🔗 Share this article Kebabs, Biryani and a World More: An Indian Metropolis Gains Recognition on the UNESCO Creative Cities List. Biryani in Lucknow is simmered on a low, leisurely heat, with the pot's lid tightly sealed with dough. Tempting kebabs, scented biryani, and whipped, ethereal desserts. The northern Indian city of Lucknow has long been a food lovers' paradise, with inhabitants and tourists alike swearing by its exquisite cuisine. An International Accolade In a recent announcement, UNESCO designated it as a UNESCO Creative City for Gastronomy – including it in a exclusive group of world cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this designation, it enters a global network of over 400 cities across more than 100 countries committed to promoting "creativity as a key factor of city development that is sustainable". The honor "demonstrates its centuries-old gastronomic legacy and vibrant gastronomic culture," as noted by a spokesperson from Unesco's Regional Office for South Asia. Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 global destinations worldwide. An Urban Center with a Culinary Soul The honor for this time-honored city comes as hardly a shock to its residents or avid food lovers. Many share the view that it is "an honor long overdue". With the UNESCO accolade, this cherished, lively, and eclectic city – the capital of India's most populous state – is at last in the global gaze for what has perennially defined its heart: an profound devotion for food. "'What's for dinner, how should it be prepared' is a constant dialogue from morning until going to bed in many homes," notes a local cultural expert. "And you are truly assessed by the excellence of food that emerges from your kitchen." Lucknow is renowned for its succulent kebabs. An Imperial Food Tradition The City of the Nawabs – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, perfected, and raised to sublime levels in their royal kitchens. These royal kitchens were centers of gastronomic creativity, blending Iranian and local 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 cater to an elderly nawab who had no longer had his teeth. His chefs minced the meat with raw papaya, kesar, and spices and made it so fine 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 prepared on a gentle, leisurely heat, with the container's cover tightly closed with dough. A Diverse Culinary Landscape Apart from the well-known kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent 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 doesn't just celebrates local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks. The city presents distinctive treats for the season, such as Makkhan Malai, a one-of-a-kind airy dessert, during winter months. Iconic Stalls and Historic Shops Almost on every corner, there are small establishments and kiosks – hidden treasures that are immensely popular with the locals. In the central district of Hazratganj, huge crowds start assembling from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with pillowy soft buns slathered with freshly churned white butter. To start the day, one can make their way to a simple 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 freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A legendary tea stall is celebrated for its creamy spiced tea. Safeguarding a Culinary Heritage The city also offers special seasonal delights, such as makkhan malai, a airy dessert available in the winter. The technique of making it is scientific and demanding. The vendor beats the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible frothy texture. On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many but express concern that their children are reluctant to take up the skill. A well-known culinary expert from Lucknow has often said that the city's profound food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its lesser-known eateries. Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from modest street carts to busy restaurants, and guarded family recipes. The worldwide honor, it is anticipated, will inspire more people globally to discover these stories and travel to the city to taste the culinary delights of Lucknow.