🔗 Share this article Succulent Kebabs, Aromatic Biryani and So Much More: An Indian Metropolis Gains Recognition on Unesco Creative Cities List. Biryani in Lucknow is simmered on a gentle, slow heat, with the pot's lid securely closed with dough. Delectable kebabs, scented biryani, and fluffy, ethereal desserts. The metropolis in India's north of Lucknow has long been a food lovers' paradise, with residents and tourists alike swearing by its superb cuisine. A Global Honor In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – including it in a prestigious roster of global cities and igniting hopes that it will showcase Lucknow's sublime food. With this title, it enters a global network of more than four hundred cities across over 100 countries dedicated to promoting "artistic expression as a driver of development that sustains urban life". The recognition "is a testament to its profound food heritage and vibrant culinary scene," as stated by a official from Unesco's Regional Office for South Asia. Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this prestigious list of seventy urban centers around the world. An Urban Center with a Culinary Soul The honor for this venerable city arrives as no surprise to its residents or passionate food lovers. Many agree with the sentiment that it is "an honor long overdue". With the UNESCO designation, this beloved, bustling, and eclectic city – the administrative center of India's largest state – is finally in the limelight for what has consistently shaped its essence: an profound love for food. "'What's for dinner, the method of preparation' is a ongoing conversation from morning until going to bed in most homes," explains a local cultural expert. "And you are often assessed by the excellence of food that is produced in your kitchen." Lucknow is famous for its succulent kebabs. An Imperial Food Tradition The Nawabi City – as it's often referred to after its historic opulent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were invented, evolved, and elevated to extraordinary levels in their opulent kitchens. These kitchens of the nobility were epicenters of gastronomic creativity, fusing Iranian and native Indian styles to create what became known as the food of Awadh. It was during this time that Lucknow's iconic kebabs were created. The story goes that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His chefs ground the meat with raw papaya, kesar, and a blend of spices and made it so soft that it needed no chewing. But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly sealed with a flour paste. More Than Just Famous Dishes Besides the famous kebabs and biryani, the cooks also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding). However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters. The local traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks. The city presents special seasonal delights, such as Makkhan Malai, a special frothy dessert, in the winter. Hidden Gems and Legacy Eateries Nearly on every corner, there are little shops and carts – lesser-known delights that are immensely favored by the locals. In the city center of Hazratganj, throngs of people start gathering from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with incredibly soft buns lathered with freshly churned white butter. To start the day, one can head to a no-frills joint situated in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A renowned tea stall is celebrated for its creamy spiced tea. Safeguarding a Culinary Heritage The city also offers remarkable treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is precise and complicated. The cook whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique airy feel. On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some but note that their younger generation are reluctant to learn the skill. A celebrity chef from Lucknow has frequently stated that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its under-the-radar eateries. Every dish in Lucknow has a narrative – shaped by generational food businesses, from humble street carts to bustling restaurants, and secret family recipes. The global recognition, it is believed, will inspire more people worldwide to discover these stories and visit the city to delight in the gastronomic treasures of Lucknow.