🔗 Share this article Kebabs, Biryani along with So Much More: A Historic Indian City Gains Recognition on UNESCO's Gastronomy List. Biryani in Lucknow is prepared on a gentle, leisurely heat, with the vessel's cover securely closed with a paste of flour. Delectable kebabs, fragrant biryani, and fluffy, cloud-like desserts. The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with residents and tourists equally praising its superb cuisine. A Global Honor In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive group of world cities and igniting hopes that it will spotlight Lucknow's sublime food. With this designation, it enters a global network of over 400 metropolises across over 100 countries committed to promoting "artistic expression as a key factor of city development that is sustainable". The recognition "is a testament to its deep-rooted gastronomic legacy and dynamic food ecosystem," according to a official from UNESCO's Regional Office for South Asia. Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 global destinations around the world. A Metropolis Shaped by Cuisine The recognition for this historic city is no surprise to its inhabitants or dedicated food lovers. Many share the view that it is "better late than never". With the UNESCO designation, this cherished, chaotic, and vibrant city – the administrative center of India's most populous state – is finally in the limelight for what has always shaped its soul: an profound devotion for food. "'The day's menu, how should it be prepared' is a ongoing conversation from waking up until going to bed in many homes," notes a local cultural expert. "And you are truly evaluated by the quality of food that is produced in your kitchen." Lucknow is famous for its incredibly tender kebabs. A Heritage of Nawabi Cuisine The City of the Nawabs – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, perfected, and raised to sublime levels in their opulent kitchens. These kitchens of the nobility were hubs of culinary innovations, blending Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh. It was in this era that Lucknow's iconic kebabs were fashioned. The story goes that the galouti kebab was created to cater to an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, kesar, and a blend of spices and made it so soft that it needed no chewing. But arguably the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly closed with a flour paste. A Diverse Culinary Landscape Besides the well-known kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (creamy 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 haven for vegetarians. The local traditionally vegetarian community's cuisine doesn't just showcases fresh harvests but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks. The city showcases unique treats for the season, such as Makkhan Malai, a unique cloud-like dessert, during winter months. Iconic Stalls and Historic Shops Almost on countless corners, there are tiny kiosks and stalls – lesser-known delights that are immensely popular with the locals. In the city center of Hazratganj, throngs of people start assembling from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with fluffy buns lathered with hand-churned white butter. For breakfast, one can visit a no-frills joint located in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A famous tea stall is celebrated for its milky spiced tea. Ensuring Legacy Continues The city also offers special treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is intricate and demanding. The vendor beats the milk and then exposes it at night, allowing the dew to give it its amazing light consistency. On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many however express concern that their children are reluctant to master the craft. A renowned chef from Lucknow has frequently stated that the city's rich food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its lesser-known eateries. Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from modest street carts to lively restaurants, and closely held family recipes. The global recognition, it is hoped, will encourage more people globally to learn these stories and visit the city to savour the gastronomic treasures of Lucknow.