🔗 Share this article Kebabs, Biryani and So Much More: An Indian Metropolis Earns a Spot on Unesco Creative Cities List. Biryani in Lucknow is simmered on a gentle, leisurely heat, with the pot's lid securely sealed with a paste of flour. Mouth-watering kebabs, scented biryani, and airy, ethereal desserts. The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with inhabitants and tourists equally celebrating its superb cuisine. Worldwide Recognition In a recent announcement, UNESCO honored it as a Creative City of Gastronomy – including it in a exclusive roster of global cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this title, it joins a global network of cities metropolises across over 100 countries committed to promoting "innovation as a key factor of development that sustains urban life". The accolade "is a testament to its centuries-old gastronomic legacy and dynamic culinary scene," as noted by a representative from UNESCO's Regional Office for South Asia. Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of 70 global destinations internationally. An Urban Center with a Culinary Soul The honor for this time-honored city is no surprise to its inhabitants or passionate food lovers. Many echo the opinion that it is "a recognition that was delayed". With the UNESCO designation, this beloved, bustling, and vibrant city – the administrative center of India's most populous state – is now in the global gaze for what has perennially defined its heart: an immense love for food. "'The day's menu, how should it be prepared' is a continued discussion from morning until night in most homes," states a local cultural expert. "And you are truly judged by the excellence of food that is produced in your kitchen." Lucknow is renowned for its melt-in-the-mouth kebabs. A Heritage of Nawabi Cuisine The City of Nawabs – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, refined, and elevated to extraordinary levels in their imperial kitchens. These kitchens of the nobility were hubs of culinary innovations, fusing Iranian and native Indian styles to create what became known as the cuisine of Awadh. It was during this time that Lucknow's renowned kebabs were developed. As the tale is told that the galouti kebab was created to cater to an ageing nawab who had no longer had his teeth. His cooks ground the meat with papaya, saffron, and a blend of spices and made it so soft 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 cooked on a gentle, slow heat, with the pot's lid securely sealed with dough. More Than Just Famous Dishes Apart from 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 highlights local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks. The city offers special treats for the season, such as Makkhan Malai, a one-of-a-kind cloud-like dessert, in the winter. Iconic Stalls and Historic Shops Nearly on many street corners, there are little shops and stalls – little-known treasures that are wildly popular with the locals. In the central district of Hazratganj, large gatherings start assembling from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with pillowy soft buns covered in hand-churned white butter. For breakfast, one can head to a no-frills joint located in the historic quarter of Aminabad. Almost 150 years after it was set up, 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. Ensuring Legacy Continues The city also offers special seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is scientific and demanding. The cook hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing airy feel. On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of but say that their children do not want to take up the craft. A celebrity chef from Lucknow has frequently stated that the city's rich food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its hidden eateries. Every dish in Lucknow tells a story – influenced by generational food businesses, from humble street carts to bustling restaurants, and secret family recipes. The international acclaim, it is anticipated, will encourage more people worldwide to discover these stories and travel to the city to taste the gastronomic treasures of Lucknow.