🔗 Share this article Flavorful Kebabs, Aromatic Biryani and a World More: A Historic Indian City Earns a Spot on the UNESCO Gastronomy List. Biryani in Lucknow is simmered on a low, slow heat, with the pot's lid tightly closed with a paste of flour. Mouth-watering kebabs, scented biryani, and whipped, cloud-like desserts. The metropolis in India's north of Lucknow has long been a haven for gastronomes, with inhabitants and travelers equally celebrating its superb cuisine. An International Accolade Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious group of international urban centers and sparking hopes that it will showcase Lucknow's sublime food. With this designation, it joins a worldwide network of more than four hundred cities across over 100 countries focused on promoting "artistic expression as a key factor of development that sustains urban life". The honor "demonstrates its deep-rooted food heritage and dynamic food ecosystem," according to 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 highly sought-after list of 70 cities worldwide. A Metropolis Shaped by Cuisine The recognition for this time-honored city comes as little surprise to its inhabitants or dedicated food lovers. Many echo the view that it is "an honor long overdue". With the UNESCO recognition, this beloved, bustling, and diverse city – the administrative center of India's most populous state – is now in the spotlight for what has perennially shaped its essence: an immense love for food. "'The day's menu, how should it be prepared' is a ongoing discussion from morning until going to bed in many homes," states a local cultural expert. "And you are often evaluated by the quality of food that is produced in your kitchen." Lucknow is famous for its succulent kebabs. A Royal Culinary Legacy The City of the Nawabs – as it's often referred to after its historic opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, refined, and elevated to sublime levels in their royal kitchens. These kitchens of the nobility were hubs of culinary innovations, merging Persian and local Indian styles to create what became known as the cuisine of Awadh. It was during this time that Lucknow's most famous kebabs were fashioned. As the tale is told that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His culinary artists minced the meat with raw papaya, kesar, and spices and made it so fine that it needed no chewing. But arguably the biggest 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 sealed with a flour paste. More Than Just Famous Dishes In addition to the obvious kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding). However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians. The local traditionally vegetarian community's cuisine not only celebrates seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks. The city presents special seasonal delights, such as Makkhan Malai, a one-of-a-kind airy dessert, in the winter. Iconic Stalls and Historic Shops Virtually on every corner, there are tiny kiosks and carts – lesser-known delights that are wildly popular with the locals. In the central district of Hazratganj, huge crowds start gathering from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with fluffy buns lathered with hand-churned white butter. For breakfast, one can make their way to a simple joint operating in the historic quarter of Aminabad. Nearly 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 legendary tea stall is known for its milky masala chai. Safeguarding a Culinary Heritage The city also offers unique treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is scientific and involved. The cook beats the milk and then sets it out at night, allowing the dew to give it its incredible light consistency. On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many but express concern that their younger generation do not want to take up the skill. A celebrity chef from Lucknow has frequently stated that the city's profound food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its hidden eateries. Every dish in Lucknow has a narrative – shaped by generational food businesses, from modest street carts to lively restaurants, and closely held family recipes. The worldwide honor, it is hoped, will inspire more people worldwide to explore these narratives and visit the city to delight in the food wonders of Lucknow.