🔗 Share this article Succulent Kebabs, Aromatic Biryani along with a World More: Indian City Earns a Spot on Unesco Creative Cities List. Biryani in Lucknow is cooked on a low, slow heat, with the vessel's cover tightly sealed with dough. Delectable kebabs, aromatic biryani, and airy, ethereal desserts. The northern Indian city of Lucknow has forever been a food lovers' paradise, with residents and visitors alike celebrating its remarkable cuisine. Worldwide Recognition Recently, Unesco honored it as a UNESCO Creative City for Gastronomy – placing it on a exclusive roster of global cities and kindling hopes that it will showcase Lucknow's sublime food. With this designation, it joins a international community of more than four hundred urban centers across over 100 countries dedicated to promoting "creativity as a driver of city development that is sustainable". The recognition "stands as proof of its profound gastronomic legacy and lively gastronomic culture," as noted by a spokesperson from UNESCO's Regional Office for South Asia. Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of 70 global destinations around the world. A Metropolis Shaped by Cuisine The recognition for this venerable city arrives as hardly a shock to its inhabitants or dedicated food lovers. Many agree with the view that it is "a recognition that was delayed". With the UNESCO accolade, this cherished, chaotic, and vibrant city – the administrative center of India's biggest state – is finally in the spotlight for what has consistently shaped its essence: an unparalleled devotion for food. "'What's for dinner, how should it be prepared' is a ongoing conversation from waking up until going to bed in many homes," explains a local cultural expert. "And you are often assessed by the excellence of food that is produced in your kitchen." Lucknow is celebrated for its melt-in-the-mouth kebabs. A Royal Culinary Legacy The City of Nawabs – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were conceived, perfected, and taken to exquisite levels in their royal kitchens. These imperial kitchens were hubs of gastronomic creativity, fusing Persian and local Indian styles to create what became known as the culinary tradition of Awadh. It was in that period that Lucknow's most famous kebabs were fashioned. Legend has it that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His chefs ground the meat with papaya, kesar, and a blend of spices and made it so fine that it required no chewing. But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid tightly closed with a flour paste. A Diverse Culinary Landscape Besides the well-known kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding). However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians. The local Baniya community's cuisine not only showcases seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks. The city presents distinctive treats for the season, such as Makkhan Malai, a special airy dessert, in the winter. Iconic Stalls and Historic Shops Virtually on many street corners, there are little shops and stalls – hidden gems that are extremely loved by the locals. In the central district of Hazratganj, large gatherings start assembling from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with fluffy buns slathered with hand-churned white butter. To start the day, one can head to a no-frills joint operating in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A famous tea stall is known for its creamy masala chai. Ensuring Legacy Continues The city also presents unique seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The process of making it is intricate and demanding. The artisan hand-churns the milk and then exposes it at night, allowing the dew to give it its amazing airy feel. On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many but express concern that their younger generation do not want to learn the craft. A renowned chef from Lucknow has frequently stated that the city's rich food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its hidden eateries. Every dish in Lucknow has a narrative – shaped by family-run food businesses, from modest street carts to busy restaurants, and closely held family recipes. The global recognition, it is believed, will motivate more people globally to learn these narratives and travel to the city to savour the culinary delights of Lucknow.