🔗 Share this article Flavorful Kebabs, Fragrant Biryani and So Much More: An Indian Metropolis Earns a Spot on Unesco Creative Cities List. Biryani in Lucknow is cooked on a gentle, slow heat, with the vessel's cover tightly sealed with dough. Tempting kebabs, fragrant biryani, and fluffy, cloud-like desserts. The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with inhabitants and tourists equally praising its remarkable cuisine. An International Accolade Recently, Unesco recognised it as a UNESCO Creative City for Gastronomy – adding it to a prestigious group of international urban centers and igniting hopes that it will highlight Lucknow's exceptional food. With this designation, it joins a worldwide network of cities metropolises across over 100 countries dedicated to promoting "creativity as a key factor of sustainable urban development". The recognition "is a testament to its profound food heritage and vibrant food ecosystem," according to a spokesperson from UNESCO's regional bureau for South Asia. Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 global destinations internationally. A City Defined by Food The accolade for this venerable city arrives as hardly a shock to its inhabitants or avid food lovers. Many share the view that it is "an honor long overdue". With the UNESCO recognition, this beloved, bustling, and eclectic city – the capital of India's biggest state – is at last in the global gaze for what has always defined its soul: an immense love for food. "'What will be cooked, how should it be prepared' is a continued dialogue from waking up until going to bed in many homes," notes a local cultural expert. "And you are truly judged by the excellence of food that comes out of your kitchen." Lucknow is famous for its melt-in-the-mouth kebabs. An Imperial Food Tradition The City of Nawabs – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were conceived, refined, and raised to exquisite levels in their royal kitchens. These kitchens of the nobility were hubs of culinary innovations, fusing Iranian and local 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 invented to cater to an ageing nawab who had lost his teeth. His chefs processed the meat with raw papaya, kesar, and spices and made it so silky that it required no chewing. But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid securely sealed with a flour paste. A Diverse Culinary Landscape In addition to the well-known kebabs and biryani, the culinary masters also developed 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 vegetarian's paradise. The local traditionally vegetarian community's cuisine not only celebrates seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks. The city presents special treats for the season, such as Makkhan Malai, a one-of-a-kind airy dessert, during winter months. Iconic Stalls and Historic Shops Nearly on many street corners, there are little shops and carts – hidden delights that are immensely popular with the locals. In the central district of Hazratganj, huge crowds start milling around from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, served in kulhads, along with incredibly soft buns lathered with hand-churned white butter. For breakfast, one can head to a unpretentious joint situated in the old city area 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 renowned tea stall is noted for its milky spiced tea. Safeguarding a Culinary Heritage The city also boasts remarkable seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is intricate and demanding. The vendor hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its unique frothy texture. On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many however note that their younger generation do not want to master the skill. A celebrity chef from Lucknow has often said that the city's immense food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its under-the-radar eateries. Every dish in Lucknow comes with a history – influenced by family-run food businesses, from humble street carts to busy restaurants, and closely held family recipes. The international acclaim, it is believed, will motivate more people globally to learn these tales and travel to the city to savour the gastronomic treasures of Lucknow.