🔗 Share this article Flavorful Kebabs, Biryani and a World More: A Historic Indian City Secures a Place on UNESCO's Culinary List. Biryani in Lucknow is cooked on a low, slow heat, with the pot's lid tightly sealed with a paste of flour. Mouth-watering kebabs, scented biryani, and fluffy, cloud-like desserts. The northern Indian city of Lucknow has long been a dream destination for epicures, 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 Creative City of Gastronomy – placing it on a exclusive list of world cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this title, it becomes part of a global network of cities metropolises across over 100 countries dedicated to promoting "creativity as a catalyst of city development that is sustainable". The recognition "demonstrates its centuries-old culinary traditions and dynamic gastronomic culture," according to a spokesperson from Unesco's regional bureau for South Asia. Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of 70 cities worldwide. An Urban Center with a Culinary Soul The recognition for this time-honored city is hardly a shock to its residents or avid food lovers. Many share the sentiment that it is "an honor long overdue". With the UNESCO designation, this beloved, bustling, and diverse city – the administrative center of India's largest state – is at last in the global gaze for what has perennially shaped its soul: an profound devotion for food. "'What will be cooked, how will it be cooked' is a ongoing dialogue from morning until going to bed in most homes," notes a local cultural expert. "And you are truly evaluated by the excellence of food that emerges from your kitchen." Lucknow is celebrated for its melt-in-the-mouth kebabs. A Royal Culinary Legacy The City of the Nawabs – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, refined, and taken to sublime levels in their opulent kitchens. These kitchens of the nobility were epicenters of culinary innovations, blending Persian and indigenous 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. As the tale is told that the galouti kebab was devised to feed an elderly nawab who had lost his teeth. His cooks ground the meat with raw papaya, saffron, and spices and made it so fine 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 low, slow heat, with the pot's lid securely sealed with dough. Beyond Kebabs and Biryani Besides the obvious kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding). However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise. The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks. The city presents unique seasonal delights, such as Makkhan Malai, a one-of-a-kind frothy dessert, in the winter. Time-Tested Food Joints Virtually on every corner, there are little shops and kiosks – little-known delights that are wildly popular with the locals. In the city center of Hazratganj, large gatherings start gathering from 5 am at a legendary tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with incredibly soft buns slathered with hand-churned white butter. To start the day, one can make their way to a no-frills joint located in the historic quarter of Aminabad. Almost 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 famous tea stall is celebrated for its milky masala chai. Ensuring Legacy Continues The city also presents special seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The method of making it is precise and complicated. The cook beats the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible frothy texture. On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many however express concern that their children do not want to learn the art. A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its hidden eateries. Every dish in Lucknow has a narrative – influenced by multi-generational food businesses, from modest street carts to busy restaurants, and secret family recipes. The worldwide honor, it is hoped, will motivate more people worldwide to learn these narratives and experience the city to delight in the food wonders of Lucknow.