🔗 Share this article Kebabs, Aromatic Biryani along with a World More: Indian City Earns a Spot on the UNESCO Creative Cities List. Biryani in Lucknow is simmered on a gentle, slow heat, with the pot's lid tightly closed with dough. Mouth-watering kebabs, fragrant biryani, and whipped, ethereal desserts. The northern Indian city of Lucknow has forever been a haven for gastronomes, with residents and travelers alike swearing by its remarkable cuisine. An International Accolade Last month, UNESCO honored it as a UNESCO Creative City for Gastronomy – including it in a select list of world cities and sparking hopes that it will spotlight Lucknow's sublime food. With this designation, it joins a international community of more than four hundred metropolises across over 100 countries dedicated to promoting "innovation as a driver of development that sustains urban life". The recognition "stands as proof of its profound food heritage and lively culinary scene," as noted by a official from UNESCO's regional bureau for South Asia. Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of 70 global destinations around the world. A Metropolis Shaped by Cuisine The recognition for this time-honored city arrives as no surprise to its locals or avid food lovers. Many share the sentiment that it is "a recognition that was delayed". With the UNESCO accolade, this cherished, bustling, and diverse city – the administrative center of India's biggest state – is finally in the spotlight for what has consistently defined its heart: an profound love for food. "'The day's menu, how will it be cooked' is a ongoing discussion from waking up until going to bed in most homes," explains a local cultural expert. "And you are actually assessed by the excellence of food that is produced in your kitchen." Lucknow is famous for its incredibly tender kebabs. A Heritage of Nawabi Cuisine The City of the Nawabs – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were conceived, evolved, and raised to exquisite levels in their opulent kitchens. These royal kitchens were hubs of food experimentation, merging Iranian and native Indian styles to create what became known as the food of Awadh. It was in this era that Lucknow's renowned kebabs were developed. 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 spices and made it so silky that it needed no chewing. But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly sealed with dough. Beyond Kebabs and Biryani In addition to the well-known kebabs and biryani, the cooks also developed a repertoire 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 haven for vegetarians. The local Baniya community's cuisine not only showcases fresh harvests but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks. The city presents unique treats for the season, such as Makkhan Malai, a special cloud-like dessert, when it gets cold. Hidden Gems and Legacy Eateries Virtually on many street corners, there are small establishments and stalls – hidden treasures that are wildly favored by the locals. In the city center of Hazratganj, huge crowds start milling around from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, offered in clay glasses, along with pillowy soft buns lathered with freshly churned white butter. For breakfast, one can make their way to a unpretentious joint operating in the old city area of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A famous tea stall is noted for its milky masala chai. Ensuring Legacy Continues The city also presents remarkable treats of the season, such as makkhan malai, a airy dessert found in the winter. The process of making it is intricate and involved. The artisan hand-churns the milk and then exposes it at night, allowing the dew to give it its incredible airy feel. On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of though express concern that their younger generation are unwilling to take up the art. A well-known culinary expert 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 generate interest about its under-the-radar eateries. Every dish in Lucknow has a narrative – influenced by generational food businesses, from modest street carts to lively restaurants, and secret family recipes. The worldwide honor, it is hoped, will motivate more people globally to learn these narratives and experience the city to savour the culinary delights of Lucknow.