🔗 Share this article Flavorful Kebabs, Aromatic Biryani along with Much More: An Indian Metropolis Gains Recognition on UNESCO's Gastronomy List. Biryani in Lucknow is cooked on a low, leisurely heat, with the pot's lid tightly sealed with a paste of flour. Mouth-watering kebabs, fragrant biryani, and fluffy, ethereal desserts. The historic city in northern India of Lucknow has forever been a dream destination for epicures, with inhabitants and travelers equally celebrating its exquisite cuisine. A Global Honor In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – placing it on a prestigious group of global cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this status, it enters a global network of over 400 urban centers across more than 100 countries focused on promoting "innovation as a key factor of city development that is sustainable". The honor "stands as proof of its profound gastronomic legacy and dynamic food ecosystem," as noted by a official from Unesco's regional bureau for South Asia. Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of 70 global destinations worldwide. A City Defined by Food The accolade for this time-honored city comes as little surprise to its residents or dedicated food lovers. Many echo the sentiment that it is "an honor long overdue". With the UNESCO recognition, this cherished, bustling, and eclectic city – the capital of India's largest state – is now in the spotlight for what has always defined its heart: an unparalleled devotion for food. "'The day's menu, how should it be prepared' is a continued conversation from waking up until night in most homes," explains a local cultural expert. "And you are actually judged by the excellence of food that comes out of your kitchen." Lucknow is celebrated for its succulent kebabs. An Imperial Food Tradition The City of the Nawabs – as it's widely known after its historic wealthy Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were invented, refined, and elevated to exquisite levels in their opulent kitchens. These imperial kitchens were hubs of culinary innovations, merging Iranian and native Indian styles to create what became known as the cuisine of Awadh. It was in this era that Lucknow's most famous kebabs were developed. The story goes that the mutton galouti was devised to cater to an elderly nawab who had lost his teeth. His chefs minced the meat with raw papaya, saffron, and spices and made it so soft that it required no chewing. But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover tightly sealed with a flour paste. Beyond Kebabs and Biryani Apart from the famous kebabs and biryani, the culinary masters 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 additionally a dream for plant-based eaters. The local traditionally vegetarian community's cuisine not only celebrates fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks. The city offers unique treats for the season, such as Makkhan Malai, a special cloud-like dessert, in the winter. Iconic Stalls and Historic Shops Nearly on many street corners, there are small establishments and kiosks – lesser-known delights that are immensely popular with the locals. In the central district of Hazratganj, throngs of people start assembling from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with incredibly soft buns slathered with hand-churned white butter. In the morning, one can make their way to a simple joint operating in the old city area of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A famous tea stall is celebrated for its creamy masala chai. Safeguarding a Culinary Heritage The city also presents remarkable seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The process of making it is scientific and demanding. The artisan whisks the milk and then leaves it out at night, allowing the dew to give it its amazing light consistency. On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however say that their children are reluctant to take up the art. A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its hidden eateries. Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes. The global recognition, it is believed, will motivate more people around the world to explore these stories and travel to the city to taste the culinary delights of Lucknow.