🔗 Share this article Kebabs, Biryani and a World More: An Indian Metropolis Secures a Place on the UNESCO Gastronomy List. Biryani in Lucknow is simmered on a low, slow heat, with the pot's lid tightly sealed with a paste of flour. Tempting kebabs, scented biryani, and whipped, cloud-like desserts. The northern Indian city of Lucknow has consistently been a haven for gastronomes, with residents and visitors equally praising its exquisite cuisine. A Global Honor Recently, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive roster of global cities and sparking hopes that it will spotlight Lucknow's sublime food. With this designation, it enters a global network of more than four hundred cities across over 100 countries focused on promoting "innovation as a key factor of sustainable urban development". The recognition "is a testament to its deep-rooted gastronomic legacy and lively gastronomic culture," as stated by a representative from UNESCO's Regional Office for South Asia. Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of 70 global destinations internationally. A Metropolis Shaped by Cuisine The accolade for this time-honored city arrives as little surprise to its inhabitants or passionate food lovers. Many agree with the view that it is "better late than never". With the UNESCO accolade, this beloved, bustling, and eclectic city – the capital of India's most populous state – is finally in the spotlight for what has always shaped its essence: an unparalleled love for food. "'What's for dinner, how should it be prepared' is a ongoing dialogue from morning until night in many homes," notes a local cultural expert. "And you are actually judged by the quality of food that comes out of your kitchen." Lucknow is famous for its melt-in-the-mouth kebabs. An Imperial Food Tradition The City of Nawabs – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were created, perfected, and taken to sublime levels in their opulent kitchens. These kitchens of the nobility were centers of food experimentation, blending Persian and indigenous Indian styles to create what became known as the food of Awadh. It was in this era that Lucknow's iconic kebabs were created. Legend has it that the galouti kebab was created to cater to an elderly nawab who had lost his teeth. His chefs minced the meat with raw papaya, kesar, and a blend of spices and made it so soft that it required no chewing. But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid securely sealed with a flour paste. A Diverse Culinary Landscape Apart from the famous kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding). However, Lucknow is not only about kebabs and biryani – the region is additionally a haven for vegetarians. The local traditionally vegetarian community's cuisine doesn't just highlights fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks. The city showcases unique seasonal delights, such as Makkhan Malai, a one-of-a-kind frothy dessert, during winter months. Hidden Gems and Legacy Eateries Almost on every corner, there are tiny kiosks and stalls – little-known delights that are immensely popular with the locals. In the central district of Hazratganj, large gatherings start gathering from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with pillowy soft buns slathered with hand-churned white butter. In the morning, one can visit a unpretentious joint located in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A legendary tea stall is noted for its creamy masala chai. Preserving Tradition for the Future The city also presents unique treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is intricate and complicated. The artisan whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible frothy texture. On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many however express concern that their children do not want to master the craft. A well-known culinary expert from Lucknow has often said that the city's rich food legacy places it among the best 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 under-the-radar eateries. Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes. The global recognition, it is hoped, will encourage more people around the world to explore these narratives and experience the city to taste the gastronomic treasures of Lucknow.