🔗 Share this article Flavorful Kebabs, Aromatic Biryani along with a World More: An Indian Metropolis Earns a Spot on the UNESCO Culinary List. Biryani in Lucknow is prepared on a low, leisurely heat, with the vessel's cover tightly closed with a paste of flour. Delectable kebabs, scented biryani, and whipped, cloud-like desserts. The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with locals and visitors alike swearing by its superb cuisine. A Global Honor Last month, UNESCO designated it as a UNESCO Creative City for Gastronomy – placing it on a select roster of international urban centers and sparking hopes that it will showcase Lucknow's sublime food. With this designation, it enters a global network of more than four hundred metropolises across over 100 countries committed to promoting "artistic expression as a key factor of sustainable urban development". The accolade "is a testament to its deep-rooted gastronomic legacy and lively food ecosystem," as stated by a representative from UNESCO's Regional Office for South Asia. Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of 70 global destinations worldwide. A Metropolis Shaped by Cuisine The honor for this time-honored city is little surprise to its locals or dedicated food lovers. Many agree with the sentiment that it is "an honor long overdue". With the UNESCO recognition, this beloved, bustling, and diverse city – the capital of India's most populous state – is finally in the global gaze for what has perennially defined its heart: an profound passion for food. "'What's for dinner, the method of preparation' is a constant discussion from waking up until night in most homes," notes a local cultural expert. "And you are often assessed by the quality of food that is produced in your kitchen." Lucknow is famous for its succulent kebabs. A Heritage of Nawabi Cuisine The City of Nawabs – as it's popularly called after its historic affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, refined, and taken to sublime levels in their royal kitchens. These kitchens of the nobility were centers of gastronomic creativity, blending Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh. It was during this time that Lucknow's iconic kebabs were fashioned. The story goes that the galouti kebab was invented to feed an ageing nawab who had no longer had his teeth. His cooks ground the meat with papaya, kesar, and spices and made it so soft that it needed no chewing. But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover securely closed with a flour paste. Beyond Kebabs and Biryani Besides the obvious kebabs and biryani, the culinary masters also created a vast array 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 additionally a vegetarian's paradise. The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks. The city presents unique seasonal delights, such as Makkhan Malai, a one-of-a-kind frothy dessert, in the winter. Iconic Stalls and Historic Shops Nearly on every corner, there are tiny kiosks and kiosks – little-known delights that are extremely favored by the locals. In the city center of Hazratganj, throngs of people start gathering from early morning at a legendary tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with incredibly soft buns covered in hand-churned white butter. For breakfast, one can head to a simple joint operating in the old city area of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A renowned tea stall is celebrated for its creamy spiced tea. Preserving Tradition for the Future The city also boasts unique treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is precise and involved. The artisan hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible light consistency. On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Many but say that their younger generation do not want to master the craft. A renowned chef from Lucknow has often said that the city's profound food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its lesser-known eateries. Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes. The global recognition, it is believed, will inspire more people around the world to explore these stories and travel to the city to savour the culinary delights of Lucknow.