🔗 Share this article Succulent Kebabs, Biryani and So Much More: An Indian Metropolis Gains Recognition on UNESCO's Culinary List. Biryani in Lucknow is simmered on a low, slow heat, with the pot's lid securely sealed with a paste of flour. Tempting kebabs, aromatic biryani, and airy, ethereal desserts. The metropolis in India's north of Lucknow has long been a food lovers' paradise, with residents and visitors equally celebrating its superb cuisine. Worldwide Recognition In a recent announcement, Unesco recognised it as a Creative City of Gastronomy – placing it on a exclusive group of world cities and kindling hopes that it will showcase Lucknow's sublime food. With this status, it enters a international community of more than four hundred urban centers across over 100 countries focused on promoting "creativity as a driver of sustainable urban development". The recognition "is a testament to its deep-rooted culinary traditions and vibrant gastronomic culture," as noted by a spokesperson from Unesco's regional bureau for South Asia. Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 cities worldwide. An Urban Center with a Culinary Soul The recognition for this time-honored city is little surprise to its residents or dedicated food lovers. Many agree with the sentiment that it is "an honor long overdue". With the UNESCO recognition, this beloved, bustling, and diverse city – the administrative center of India's largest state – is now in the global gaze for what has perennially shaped its heart: an unparalleled passion for food. "'What will be cooked, how should it be prepared' is a constant discussion from morning until going to bed in many homes," explains a local cultural expert. "And you are actually evaluated by the quality of food that is produced in your kitchen." Lucknow is celebrated for its melt-in-the-mouth kebabs. A Heritage of Nawabi Cuisine The City of 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, evolved, and elevated to sublime levels in their imperial kitchens. These royal kitchens 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 that period that Lucknow's most famous kebabs were fashioned. Legend has it that the mutton galouti was devised to cater to an ageing nawab who had lost his teeth. His cooks ground the meat with raw papaya, kesar, and spices and made it so fine that it required no chewing. But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover tightly sealed with a flour paste. More Than Just Famous Dishes Apart from the obvious kebabs and biryani, the cooks also created a vast array of dishes that included kormas (creamy 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 vegetarian's paradise. The local Baniya community's cuisine doesn't just showcases local ingredients but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks. The city showcases distinctive treats for the season, such as Makkhan Malai, a one-of-a-kind airy dessert, during winter months. Time-Tested Food Joints Nearly on countless corners, there are tiny kiosks and stalls – little-known treasures that are immensely favored by the locals. In the central district of Hazratganj, throngs of people start assembling from early morning at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with incredibly soft buns covered in hand-churned white butter. In the morning, one can visit a no-frills joint operating in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A legendary tea stall is celebrated for its creamy masala chai. Ensuring Legacy Continues The city also boasts remarkable seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is scientific and involved. The artisan whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its unique airy feel. On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many but say that their children are unwilling to master the skill. A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its hidden eateries. Every dish in Lucknow comes with a history – influenced by family-run food businesses, from humble street carts to lively restaurants, and secret family recipes. The worldwide honor, it is anticipated, will motivate more people worldwide to explore these narratives and travel to the city to taste the gastronomic treasures of Lucknow.