🔗 Share this article Kebabs, Fragrant Biryani along with So Much More: Indian City Earns a Spot on UNESCO's Creative Cities List. Biryani in Lucknow is prepared on a low, slow heat, with the vessel's cover securely sealed with dough. Tempting kebabs, aromatic biryani, and fluffy, ethereal desserts. The historic city in northern India of Lucknow has forever been a dream destination for epicures, with inhabitants and tourists equally celebrating its remarkable cuisine. An International Accolade In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – placing it on a prestigious list of global cities and sparking hopes that it will highlight Lucknow's sublime food. With this title, it becomes part of a global network of more than four hundred urban centers across more than 100 countries committed to promoting "innovation as a key factor of sustainable urban development". The recognition "demonstrates its profound culinary traditions and vibrant culinary scene," according to a representative from Unesco's Regional Office for South Asia. Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of seventy urban centers internationally. An Urban Center with a Culinary Soul The recognition for this time-honored city comes as little surprise to its inhabitants or avid food lovers. Many agree with the opinion that it is "better late than never". With the UNESCO designation, this adored, chaotic, and eclectic city – the capital of India's most populous state – is finally in the global gaze for what has perennially defined its soul: an profound passion for food. "'What will be cooked, how should it be prepared' is a ongoing dialogue from morning until going to bed in most homes," explains a local cultural expert. "And you are truly assessed by the standard of food that emerges from your kitchen." Lucknow is celebrated for its succulent kebabs. A Royal Culinary Legacy The Nawabi City – as it's popularly called after its historic affluent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were created, evolved, and raised to extraordinary levels in their royal kitchens. These royal kitchens were hubs of culinary innovations, blending Persian and native Indian styles to create what became known as the cuisine of Awadh. It was in this era that Lucknow's most famous kebabs were developed. As the tale is told that the mutton galouti was devised to feed an elderly nawab who had lost his teeth. His cooks processed the meat with papaya, kesar, and spices and made it so silky that it required no chewing. But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover tightly sealed with a flour paste. A Diverse Culinary Landscape Besides the well-known kebabs and biryani, the cooks also created a vast array of dishes that included kormas (rich 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 not only highlights fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks. The city presents special seasonal delights, such as Makkhan Malai, a unique airy dessert, in the winter. Time-Tested Food Joints Almost on countless corners, there are small establishments and stalls – hidden treasures that are extremely popular with the locals. In the heart of the city of Hazratganj, large gatherings start gathering from early morning at a renowned tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with pillowy soft buns lathered with hand-churned white butter. For breakfast, one can head to a simple joint operating in the old city area of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A legendary tea stall is noted for its creamy masala chai. Preserving Tradition for the Future The city also boasts remarkable seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is precise and complicated. The vendor hand-churns the milk and then sets it out at night, allowing the dew to give it its incredible airy feel. On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many but express concern that their younger generation do not want to take up the craft. A renowned chef from Lucknow has frequently stated that the city's profound food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its under-the-radar eateries. Every dish in Lucknow has a narrative – influenced by multi-generational food businesses, from humble street carts to bustling restaurants, and secret family recipes. The worldwide honor, it is anticipated, will motivate more people worldwide to explore these tales and visit the city to delight in the food wonders of Lucknow.