🔗 Share this article Succulent Kebabs, Fragrant Biryani and a World More: An Indian Metropolis Earns a Spot on UNESCO's Creative Cities List. Biryani in Lucknow is prepared on a low, leisurely heat, with the vessel's cover tightly closed with a paste of flour. Tempting kebabs, fragrant biryani, and fluffy, ethereal desserts. The northern Indian city of Lucknow has long been a dream destination for epicures, with residents and tourists equally swearing by its exquisite cuisine. An International Accolade Recently, UNESCO honored it as a Creative City of Gastronomy – placing it on a prestigious roster of international urban centers and kindling hopes that it will highlight Lucknow's exceptional food. With this designation, it joins a international community of more than four hundred cities across over 100 countries dedicated to promoting "innovation as a driver of sustainable urban development". The honor "is a testament to its deep-rooted food heritage and lively culinary scene," as stated by a official from UNESCO's regional bureau for South Asia. Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this prestigious list of 70 global destinations internationally. A City Defined by Food The recognition for this historic city arrives as no surprise to its inhabitants or passionate food lovers. Many echo the sentiment that it is "a recognition that was delayed". With the UNESCO accolade, this cherished, chaotic, and diverse city – the administrative center of India's most populous state – is finally in the limelight for what has perennially characterized its soul: an immense passion for food. "'What's for dinner, the method of preparation' is a continued dialogue from waking up until night in many homes," notes a local cultural expert. "And you are truly evaluated by the quality of food that emerges from your kitchen." Lucknow is celebrated for its incredibly tender kebabs. An Imperial Food Tradition The City of the Nawabs – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, perfected, and elevated to extraordinary levels in their imperial kitchens. These royal kitchens were centers of gastronomic creativity, merging Iranian 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. As the tale is told that the mutton galouti was created to feed an elderly nawab who had no longer had his teeth. His chefs ground the meat with papaya, kesar, and a blend of spices and made it so silky that it required no chewing. But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover securely sealed with dough. A Diverse Culinary Landscape In addition to the well-known kebabs and biryani, the cooks also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding). However, Lucknow is not only about kebabs and biryani – the region is additionally a haven for vegetarians. The local Baniya community's cuisine not only celebrates local ingredients but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks. The city presents distinctive seasonal delights, such as Makkhan Malai, a special cloud-like dessert, during winter months. Iconic Stalls and Historic Shops Virtually on every corner, there are little shops and stalls – little-known gems that are extremely loved by the locals. In the city center of Hazratganj, large gatherings start gathering from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with incredibly soft buns lathered with freshly churned white butter. For breakfast, one can head to a simple joint situated in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A renowned tea stall is celebrated for its milky masala chai. Safeguarding a Culinary Heritage The city also boasts remarkable treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is precise and demanding. The vendor hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible airy feel. On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many though express concern that their younger generation do not want to take up the skill. A well-known culinary expert from Lucknow has often said that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its lesser-known eateries. Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from humble street carts to lively restaurants, and closely held family recipes. The global recognition, it is hoped, will encourage more people globally to learn these stories and experience the city to delight in the food wonders of Lucknow.