🔗 Share this article Succulent Kebabs, Fragrant Biryani and So Much More: A Historic Indian City Earns a Spot on the UNESCO Creative Cities List. Biryani in Lucknow is cooked on a low, leisurely heat, with the pot's lid tightly sealed with dough. Mouth-watering kebabs, fragrant biryani, and fluffy, ethereal desserts. The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with locals and tourists alike celebrating its superb cuisine. An International Accolade Last month, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious list of world cities and igniting hopes that it will showcase Lucknow's sublime food. With this status, it enters a worldwide network of cities cities across over 100 countries committed to promoting "creativity as a key factor of development that sustains urban life". The accolade "demonstrates its profound food heritage and lively food ecosystem," according to a spokesperson from Unesco's regional bureau for South Asia. Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of 70 cities internationally. A City Defined by Food The recognition for this historic city is little surprise to its inhabitants or avid food lovers. Many echo the opinion that it is "an honor long overdue". With the UNESCO designation, this beloved, bustling, and diverse city – the administrative center of India's largest state – is finally in the spotlight for what has perennially shaped its essence: an immense devotion for food. "'What will be cooked, the method of preparation' is a ongoing dialogue from morning until going to bed in many homes," states a local cultural expert. "And you are often judged by the quality of food that comes out of your kitchen." Lucknow is renowned for its incredibly tender kebabs. A Royal Culinary Legacy The City of the Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were conceived, perfected, and raised to exquisite levels in their royal kitchens. These royal kitchens were centers of food experimentation, blending Iranian and local Indian styles to create what became known as the cuisine of Awadh. It was during this time that Lucknow's renowned kebabs were developed. The story goes that the mutton galouti was created to cater to an elderly nawab who had lost his teeth. His cooks processed the meat with raw papaya, saffron, and spices and made it so fine that it needed no chewing. But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover tightly sealed with dough. Beyond Kebabs and Biryani Besides the well-known kebabs and biryani, the cooks also created a repertoire 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 also a dream for plant-based eaters. The local traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks. The city showcases distinctive treats for the season, such as Makkhan Malai, a special frothy dessert, during winter months. Iconic Stalls and Historic Shops Virtually on every corner, there are tiny kiosks and stalls – hidden delights that are wildly favored by the locals. In the heart of the city of Hazratganj, huge crowds start gathering from 5 am at a famous tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with incredibly soft buns covered in hand-churned white butter. For breakfast, one can head to a simple joint situated in the old city area of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A renowned tea stall is celebrated for its milky spiced tea. Ensuring Legacy Continues The city also boasts remarkable treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is intricate and demanding. The artisan whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing frothy texture. On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of however say that their younger generation are reluctant to learn the craft. A well-known culinary expert from Lucknow has often said that the city's profound 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 generate interest about its under-the-radar eateries. Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from modest street carts to bustling restaurants, and secret family recipes. The worldwide honor, it is anticipated, will inspire more people globally to explore these narratives and experience the city to savour the culinary delights of Lucknow.