🔗 Share this article Kebabs, Fragrant Biryani along with a World More: Indian City Gains Recognition on the UNESCO Gastronomy List. Biryani in Lucknow is cooked on a low, slow heat, with the pot's lid securely closed with dough. Mouth-watering kebabs, aromatic biryani, and whipped, ethereal desserts. The historic city in northern India of Lucknow has forever been a haven for gastronomes, with locals and visitors equally swearing by its exquisite cuisine. Worldwide Recognition Recently, UNESCO designated it as a Creative City of Gastronomy – including it in a exclusive list of world cities and sparking hopes that it will highlight Lucknow's exceptional food. With this title, it joins a worldwide network of more than four hundred metropolises across more than 100 countries focused on promoting "creativity as a catalyst of development that sustains urban life". The recognition "stands as proof of its profound food heritage and lively food ecosystem," according to a official from UNESCO's Regional Office for South Asia. Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this coveted list of seventy urban centers internationally. An Urban Center with a Culinary Soul The recognition for this venerable city arrives as no surprise to its inhabitants or avid food lovers. Many agree with the opinion that it is "an honor long overdue". With the UNESCO accolade, this beloved, bustling, and diverse city – the capital of India's largest state – is now in the global gaze for what has always shaped its essence: an unparalleled passion for food. "'What will be cooked, how should it be prepared' is a continued dialogue from waking up until going to bed in most homes," explains a local cultural expert. "And you are truly evaluated by the standard of food that emerges from your kitchen." Lucknow is famous for its melt-in-the-mouth kebabs. A Royal Culinary Legacy The Nawabi City – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, refined, and raised to sublime levels in their imperial kitchens. These royal kitchens were epicenters of gastronomic creativity, fusing Persian and native Indian styles to create what became known as the culinary tradition of Awadh. It was during this time that Lucknow's renowned kebabs were created. The story goes that the galouti kebab was devised to feed an ageing nawab who had lost his teeth. His cooks ground the meat with raw papaya, kesar, and spices and made it so fine 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 gentle, leisurely heat, with the pot's lid securely sealed with dough. A Diverse Culinary Landscape In addition to the famous 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 just about kebabs and biryani – the region is also a haven for vegetarians. The local Baniya community's cuisine not only highlights seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks. The city showcases distinctive treats for the season, such as Makkhan Malai, a unique cloud-like dessert, in the winter. Time-Tested Food Joints Nearly on every corner, there are little shops and kiosks – lesser-known gems that are wildly loved by the locals. In the heart of the city of Hazratganj, large gatherings start gathering from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with incredibly soft buns lathered with freshly churned white butter. For breakfast, one can make their way to a unpretentious joint operating in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A renowned tea stall is noted for its milky spiced tea. Safeguarding a Culinary Heritage The city also presents special treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is precise and demanding. The cook beats the milk and then leaves 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. A number of though express concern that their younger generation are reluctant to take up the art. A well-known culinary expert from Lucknow has noted that the city's immense food legacy puts 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 generate interest about its under-the-radar eateries. Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes. The worldwide honor, it is hoped, will inspire more people worldwide to learn these stories and visit the city to savour the gastronomic treasures of Lucknow.