🔗 Share this article Kebabs, Biryani and Much More: An Indian Metropolis Earns a Spot on the UNESCO Creative Cities List. Biryani in Lucknow is cooked on a low, leisurely heat, with the vessel's cover securely closed with a paste of flour. Delectable kebabs, scented biryani, and airy, cloud-like desserts. The northern Indian city of Lucknow has long been a dream destination for epicures, with locals and visitors equally praising its exquisite cuisine. Worldwide Recognition Recently, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – including it in a select group of international urban centers and kindling hopes that it will showcase Lucknow's exceptional food. With this designation, it joins a worldwide network of over 400 cities across over 100 countries focused on promoting "creativity as a driver of sustainable urban development". The recognition "is a testament to its centuries-old culinary traditions and dynamic gastronomic culture," as noted by a spokesperson from Unesco's Regional Office for South Asia. Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this coveted list of seventy urban centers around the world. An Urban Center with a Culinary Soul The honor for this time-honored city is hardly a shock to its locals or avid food lovers. Many agree with the sentiment that it is "better late than never". With the UNESCO accolade, this beloved, chaotic, and eclectic city – the administrative center of India's largest state – is now in the spotlight for what has consistently shaped its heart: an immense devotion for food. "'What will be cooked, the method of preparation' is a ongoing conversation from morning until going to bed in many homes," notes a local cultural expert. "And you are actually evaluated by the standard of food that is produced in your kitchen." Lucknow is celebrated for its incredibly tender kebabs. An Imperial Food Tradition The Nawabi City – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were created, evolved, and taken to extraordinary levels in their opulent kitchens. These imperial kitchens were epicenters of gastronomic creativity, blending Iranian and native Indian styles to create what became known as the culinary tradition of Awadh. It was in this era that Lucknow's most famous kebabs were created. Legend has it that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His chefs ground the meat with papaya, kesar, and a blend of spices and made it so soft that it needed no chewing. But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover securely sealed with dough. Beyond Kebabs and Biryani Apart from the obvious kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding). However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters. The local traditionally vegetarian community's cuisine not only celebrates seasonal produce but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks. The city showcases unique treats for the season, such as Makkhan Malai, a unique cloud-like dessert, during winter months. Hidden Gems and Legacy Eateries Virtually on countless corners, there are little shops and stalls – lesser-known delights that are wildly loved by the locals. In the city center of Hazratganj, throngs of people start assembling from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with incredibly soft buns slathered with hand-churned white butter. To start the day, one can make their way to a no-frills joint operating in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A renowned tea stall is noted for its creamy spiced tea. Safeguarding a Culinary Heritage The city also offers remarkable treats of the season, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is precise and complicated. The vendor hand-churns the milk and then sets it out at night, allowing the dew to give it its amazing frothy texture. On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some though say that their children are reluctant to take up the skill. A celebrity chef from Lucknow has frequently stated that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its lesser-known eateries. Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes. The international acclaim, it is anticipated, will inspire more people around the world to learn these tales and experience the city to taste the culinary delights of Lucknow.