🔗 Share this article Flavorful Kebabs, Fragrant Biryani and So Much More: An Indian Metropolis Secures a Place on the UNESCO Culinary List. Biryani in Lucknow is cooked on a low, slow heat, with the pot's lid tightly closed with dough. Tempting kebabs, scented biryani, and airy, cloud-like desserts. The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with inhabitants and travelers equally celebrating its exquisite cuisine. An International Accolade Last month, UNESCO designated it as a Creative City of Gastronomy – placing it on a select group of international urban centers and sparking hopes that it will showcase Lucknow's sublime food. With this status, it becomes part of a global network of over 400 metropolises across more than 100 countries committed to promoting "artistic expression as a driver of sustainable urban development". The recognition "is a testament to its profound gastronomic legacy and vibrant food ecosystem," as noted by a spokesperson from UNESCO's regional bureau for South Asia. Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of 70 cities internationally. A Metropolis Shaped by Cuisine The honor for this historic city comes as hardly a shock to its residents or dedicated food lovers. Many share the sentiment that it is "better late than never". With the UNESCO recognition, this adored, bustling, and diverse city – the capital of India's largest state – is at last in the spotlight for what has always characterized its essence: an unparalleled devotion for food. "'The day's menu, the method of preparation' is a ongoing discussion from morning until going to bed in many homes," states a local cultural expert. "And you are often evaluated by the quality of food that emerges from your kitchen." Lucknow is renowned for its succulent kebabs. A Heritage of Nawabi Cuisine The Nawabi City – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were invented, perfected, and elevated to sublime levels in their imperial kitchens. These kitchens of the nobility were hubs of food experimentation, blending Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh. It was in that period that Lucknow's iconic kebabs were developed. As the tale is told that the galouti kebab was invented to feed an elderly nawab who had lost his teeth. His chefs processed the meat with papaya, kesar, and a blend of spices and made it so silky that it required 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 low, leisurely heat, with the container's cover securely closed with a flour paste. A Diverse Culinary Landscape Besides the obvious kebabs and biryani, the cooks also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding). However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters. The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks. The city presents special treats for the season, such as Makkhan Malai, a unique frothy dessert, during winter months. Time-Tested Food Joints Nearly on every corner, there are tiny kiosks and carts – little-known delights that are extremely popular with the locals. In the heart of the city of Hazratganj, huge crowds start milling around from the crack of dawn at a legendary tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with incredibly soft buns covered in freshly churned white butter. For breakfast, one can make their way to a no-frills joint situated in the old city area of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A renowned tea stall is known for its creamy masala chai. Safeguarding a Culinary Heritage The city also boasts unique treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is scientific and complicated. The cook whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible frothy texture. On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Some though express concern that their younger generation are reluctant to master the art. A well-known culinary expert from Lucknow has noted that the city's immense food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its lesser-known eateries. Every dish in Lucknow comes with a history – crafted by family-run food businesses, from modest street carts to busy restaurants, and closely held family recipes. The global recognition, it is believed, will inspire more people globally to discover these tales and travel to the city to delight in the gastronomic treasures of Lucknow.