🔗 Share this article Kebabs, Aromatic Biryani and So Much More: A Historic Indian City Gains Recognition on Unesco Creative Cities List. Biryani in Lucknow is simmered on a low, slow heat, with the vessel's cover securely sealed with a paste of flour. Delectable kebabs, aromatic biryani, and fluffy, ethereal desserts. The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with inhabitants and visitors alike celebrating its superb cuisine. A Global Honor Recently, UNESCO honored it as a Creative City of Gastronomy – placing it on a exclusive roster of global cities and kindling hopes that it will highlight Lucknow's peerless food. With this status, it joins a worldwide network of more than four hundred urban centers across more than 100 countries focused on promoting "artistic expression as a driver of city development that is sustainable". The accolade "is a testament to its centuries-old culinary traditions and lively gastronomic culture," according to a spokesperson from Unesco's regional bureau for South Asia. Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of 70 cities worldwide. A City Defined by Food The honor for this historic city comes as little surprise to its inhabitants or avid food lovers. Many echo the view that it is "better late than never". With the UNESCO designation, this cherished, chaotic, and diverse city – the administrative center of India's biggest state – is at last in the limelight for what has consistently characterized its heart: an immense passion for food. "'What's for dinner, the method of preparation' is a constant dialogue from morning until going to bed in most homes," states a local cultural expert. "And you are actually judged by the standard of food that emerges from your kitchen." Lucknow is celebrated for its succulent kebabs. An Imperial Food Tradition The City of Nawabs – as it's widely known after its historic affluent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were created, evolved, and taken to sublime levels in their imperial kitchens. These kitchens of the nobility were hubs of culinary innovations, blending Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh. It was during this time that Lucknow's most famous kebabs were developed. The story goes that the galouti kebab was devised to cater to an elderly nawab who had lost his teeth. His cooks ground the meat with raw papaya, kesar, and a blend of spices and made it so silky that it required no chewing. But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover tightly sealed with a flour paste. More Than Just Famous Dishes Apart from the obvious kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding). However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise. The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks. The city presents special seasonal delights, such as Makkhan Malai, a one-of-a-kind frothy dessert, in the winter. Time-Tested Food Joints Virtually on many street corners, there are small establishments and kiosks – hidden gems that are extremely loved by the locals. In the city center of Hazratganj, throngs of people start milling around from early morning at a legendary tea stall to get a piping hot cup of spiced tea with milk, served in earthenware cups, along with fluffy buns covered in freshly churned white butter. For breakfast, one can make their way to a no-frills joint situated in the old city area of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A legendary tea stall is known for its milky masala chai. Ensuring Legacy Continues The city also presents remarkable seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is scientific and involved. The cook whisks the milk and then sets it out at night, allowing the dew to give it its incredible frothy texture. On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some however express concern that their children do not want to learn the craft. A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its lesser-known eateries. Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes. The global recognition, it is hoped, will inspire more people around the world to explore these stories and travel to the city to delight in the food wonders of Lucknow.