π Share this article Succulent Kebabs, Aromatic Biryani along with a World More: A Historic Indian City Secures a Place on the UNESCO Gastronomy List. Biryani in Lucknow is prepared on a low, slow heat, with the pot's lid securely sealed with a paste of flour. Mouth-watering kebabs, aromatic biryani, and whipped, ethereal desserts. The historic city in northern India of Lucknow has long been a haven for gastronomes, with residents and visitors equally celebrating its remarkable cuisine. Worldwide Recognition Recently, UNESCO honored it as a UNESCO Creative City for Gastronomy β placing it on a exclusive group of world cities and igniting hopes that it will showcase Lucknow's exceptional food. With this title, it enters a international community of over 400 urban centers across over 100 countries committed to promoting "artistic expression as a driver of sustainable urban development". The honor "demonstrates its profound food heritage and dynamic culinary scene," as noted by a official from UNESCO's Regional Office for South Asia. Lucknow is merely the second Indian city β following Hyderabad, which was chosen in 2019 β to find a place in this prestigious list of 70 global destinations internationally. An Urban Center with a Culinary Soul The accolade for this historic city arrives as hardly a shock to its inhabitants or passionate food lovers. Many echo the opinion that it is "better late than never". With the UNESCO designation, this beloved, lively, and diverse city β the administrative center of India's most populous state β is finally in the global gaze for what has always characterized its heart: an unparalleled devotion for food. "'What's for dinner, how will it be cooked' is a ongoing conversation from morning until going to bed in most homes," states a local cultural expert. "And you are often assessed by the standard of food that is produced in your kitchen." Lucknow is famous for its melt-in-the-mouth kebabs. A Royal Culinary Legacy The Nawabi City β as it's often referred to after its 18th and 19th-century opulent Muslim rulers β is renowned for its tender kebabs and a unique take on biryani that were invented, refined, and elevated to sublime levels in their opulent kitchens. These royal kitchens were hubs of gastronomic creativity, fusing Persian and local Indian styles to create what became known as the cuisine of Awadh. It was in this era that Lucknow's most famous kebabs were created. Legend has it that the galouti kebab was invented to feed an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, kesar, and spices and made it so silky that it needed no chewing. But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly sealed with dough. More Than Just Famous Dishes In addition to the well-known kebabs and biryani, the cooks also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding). However, Lucknow is far more than kebabs and biryani β the region is also a dream for plant-based eaters. The local Baniya community's cuisine not only showcases local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat β tangy fried snacks. The city showcases distinctive seasonal delights, such as Makkhan Malai, a one-of-a-kind airy dessert, when it gets cold. Time-Tested Food Joints Virtually on every corner, there are small establishments and stalls β lesser-known treasures that are extremely popular with the locals. In the central district of Hazratganj, throngs of people start gathering from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with incredibly soft buns lathered with freshly churned white butter. To start the day, one can make their way to a simple joint operating in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A famous tea stall is noted for its milky masala chai. Preserving Tradition for the Future The city also presents remarkable treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is intricate and demanding. The vendor hand-churns the milk and then sets it out 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. Some however express concern that their younger generation are unwilling to take up the skill. A well-known culinary expert from Lucknow has noted that the city's immense food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its lesser-known eateries. Every dish in Lucknow tells a story β influenced by family-run food businesses, from humble street carts to lively restaurants, and secret family recipes. The global recognition, it is believed, will inspire more people around the world to learn these narratives and travel to the city to savour the food wonders of Lucknow.