🔗 Share this article Kebabs, Aromatic Biryani along with Much More: Indian City Gains Recognition on the UNESCO Culinary List. Biryani in Lucknow is simmered on a low, leisurely heat, with the vessel's cover tightly sealed with a paste of flour. Mouth-watering kebabs, fragrant biryani, and whipped, cloud-like desserts. The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with residents and travelers alike swearing by its exquisite cuisine. An International Accolade In a recent announcement, Unesco recognised it as a Creative City of Gastronomy – placing it on a exclusive group of world cities and sparking hopes that it will highlight Lucknow's sublime food. With this title, it enters a international community of over 400 urban centers across over 100 countries committed to promoting "creativity as a key factor of sustainable urban development". The recognition "stands as proof of its profound culinary traditions and vibrant gastronomic culture," as stated by a official from UNESCO's regional bureau for South Asia. Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of 70 global destinations internationally. An Urban Center with a Culinary Soul The recognition for this historic city is no surprise to its residents or dedicated food lovers. Many agree with the view that it is "better late than never". With the UNESCO recognition, this cherished, lively, and diverse city – the capital of India's most populous state – is now in the global gaze for what has perennially defined its soul: an immense love for food. "'What will be cooked, how should it be prepared' is a ongoing dialogue from waking up until night in many homes," states a local cultural expert. "And you are truly judged by the quality of food that emerges from your kitchen." Lucknow is celebrated for its melt-in-the-mouth kebabs. A Royal Culinary Legacy The City of the Nawabs – as it's often referred to 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 invented, refined, and raised to extraordinary levels in their imperial kitchens. These kitchens of the nobility were centers of food experimentation, merging Persian and native Indian styles to create what became known as the cuisine of Awadh. It was in that period that Lucknow's iconic kebabs were fashioned. As the tale is told that the mutton galouti was created to cater to an elderly nawab who had lost his teeth. His cooks processed the meat with raw papaya, saffron, and a blend of spices and made it so soft that it needed no chewing. But arguably the most significant 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 securely 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 local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks. The city showcases special treats for the season, such as Makkhan Malai, a unique frothy dessert, during winter months. Iconic Stalls and Historic Shops Nearly on countless corners, there are little shops and stalls – little-known delights that are wildly favored by the locals. In the heart of the city of Hazratganj, throngs of people start milling around from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with fluffy buns slathered with hand-churned white butter. In the morning, one can visit a simple joint located in the old city area of Aminabad. Almost 150 years after it was set up, 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. Safeguarding a Culinary Heritage The city also boasts unique treats of the season, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is precise and demanding. The artisan hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique frothy texture. On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of though note that their younger generation are reluctant to master the art. A renowned chef from Lucknow has frequently stated that the city's immense food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its hidden eateries. Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes. The worldwide honor, it is hoped, will motivate more people worldwide to learn these tales and experience the city to taste the gastronomic treasures of Lucknow.