🔗 Share this article Flavorful Kebabs, Aromatic Biryani and Much More: Indian City Secures a Place on Unesco Creative Cities List. Biryani in Lucknow is cooked on a low, slow heat, with the vessel's cover tightly closed with dough. 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 residents and visitors alike praising its exquisite cuisine. A Global Honor Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – adding it to a select group of global cities and sparking hopes that it will showcase Lucknow's peerless food. With this designation, it becomes part of a global network of cities cities across over 100 countries dedicated to promoting "artistic expression as a driver of sustainable urban development". The honor "is a testament to its profound culinary traditions and dynamic gastronomic culture," as noted by a official from UNESCO's Regional Office for South Asia. Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of seventy urban centers worldwide. A City Defined by Food The recognition for this venerable city is hardly a shock to its inhabitants or avid food lovers. Many echo the view that it is "better late than never". With the UNESCO recognition, this beloved, chaotic, and vibrant city – the administrative center of India's largest state – is finally in the limelight for what has perennially defined its essence: an immense love for food. "'What's for dinner, how should it be prepared' is a continued conversation from morning until night in most homes," notes a local cultural expert. "And you are truly assessed by the standard of food that is produced in your kitchen." Lucknow is celebrated for its melt-in-the-mouth kebabs. A Royal Culinary Legacy The Nawabi City – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were conceived, evolved, and elevated to extraordinary levels in their opulent kitchens. These kitchens of the nobility were centers of culinary innovations, merging Persian and local Indian styles to create what became known as the food of Awadh. It was in this era that Lucknow's renowned kebabs were developed. Legend has it that the galouti kebab was invented to feed an elderly nawab who had lost his teeth. His cooks ground the meat with papaya, kesar, and a blend of spices and made it so silky that it needed no chewing. But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid securely sealed with a flour paste. More Than Just Famous Dishes Besides the obvious kebabs and biryani, the culinary masters 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 not only about kebabs and biryani – the region is additionally a dream for plant-based eaters. The local Baniya community's cuisine doesn't just highlights local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks. The city presents special seasonal delights, such as Makkhan Malai, a unique airy dessert, when it gets cold. Time-Tested Food Joints Virtually on many street corners, there are tiny kiosks and carts – hidden gems that are immensely favored by the locals. In the central district of Hazratganj, huge crowds start milling around from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in clay glasses, along with fluffy buns slathered with freshly churned white butter. For breakfast, one can head to a unpretentious joint located in the old city area of Aminabad. Nearly 150 years after it was set up, 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 creamy masala chai. Safeguarding a Culinary Heritage The city also presents special treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is precise and complicated. The artisan whisks the milk and then leaves it out at night, allowing the dew to give it its unique airy feel. On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many though express concern that their younger generation are reluctant to master the art. A celebrity chef from Lucknow has often said that the city's immense food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its lesser-known eateries. Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from humble street carts to lively restaurants, and secret family recipes. The global recognition, it is hoped, will encourage more people globally to discover these narratives and travel to the city to delight in the gastronomic treasures of Lucknow.