🔗 Share this article Flavorful Kebabs, Biryani and a World More: An Indian Metropolis Gains Recognition on UNESCO's Culinary List. Biryani in Lucknow is simmered on a low, leisurely heat, with the vessel's cover tightly sealed with dough. Delectable kebabs, scented biryani, and airy, ethereal desserts. The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with inhabitants and travelers alike praising its superb cuisine. An International Accolade Last month, UNESCO recognised it as a Creative City of Gastronomy – placing it on a exclusive group of global cities and sparking hopes that it will highlight Lucknow's sublime food. With this status, it becomes part of a international community of over 400 cities across more than 100 countries dedicated to promoting "creativity as a key factor of development that sustains urban life". The accolade "is a testament to its profound culinary traditions and lively gastronomic culture," as noted by a representative from UNESCO's regional bureau for South Asia. Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of seventy urban centers around the world. An Urban Center with a Culinary Soul The recognition for this time-honored city is little surprise to its inhabitants or dedicated food lovers. Many share the opinion that it is "an honor long overdue". With the UNESCO accolade, this cherished, bustling, and eclectic city – the administrative center of India's largest state – is finally in the limelight for what has always defined its essence: an profound devotion for food. "'The day's menu, how should it be prepared' is a ongoing conversation from morning until night in most homes," notes a local cultural expert. "And you are truly evaluated by the quality of food that is produced in your kitchen." Lucknow is celebrated for its incredibly tender kebabs. An Imperial Food Tradition The City of the Nawabs – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were created, evolved, and taken to extraordinary levels in their royal kitchens. These royal kitchens were hubs of food experimentation, blending Iranian and native Indian styles to create what became known as the cuisine of Awadh. It was in this era that Lucknow's renowned kebabs were developed. As the tale is told that the galouti kebab was devised to feed an elderly nawab who had lost his teeth. His culinary artists processed the meat with papaya, saffron, and a blend of spices and made it so silky that it needed 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 low, slow heat, with the container's cover securely sealed with dough. More Than Just Famous Dishes Apart from the obvious kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding). However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians. The local traditionally vegetarian community's cuisine doesn't just highlights fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks. The city showcases unique treats for the season, such as Makkhan Malai, a one-of-a-kind cloud-like dessert, during winter months. Time-Tested Food Joints Virtually on many street corners, there are little shops and stalls – lesser-known gems that are wildly popular with the locals. In the heart of the city of Hazratganj, throngs of people start assembling from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, served in kulhads, along with incredibly soft buns slathered with hand-churned white butter. For breakfast, one can make their way to a unpretentious joint located in the historic quarter of Aminabad. Almost 150 years after it was founded, 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 spiced tea. Preserving Tradition for the Future The city also offers special treats of the season, such as makkhan malai, a airy dessert found in the winter. The technique of making it is intricate and involved. The artisan whisks the milk and then sets it out at night, allowing the dew to give it its unique light consistency. On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many but note that their younger generation are reluctant to learn the craft. A renowned chef from Lucknow has noted that the city's immense food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its under-the-radar eateries. Every dish in Lucknow tells a story – crafted by family-run food businesses, from modest street carts to lively restaurants, and guarded family recipes. The worldwide honor, it is anticipated, will encourage more people around the world to discover these stories and travel to the city to savour the culinary delights of Lucknow.