🔗 Share this article Succulent Kebabs, Biryani along with a World More: A Historic Indian City Secures a Place on the UNESCO Culinary List. Biryani in Lucknow is cooked on a low, leisurely heat, with the vessel's cover securely closed with dough. Tempting kebabs, aromatic biryani, and fluffy, cloud-like desserts. The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with inhabitants and visitors equally celebrating its remarkable cuisine. Worldwide Recognition In a recent announcement, UNESCO designated it as a Creative City of Gastronomy – including it in a prestigious roster of global cities and kindling hopes that it will showcase Lucknow's peerless food. With this status, it joins a global network of more than four hundred cities across over 100 countries focused on promoting "innovation as a driver of city development that is sustainable". The accolade "demonstrates its deep-rooted food heritage and lively gastronomic culture," as noted by a representative from Unesco's regional bureau for South Asia. Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this prestigious list of seventy urban centers worldwide. A City Defined by Food The honor for this historic city arrives as hardly a shock to its inhabitants or avid food lovers. Many echo 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 most populous state – is finally in the spotlight for what has consistently characterized its heart: an immense devotion for food. "'The day's menu, how will it be cooked' is a continued conversation from waking up until night in many homes," states a local cultural expert. "And you are actually evaluated by the excellence of food that comes out of your kitchen." Lucknow is famous for its melt-in-the-mouth kebabs. A Royal Culinary Legacy The City of Nawabs – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were created, perfected, and raised to sublime levels in their imperial kitchens. These royal kitchens were epicenters of culinary innovations, blending Iranian and local Indian styles to create what became known as the food of Awadh. It was in that period that Lucknow's most famous kebabs were fashioned. Legend has it that the galouti kebab was devised to feed an ageing nawab who had lost his teeth. His chefs minced the meat with papaya, kesar, and a blend of spices and made it so soft that it required no chewing. But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly closed with dough. More Than Just Famous Dishes Besides the obvious kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent 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 gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks. The city showcases unique treats for the season, such as Makkhan Malai, a unique frothy dessert, when it gets cold. Time-Tested Food Joints Virtually on every corner, there are little shops and carts – lesser-known delights that are wildly loved by the locals. In the heart of the city of Hazratganj, huge crowds start assembling from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with incredibly soft buns slathered with hand-churned white butter. To start the day, one can head to a simple joint operating in the old city area of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A legendary tea stall is noted for its creamy masala chai. Safeguarding a Culinary Heritage The city also offers remarkable seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is intricate and demanding. The artisan beats the milk and then sets it out at night, allowing the dew to give it its unique airy feel. On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many though say that their children do not want to learn the craft. A renowned chef from Lucknow has often said that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its lesser-known eateries. Every dish in Lucknow comes with a history – influenced by generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes. The worldwide honor, it is anticipated, will inspire more people worldwide to discover these stories and visit the city to savour the culinary delights of Lucknow.