such as Makkhan Malai, a one-of-a-kind frothy dessert, in the winter. Hidden Gems and Legacy Eateries Nearly on many street corners, there are small establishments and kiosks – hidden delights that are immensely loved by the locals. In the city center of Hazratganj, huge crowds start assembling from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, served in kulhads, along with fluffy buns covered in hand-churned white butter. To start the day, one can make their way to a unpretentious joint located in the historic quarter of Aminabad. Almost 150 years after it was set up, 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 celebrated for its milky spiced tea. Safeguarding a Culinary Heritage The city also presents unique treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is scientific and complicated. The cook hand-churns the milk and then exposes it at night, allowing the dew to give it its unique frothy texture. On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of however note that their children are unwilling to master the skill. A well-known culinary expert from Lucknow has noted that the city's immense food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its lesser-known eateries. Every dish in Lucknow comes with a history – shaped by family-run food businesses, from modest street carts to bustling restaurants, and guarded family recipes. The international acclaim, it is anticipated, will encourage more people around the world to discover these stories and travel to the city to taste the culinary delights of Lucknow.