🔗 Share this article Flavorful Kebabs, Biryani along with So Much More: A Historic Indian City Secures a Place on the UNESCO Creative Cities List. Biryani in Lucknow is simmered on a low, leisurely heat, with the pot's lid securely closed with dough. Delectable kebabs, scented biryani, and fluffy, cloud-like desserts. The metropolis in India's north of Lucknow has long been a haven for gastronomes, with inhabitants and travelers equally celebrating its remarkable cuisine. A Global Honor Last month, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious roster of international urban centers and sparking hopes that it will spotlight Lucknow's sublime food. With this status, it joins a global network of over 400 urban centers across more than 100 countries dedicated to promoting "creativity as a driver of development that sustains urban life". The accolade "stands as proof of its deep-rooted gastronomic legacy and vibrant gastronomic culture," as stated by a official from Unesco's regional bureau for South Asia. Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this prestigious list of 70 cities around the world. A City Defined by Food The recognition for this historic city arrives as little surprise to its residents or dedicated food lovers. Many share the view that it is "better late than never". With the UNESCO recognition, this adored, bustling, and eclectic city – the administrative center of India's largest state – is now in the global gaze for what has always shaped its essence: an profound passion for food. "'What will be cooked, how will it be cooked' is a ongoing discussion from morning until going to bed in many homes," states a local cultural expert. "And you are truly evaluated by the excellence of food that comes out of your kitchen." Lucknow is renowned for its incredibly tender kebabs. A Heritage of Nawabi Cuisine The Nawabi City – as it's widely known after its historic affluent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were conceived, evolved, and elevated to sublime levels in their royal kitchens. These kitchens of the nobility were centers of culinary innovations, blending Iranian and local Indian styles to create what became known as the culinary tradition of Awadh. It was during this time that Lucknow's renowned kebabs were created. Legend has it that the mutton galouti was devised to feed an ageing nawab who had no longer had his teeth. His chefs minced the meat with papaya, kesar, and a blend of spices and made it so soft 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 closed with a flour paste. A Diverse Culinary Landscape Besides 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 sweet bread pudding). However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians. The local traditionally vegetarian community's cuisine doesn't just showcases fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks. The city showcases distinctive treats for the season, such as Makkhan Malai, a one-of-a-kind frothy dessert, in the winter. Iconic Stalls and Historic Shops Virtually on every corner, there are little shops and kiosks – lesser-known gems that are extremely loved by the locals. In the heart of the city of Hazratganj, huge crowds start gathering from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, served in earthenware cups, along with incredibly soft buns lathered with hand-churned white butter. For breakfast, one can head to a simple joint operating in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A famous tea stall is known for its milky spiced tea. Preserving Tradition for the Future The city also presents special treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is intricate and complicated. The vendor whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing light consistency. On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however say that their children are reluctant to learn the skill. A well-known culinary expert from Lucknow has noted that the city's profound food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its under-the-radar eateries. Every dish in Lucknow tells a story – shaped by generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes. The international acclaim, it is believed, will inspire more people globally to discover these tales and travel to the city to savour the food wonders of Lucknow.