🔗 Share this article Succulent Kebabs, Biryani along with a World More: A Historic Indian City Earns a Spot on Unesco Creative Cities List. Biryani in Lucknow is prepared on a gentle, slow heat, with the vessel's cover tightly sealed with a paste of flour. Mouth-watering kebabs, fragrant biryani, and whipped, ethereal desserts. The metropolis in India's north of Lucknow has long been a dream destination for epicures, with locals and tourists equally swearing by its superb cuisine. A Global Honor In a recent announcement, Unesco designated it as a UNESCO Creative City for Gastronomy – including it in a select roster of international urban centers and kindling hopes that it will showcase Lucknow's sublime food. With this designation, it becomes part of a international community of over 400 cities across over 100 countries committed to promoting "creativity as a key factor of development that sustains urban life". The recognition "is a testament to its profound culinary traditions and vibrant gastronomic culture," according to 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 internationally. A City Defined by Food The honor for this venerable city is little surprise to its residents or avid food lovers. Many echo 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 biggest state – is finally in the global gaze for what has perennially defined its heart: an unparalleled devotion for food. "'What will be cooked, the method of preparation' is a constant conversation from waking up until night in most homes," explains a local cultural expert. "And you are often judged by the standard of food that is produced in your kitchen." Lucknow is famous for its incredibly tender kebabs. An Imperial Food Tradition The City of Nawabs – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, evolved, and elevated to sublime levels in their opulent kitchens. These kitchens of the nobility were centers of culinary innovations, fusing Persian and local Indian styles to create what became known as the food of Awadh. It was in this era that Lucknow's most famous kebabs were created. Legend has it that the galouti kebab was devised to cater to an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, saffron, and spices and made it so soft that it needed no chewing. But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover tightly sealed with a flour paste. More Than Just Famous Dishes In addition to the well-known kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet 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 doesn't just highlights seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks. The city presents special treats for the season, such as Makkhan Malai, a special airy dessert, in the winter. Hidden Gems and Legacy Eateries Virtually on countless corners, there are tiny kiosks and kiosks – hidden gems that are wildly favored 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, served in kulhads, along with pillowy soft buns covered in hand-churned white butter. To start the day, one can visit a simple joint located in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A famous tea stall is celebrated for its creamy masala chai. Preserving Tradition for the Future The city also boasts special seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is intricate and demanding. The vendor whisks the milk and then exposes it at night, allowing the dew to give it its incredible airy feel. On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some though express concern that their children do not want to master the art. A renowned chef from Lucknow has frequently stated that the city's immense food legacy puts it right on top of the Indian street food experience. The real value 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 family-run food businesses, from modest street carts to bustling restaurants, and guarded family recipes. The worldwide honor, it is believed, will encourage more people globally to learn these tales and experience the city to taste the food wonders of Lucknow.