🔗 Share this article Flavorful Kebabs, Biryani along with So Much More: Indian City Secures a Place on UNESCO's Gastronomy List. Biryani in Lucknow is cooked on a low, leisurely heat, with the pot's lid securely closed with dough. Delectable kebabs, scented biryani, and airy, ethereal desserts. The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with residents and visitors equally swearing by its superb cuisine. An International Accolade Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – placing it on a select group of world cities and sparking hopes that it will showcase Lucknow's sublime food. With this status, it becomes part of a global network of more than four hundred urban centers across more than 100 countries committed to promoting "creativity as a driver of city development that is sustainable". The honor "demonstrates its centuries-old gastronomic legacy and vibrant food ecosystem," according to a official from Unesco's Regional Office for South Asia. Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of seventy urban centers internationally. An Urban Center with a Culinary Soul The recognition for this venerable city arrives as hardly a shock to its residents or avid food lovers. Many share the opinion that it is "better late than never". With the UNESCO designation, this beloved, lively, and eclectic city – the capital of India's biggest state – is at last in the spotlight for what has consistently shaped its soul: an immense passion for food. "'What will be cooked, how will it be cooked' is a constant discussion from morning until going to bed in many homes," explains a local cultural expert. "And you are often assessed by the quality of food that emerges from your kitchen." Lucknow is famous for its incredibly tender kebabs. A Heritage of Nawabi Cuisine The Nawabi City – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, perfected, and taken to sublime levels in their imperial kitchens. These royal kitchens were epicenters of gastronomic creativity, merging Iranian and native Indian styles to create what became known as the cuisine of Awadh. It was in this era that Lucknow's iconic kebabs were developed. The story goes that the mutton galouti was created to feed an elderly nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, kesar, and a blend of spices and made it so fine that it needed no chewing. But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover tightly closed with a flour paste. Beyond Kebabs and Biryani Apart from the obvious kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding). However, Lucknow is not just about kebabs and biryani – the region is also a vegetarian's paradise. The local traditionally vegetarian community's cuisine doesn't just highlights seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks. The city showcases distinctive seasonal delights, such as Makkhan Malai, a one-of-a-kind frothy dessert, during winter months. Hidden Gems and Legacy Eateries Virtually on every corner, there are small establishments and stalls – hidden treasures that are extremely favored by the locals. In the central district of Hazratganj, large gatherings start milling around from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with incredibly soft buns slathered with freshly churned white butter. To start the day, one can make their way to a unpretentious joint situated in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A renowned tea stall is noted for its milky spiced tea. Preserving Tradition for the Future The city also boasts unique treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is precise and involved. The cook whisks the milk and then sets it out at night, allowing the dew to give it its incredible airy feel. On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some however note that their children are unwilling to learn the art. A well-known culinary expert from Lucknow has often said that the city's rich food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its under-the-radar eateries. Every dish in Lucknow has a narrative – shaped by generational food businesses, from humble street carts to busy restaurants, and closely held family recipes. The worldwide honor, it is hoped, will inspire more people worldwide to explore these stories and experience the city to savour the gastronomic treasures of Lucknow.