🔗 Share this article Flavorful Kebabs, Fragrant Biryani along with So Much More: Indian City Earns a Spot on UNESCO's Culinary List. Biryani in Lucknow is prepared on a gentle, slow heat, with the pot's lid securely sealed with dough. Mouth-watering kebabs, fragrant biryani, and fluffy, cloud-like desserts. The historic city in northern India of Lucknow has long been a dream destination for epicures, with residents and visitors equally swearing by its remarkable cuisine. An International Accolade Last month, Unesco designated it as a City of Gastronomy within its Creative Cities Network – including it in a select group of world cities and sparking hopes that it will showcase Lucknow's sublime food. With this designation, it enters a worldwide network of cities urban centers across more than 100 countries focused on promoting "innovation as a catalyst of development that sustains urban life". The recognition "is a testament to its profound gastronomic legacy and lively culinary scene," according to a spokesperson from UNESCO's regional bureau for South Asia. Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 cities around the world. A City Defined by Food The accolade for this venerable city comes as no surprise to its inhabitants or dedicated food lovers. Many agree with the view that it is "an honor long overdue". With the UNESCO accolade, this adored, bustling, and vibrant city – the administrative center of India's biggest state – is now in the spotlight for what has consistently defined its essence: an profound love for food. "'What will be cooked, the method of preparation' is a ongoing dialogue from morning until going to bed in many homes," explains a local cultural expert. "And you are truly assessed by the standard of food that comes out of your kitchen." Lucknow is famous for its succulent kebabs. A Royal Culinary Legacy The City of the Nawabs – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, perfected, and taken to exquisite levels in their royal kitchens. These imperial kitchens were centers of gastronomic creativity, merging Iranian and local Indian styles to create what became known as the culinary tradition of Awadh. It was during this time that Lucknow's iconic kebabs were fashioned. The story goes that the mutton galouti was invented to feed an elderly nawab who had lost his teeth. His chefs processed the meat with raw papaya, saffron, and a blend of spices and made it so fine that it required no chewing. But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover tightly sealed with a flour paste. More Than Just Famous Dishes In addition to the famous kebabs and biryani, the culinary masters also built up a repertoire 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 dream for plant-based eaters. The local Baniya community's cuisine not only showcases local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks. The city offers unique seasonal delights, such as Makkhan Malai, a unique airy dessert, during winter months. Iconic Stalls and Historic Shops Almost on many street corners, there are little shops and stalls – hidden treasures that are immensely loved by the locals. In the central district of Hazratganj, throngs of people start assembling from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with fluffy buns lathered with freshly churned white butter. To start the day, one can visit a simple joint operating in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A legendary tea stall is celebrated for its creamy spiced tea. Preserving Tradition for the Future The city also presents special treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is precise and involved. The artisan hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing light consistency. On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of though express concern that their children are unwilling to learn the art. A renowned chef from Lucknow has noted that the city's rich food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its lesser-known eateries. Every dish in Lucknow has a narrative – influenced by generational food businesses, from humble street carts to lively restaurants, and secret family recipes. The global recognition, it is hoped, will motivate more people around the world to explore these stories and experience the city to taste the gastronomic treasures of Lucknow.