🔗 Share this article Succulent Kebabs, Fragrant Biryani along with a World More: An Indian Metropolis Gains Recognition on Unesco Creative Cities List. Biryani in Lucknow is prepared on a gentle, slow heat, with the vessel's cover tightly sealed with a paste of flour. Mouth-watering kebabs, fragrant biryani, and airy, ethereal desserts. The northern Indian city of Lucknow has long been a food lovers' paradise, with residents and tourists alike praising its superb cuisine. Worldwide Recognition In a recent announcement, Unesco designated it as a Creative City of Gastronomy – adding it to a prestigious roster of global cities and igniting hopes that it will showcase Lucknow's exceptional food. With this title, it becomes part of a international community of cities cities across more than 100 countries dedicated to promoting "creativity as a catalyst of development that sustains urban life". The accolade "demonstrates its centuries-old food heritage and vibrant food ecosystem," according to a official from UNESCO's Regional Office for South Asia. Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this coveted list of 70 global destinations worldwide. An Urban Center with a Culinary Soul The recognition for this historic city arrives as hardly a shock to its inhabitants or passionate food lovers. Many agree with the view that it is "an honor long overdue". With the UNESCO accolade, this adored, chaotic, and eclectic city – the capital of India's biggest state – is finally in the global gaze for what has always characterized its essence: an immense passion for food. "'What will be cooked, how should it be prepared' is a ongoing conversation from morning until night in most homes," states a local cultural expert. "And you are often assessed by the standard of food that comes out of your kitchen." Lucknow is renowned for its incredibly tender kebabs. A Heritage of Nawabi Cuisine The City of Nawabs – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were created, refined, and elevated to sublime levels in their imperial kitchens. These royal kitchens were centers of gastronomic creativity, fusing Persian and indigenous Indian styles to create what became known as the food of Awadh. It was in this era that Lucknow's most famous kebabs were fashioned. The story goes that the mutton galouti was invented to feed an ageing nawab who had no longer had his teeth. His cooks ground the meat with papaya, saffron, and spices and made it so fine that it required no chewing. But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover securely closed with a flour paste. A Diverse Culinary Landscape In addition to 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 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 doesn't just celebrates fresh harvests but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks. The city presents distinctive treats for the season, such as Makkhan Malai, a one-of-a-kind cloud-like dessert, in the winter. Iconic Stalls and Historic Shops Virtually on countless corners, there are small establishments and kiosks – little-known gems that are wildly popular with the locals. In the heart of the city of Hazratganj, large gatherings start gathering from the crack of dawn at a legendary tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with fluffy buns covered in freshly churned white butter. In the morning, one can visit a simple joint located in the historic quarter of Aminabad. Almost 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 famous tea stall is known for its milky spiced tea. Preserving Tradition for the Future The city also boasts unique treats of the season, such as makkhan malai, a airy dessert found in the winter. The method of making it is intricate and demanding. The artisan hand-churns the milk and then exposes it at night, allowing the dew to give it its unique light consistency. On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Many but express concern that their children are reluctant to learn the craft. A renowned chef from Lucknow has noted that the city's profound food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its under-the-radar eateries. Every dish in Lucknow comes with a history – shaped by family-run food businesses, from modest street carts to lively restaurants, and closely held family recipes. The global recognition, it is believed, will encourage more people worldwide to discover these narratives and travel to the city to taste the food wonders of Lucknow.