đŸ”— Share this article Kebabs, Aromatic Biryani and a World More: A Historic Indian City Secures a Place on Unesco Gastronomy List. Biryani in Lucknow is prepared on a gentle, slow heat, with the vessel's cover securely sealed with dough. Tempting kebabs, aromatic biryani, and whipped, ethereal desserts. The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with inhabitants and tourists equally praising its exquisite cuisine. A Global Honor Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious roster of world cities and igniting hopes that it will spotlight Lucknow's peerless food. With this title, it joins a global network of over 400 metropolises across over 100 countries dedicated to promoting "artistic expression as a key factor of sustainable urban development". The honor "is a testament to its deep-rooted culinary traditions and vibrant food ecosystem," as noted by a representative from Unesco's Regional Office for South Asia. Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of 70 cities internationally. A City Defined by Food The accolade for this time-honored city comes as little surprise to its inhabitants or dedicated food lovers. Many echo the opinion that it is "better late than never". With the UNESCO recognition, this adored, bustling, and eclectic city – the administrative center of India's most populous state – is at last in the spotlight for what has perennially characterized its soul: an immense passion for food. "'What will be cooked, the method of preparation' is a ongoing conversation 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 emerges from your kitchen." Lucknow is renowned for its succulent kebabs. An Imperial Food Tradition The Nawabi City – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were invented, refined, and elevated to extraordinary levels in their royal kitchens. These kitchens of the nobility were epicenters of gastronomic creativity, fusing Persian and indigenous Indian styles to create what became known as the cuisine of Awadh. It was in this era that Lucknow's iconic kebabs were fashioned. Legend has it that the galouti kebab was devised to cater to an elderly nawab who had lost his teeth. His culinary artists minced the meat with papaya, kesar, and spices and made it so fine that it required no chewing. But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid securely sealed with a flour paste. More Than Just Famous Dishes Apart from the famous kebabs and biryani, the cooks also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding). However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise. The local Baniya community's cuisine not only highlights local ingredients but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks. The city showcases special seasonal delights, such as Makkhan Malai, a unique airy dessert, when it gets cold. Iconic Stalls and Historic Shops Nearly on every corner, there are small establishments and kiosks – hidden gems that are immensely loved by the locals. In the central district of Hazratganj, large gatherings start assembling from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with incredibly soft buns covered in hand-churned white butter. In the morning, one can visit a no-frills joint located in the historic quarter of Aminabad. Nearly 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 legendary tea stall is celebrated for its creamy spiced tea. Preserving Tradition for the Future 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 scientific and complicated. The cook hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing frothy texture. On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many but say that their younger generation are reluctant to take up the skill. A well-known culinary expert from Lucknow has noted that the city's profound food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its hidden eateries. Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from modest street carts to bustling restaurants, and secret family recipes. The global recognition, it is hoped, will motivate more people globally to learn these stories and experience the city to delight in the gastronomic treasures of Lucknow.