π Share this article Succulent Kebabs, Aromatic Biryani and So Much More: An Indian Metropolis Secures a Place on Unesco Gastronomy List. Biryani in Lucknow is simmered on a gentle, slow heat, with the vessel's cover tightly closed with a paste of flour. Tempting kebabs, fragrant biryani, and fluffy, ethereal desserts. The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with locals and travelers equally celebrating its superb cuisine. Worldwide Recognition Last month, Unesco honored it as a Creative City of Gastronomy β placing it on a prestigious group of world cities and kindling hopes that it will highlight Lucknow's peerless food. With this title, it enters a international community of more than four hundred metropolises across over 100 countries committed to promoting "artistic expression as a catalyst of development that sustains urban life". The accolade "demonstrates its profound food heritage and dynamic culinary scene," as stated by a official from UNESCO's Regional Office for South Asia. Lucknow is merely the second Indian city β after Hyderabad, which was picked in 2019 β to find a place in this prestigious list of 70 cities worldwide. An Urban Center with a Culinary Soul The recognition for this historic city arrives as little surprise to its locals or passionate food lovers. Many agree with the view that it is "an honor long overdue". With the UNESCO designation, this adored, lively, and eclectic city β the capital of India's most populous state β is at last in the global gaze for what has perennially defined its soul: an unparalleled love for food. "'The day's menu, the method of preparation' is a continued discussion from waking up until going to bed in many homes," states 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. An Imperial Food Tradition The City of the Nawabs β as it's often referred to after its historic affluent Muslim rulers β is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, perfected, and raised to exquisite levels in their imperial kitchens. These imperial kitchens were epicenters of gastronomic creativity, blending Iranian and indigenous Indian styles to create what became known as the food of Awadh. It was in this era that Lucknow's renowned kebabs were developed. Legend has it that the galouti kebab was invented to feed an elderly nawab who had no longer had his teeth. His chefs minced the meat with papaya, saffron, and a blend of spices and made it so silky 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 gentle, leisurely heat, with the container's cover tightly closed with dough. More Than Just Famous Dishes Apart from the well-known kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (rich 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 haven for vegetarians. The local traditionally vegetarian community's cuisine not only celebrates fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat β zesty fried snacks. The city presents special treats for the season, such as Makkhan Malai, a one-of-a-kind frothy dessert, in the winter. Time-Tested Food Joints Virtually on many street corners, there are tiny kiosks and carts β lesser-known gems that are immensely loved by the locals. In the city center of Hazratganj, large gatherings start gathering from 5 am at a famous tea stall to get a steaming cup of milky masala chai, served in kulhads, along with pillowy soft buns lathered with freshly churned white butter. In the morning, one can head to a unpretentious joint operating in the old city area of Aminabad. Nearly 150 years after it was set up, 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 celebrated for its milky masala chai. Safeguarding a Culinary Heritage The city also offers special treats of the season, such as makkhan malai, a airy dessert available in the winter. The method of making it is intricate and demanding. The vendor beats the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing light consistency. On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of but note that their children do not want to take up the skill. A well-known culinary expert from Lucknow has often said that the city's profound food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its under-the-radar eateries. Every dish in Lucknow tells a story β shaped by multi-generational food businesses, from humble street carts to lively restaurants, and closely held family recipes. The international acclaim, it is believed, will encourage more people around the world to discover these stories and travel to the city to savour the food wonders of Lucknow.