🔗 Share this article Kebabs, Biryani along with a World More: Indian City Gains Recognition on Unesco Gastronomy List. Biryani in Lucknow is cooked on a gentle, slow heat, with the pot's lid securely closed with dough. Tempting kebabs, aromatic biryani, and fluffy, cloud-like desserts. The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with residents and visitors alike praising its remarkable cuisine. A Global Honor Last month, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious group of world cities and kindling hopes that it will spotlight Lucknow's peerless food. With this title, it enters a worldwide network of cities metropolises across over 100 countries focused on promoting "innovation as a catalyst of city development that is sustainable". The accolade "demonstrates its deep-rooted gastronomic legacy and vibrant food ecosystem," as stated by a spokesperson from UNESCO's Regional Office for South Asia. Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this coveted list of 70 cities worldwide. A City Defined by Food The recognition for this historic city arrives as hardly a shock to its residents or dedicated food lovers. Many share the opinion that it is "an honor long overdue". With the UNESCO designation, this cherished, bustling, and eclectic city – the capital of India's most populous state – is finally in the spotlight for what has consistently defined its soul: an profound love for food. "'What's for dinner, how should it be prepared' is a constant discussion from morning until going to bed in many homes," explains a local cultural expert. "And you are truly judged by the excellence of food that comes out of your kitchen." Lucknow is renowned for its melt-in-the-mouth kebabs. A Heritage of Nawabi Cuisine The City of the Nawabs – as it's widely known after its historic opulent Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were conceived, perfected, and taken to exquisite levels in their imperial kitchens. These imperial kitchens were centers of food experimentation, merging Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh. It was in that period that Lucknow's most famous kebabs were fashioned. Legend has it that the mutton galouti was created to cater to an elderly nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, saffron, and spices and made it so fine that it required no chewing. But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly sealed with dough. More Than Just Famous Dishes Besides the well-known kebabs and biryani, the cooks also created a repertoire 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 vegetarian's paradise. The local traditionally vegetarian community's cuisine doesn't just showcases seasonal produce but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks. The city offers unique treats for the season, such as Makkhan Malai, a special frothy dessert, during winter months. Iconic Stalls and Historic Shops Virtually on countless corners, there are small establishments and kiosks – little-known gems that are immensely loved by the locals. In the central district of Hazratganj, throngs of people start gathering from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, served in earthenware cups, along with pillowy soft buns slathered with freshly churned white butter. To start the day, one can make their way to a simple joint located in the old city area of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A renowned tea stall is celebrated for its milky masala chai. Ensuring Legacy Continues The city also offers unique treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is intricate and involved. The vendor whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible light consistency. On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many though express concern that their younger generation are unwilling to take up the art. A celebrity chef from Lucknow has frequently stated that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its under-the-radar eateries. Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from modest street carts to busy restaurants, and secret family recipes. The international acclaim, it is believed, will motivate more people worldwide to learn these narratives and visit the city to taste the culinary delights of Lucknow.