🔗 Share this article Kebabs, Biryani and a World More: An Indian Metropolis Secures a Place on Unesco Gastronomy List. Biryani in Lucknow is cooked on a gentle, slow heat, with the pot's lid securely closed with dough. Delectable kebabs, aromatic biryani, and whipped, ethereal desserts. The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with inhabitants and travelers alike celebrating its superb cuisine. An International Accolade Recently, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – placing it on a select list of international urban centers and kindling hopes that it will spotlight Lucknow's exceptional food. With this status, it enters a global network of over 400 cities across more than 100 countries focused on promoting "innovation as a catalyst of city development that is sustainable". The accolade "is a testament to its deep-rooted gastronomic legacy and vibrant food ecosystem," according to a official from Unesco's regional bureau for South Asia. Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of 70 global destinations worldwide. A Metropolis Shaped by Cuisine The honor for this venerable city arrives as hardly a shock to its residents or avid food lovers. Many echo the sentiment that it is "a recognition that was delayed". With the UNESCO designation, this cherished, lively, and eclectic city – the administrative center of India's most populous state – is now in the limelight for what has always shaped its heart: an immense devotion for food. "'What's for dinner, how should it be prepared' is a continued conversation from morning until night in most homes," explains a local cultural expert. "And you are often judged by the excellence of food that emerges from your kitchen." Lucknow is famous for its incredibly tender kebabs. A Royal Culinary Legacy The Nawabi City – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were conceived, refined, and taken to sublime levels in their imperial kitchens. These kitchens of the nobility were centers of food experimentation, merging Iranian and local Indian styles to create what became known as the culinary tradition of Awadh. It was in this era that Lucknow's most famous kebabs were created. The story goes that the mutton galouti was devised to feed an ageing nawab who had lost his teeth. His chefs minced the meat with raw papaya, kesar, and spices and made it so soft that it required no chewing. But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover securely sealed with dough. A Diverse Culinary Landscape Apart from the obvious 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 rich bread pudding). However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians. The local traditionally vegetarian community's cuisine not only highlights local ingredients but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks. The city showcases special treats for the season, such as Makkhan Malai, a unique airy dessert, when it gets cold. Hidden Gems and Legacy Eateries Virtually on countless corners, there are small establishments and stalls – hidden gems that are immensely favored by the locals. In the central district of Hazratganj, throngs of people start milling around from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with pillowy soft buns covered in freshly churned white butter. In the morning, one can make their way to a no-frills joint situated in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still much sought-after 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 masala chai. Preserving Tradition for the Future The city also offers unique treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is intricate and complicated. The vendor beats the milk and then exposes it at night, allowing the dew to give it its incredible light consistency. On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some however note that their younger generation are reluctant to master the art. A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its under-the-radar eateries. Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from modest street carts to lively restaurants, and guarded family recipes. The worldwide honor, it is hoped, will motivate more people around the world to discover these tales and visit the city to taste the gastronomic treasures of Lucknow.