🔗 Share this article Flavorful Kebabs, Biryani and Much More: A Historic Indian City Secures a Place on UNESCO's Creative Cities List. Biryani in Lucknow is simmered on a gentle, slow heat, with the vessel's cover securely sealed with a paste of flour. Mouth-watering kebabs, fragrant biryani, and whipped, cloud-like desserts. The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with residents and visitors equally celebrating its remarkable cuisine. A Global Honor Last month, Unesco recognised it as a Creative City of Gastronomy – adding it to a select roster of international urban centers and sparking hopes that it will showcase Lucknow's sublime food. With this designation, it joins a global network of over 400 urban centers across more than 100 countries dedicated to promoting "creativity as a key factor of city development that is sustainable". The honor "demonstrates its deep-rooted culinary traditions and vibrant food ecosystem," as stated by a representative from UNESCO's Regional Office for South Asia. Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of seventy urban centers around the world. A Metropolis Shaped by Cuisine The accolade for this venerable city comes as little surprise to its residents or avid food lovers. Many echo the opinion that it is "a recognition that was delayed". With the UNESCO designation, this beloved, chaotic, and eclectic city – the administrative center of India's biggest state – is finally in the global gaze for what has perennially characterized its soul: an immense love for food. "'The day's menu, the method of preparation' is a continued discussion from morning until night in most homes," explains a local cultural expert. "And you are actually assessed by the excellence of food that comes out of your kitchen." Lucknow is famous for its succulent kebabs. A Heritage of Nawabi Cuisine The City of Nawabs – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were created, perfected, and elevated to sublime levels in their royal kitchens. These kitchens of the nobility were centers of gastronomic creativity, blending Iranian and native Indian styles to create what became known as the food of Awadh. It was during this time that Lucknow's renowned kebabs were created. As the tale is told that the galouti kebab was invented to cater to an elderly nawab who had no longer had his teeth. His chefs ground the meat with raw papaya, saffron, and a blend of spices and made it so fine 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 prepared on a low, leisurely heat, with the container's cover tightly closed with a flour paste. More Than Just Famous Dishes Apart from the famous kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding). However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters. The local Baniya community's cuisine not only highlights seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks. The city showcases distinctive seasonal delights, such as Makkhan Malai, a one-of-a-kind cloud-like dessert, during winter months. Time-Tested Food Joints Nearly on countless corners, there are tiny kiosks and kiosks – lesser-known treasures that are immensely loved by the locals. In the city center of Hazratganj, throngs of people start gathering from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with pillowy soft buns covered in hand-churned white butter. In the morning, one can visit a unpretentious joint operating in the historic quarter of Aminabad. Nearly 150 years after it was established, 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 noted for its milky spiced tea. Safeguarding a Culinary Heritage The city also boasts special treats of the season, such as makkhan malai, a airy dessert found in the winter. The method of making it is scientific and involved. The cook whisks the milk and then exposes it at night, allowing the dew to give it its unique light consistency. On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some though note that their children are unwilling to master the craft. A renowned chef from Lucknow has often said that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its under-the-radar eateries. Every dish in Lucknow has a narrative – influenced by multi-generational food businesses, from humble street carts to lively restaurants, and guarded family recipes. The worldwide honor, it is anticipated, will encourage more people around the world to learn these stories and visit the city to taste the culinary delights of Lucknow.