🔗 Share this article Kebabs, Fragrant Biryani along with a World More: A Historic Indian City Secures a Place on UNESCO's Culinary List. Biryani in Lucknow is cooked on a gentle, slow heat, with the pot's lid tightly closed with dough. Tempting kebabs, scented biryani, and airy, ethereal desserts. The northern Indian city of Lucknow has long been a food lovers' paradise, with residents and travelers alike celebrating its superb cuisine. A Global Honor In a recent announcement, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious roster of global cities and sparking hopes that it will highlight Lucknow's sublime food. With this title, it enters a worldwide network of over 400 metropolises across over 100 countries dedicated to promoting "innovation as a driver of city development that is sustainable". The honor "is a testament to its centuries-old food heritage and vibrant culinary scene," as stated by a spokesperson from UNESCO's regional bureau for South Asia. Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 global destinations around the world. A City Defined by Food The honor for this venerable city is little surprise to its locals or dedicated food lovers. Many share the opinion that it is "better late than never". With the UNESCO accolade, this cherished, lively, and eclectic city – the administrative center of India's most populous state – is finally in the spotlight for what has always defined its essence: an unparalleled passion for food. "'The day's menu, how will it be cooked' is a ongoing conversation from waking up until night in many homes," states a local cultural expert. "And you are often judged by the excellence of food that is produced in your kitchen." Lucknow is celebrated for its incredibly tender kebabs. An Imperial Food Tradition The Nawabi City – as it's often referred to after its historic wealthy Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were created, refined, and raised to extraordinary levels in their opulent kitchens. These royal kitchens were epicenters of culinary innovations, merging Persian and native Indian styles to create what became known as the food of Awadh. It was during this time that Lucknow's iconic kebabs were fashioned. The story goes that the galouti kebab was invented to cater to an elderly nawab who had lost his teeth. His cooks processed the meat with raw papaya, saffron, and a blend of spices and made it so soft that it required no chewing. But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover tightly closed with dough. A Diverse Culinary Landscape Apart from the well-known kebabs and biryani, the cooks also built up a collection 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 dream for plant-based eaters. The local Baniya community's cuisine doesn't just highlights seasonal produce but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks. The city offers unique treats for the season, such as Makkhan Malai, a unique airy dessert, during winter months. Iconic Stalls and Historic Shops Almost on every corner, there are little shops and carts – little-known delights that are immensely popular with the locals. In the city center of Hazratganj, large gatherings start milling around from early morning at a legendary 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 located in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A renowned tea stall is noted for its creamy masala chai. Preserving Tradition for the Future The city also offers unique seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is precise and demanding. The vendor beats the milk and then leaves it out at night, allowing the dew to give it its amazing frothy texture. On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some though note that their children are unwilling to master the skill. A well-known culinary expert from Lucknow has noted that the city's profound food legacy puts it among the best of the Indian street food experience. The true benefit 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 – shaped by family-run food businesses, from humble street carts to lively restaurants, and closely held family recipes. The global recognition, it is hoped, will encourage more people around the world to discover these narratives and experience the city to delight in the gastronomic treasures of Lucknow.