🔗 Share this article Flavorful Kebabs, Fragrant Biryani and a World More: An Indian Metropolis Secures a Place on the UNESCO Creative Cities List. Biryani in Lucknow is prepared on a gentle, slow heat, with the pot's lid tightly sealed with dough. Tempting kebabs, scented biryani, and airy, ethereal desserts. The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with locals and tourists alike praising its exquisite cuisine. An International Accolade Last month, UNESCO honored it as a Creative City of Gastronomy – adding it to a prestigious group of world cities and kindling hopes that it will highlight Lucknow's peerless food. With this designation, it enters a international community of over 400 urban centers across over 100 countries dedicated to promoting "innovation as a catalyst of development that sustains urban life". The accolade "stands as proof of its deep-rooted culinary traditions and vibrant food ecosystem," as stated by a spokesperson from UNESCO's Regional Office for South Asia. Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of seventy urban centers worldwide. An Urban Center with a Culinary Soul The recognition for this time-honored city comes as no surprise to its locals or avid food lovers. Many agree with the view that it is "a recognition that was delayed". With the UNESCO recognition, this adored, chaotic, and eclectic city – the capital of India's largest state – is now in the limelight for what has always characterized its essence: an profound devotion for food. "'What will be cooked, how should it be prepared' is a ongoing discussion from waking up until night in many homes," explains a local cultural expert. "And you are truly evaluated by the quality of food that comes out of your kitchen." Lucknow is famous for its succulent kebabs. A Royal Culinary Legacy The City of Nawabs – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were conceived, perfected, and taken to extraordinary levels in their imperial kitchens. These imperial kitchens were hubs of culinary innovations, fusing Persian and local Indian styles to create what became known as the food of Awadh. It was during this time that Lucknow's most famous kebabs were fashioned. Legend has it that the galouti kebab was invented to cater to an elderly nawab who had lost his teeth. His chefs processed the meat with papaya, kesar, and a blend of spices and made it so soft that it needed no chewing. But perhaps the greatest 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 closed 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 (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 dream for plant-based eaters. The local Baniya community's cuisine not only highlights fresh harvests but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks. The city showcases unique treats for the season, such as Makkhan Malai, a special cloud-like dessert, when it gets cold. Iconic Stalls and Historic Shops Virtually on many street corners, there are tiny kiosks and carts – lesser-known delights that are wildly loved by the locals. In the city center of Hazratganj, throngs of people start assembling from 5 am at a legendary tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with incredibly soft buns lathered with freshly churned white butter. In the morning, one can head to a no-frills joint operating in the old city area 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 renowned tea stall is celebrated for its creamy masala chai. Preserving Tradition for the Future The city also presents unique treats of the season, such as makkhan malai, a frothy dessert found in the winter. The method of making it is scientific and complicated. The vendor whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique airy feel. On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many though express concern that their children do not want to master the skill. A celebrity chef from Lucknow has often said that the city's profound food legacy places it right on top 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 – crafted by family-run food businesses, from modest street carts to lively restaurants, and closely held family recipes. The international acclaim, it is believed, will inspire more people worldwide to explore these tales and experience the city to delight in the culinary delights of Lucknow.