🔗 Share this article Flavorful Kebabs, Biryani and Much More: Indian City Gains Recognition on the UNESCO Creative Cities List. Biryani in Lucknow is prepared on a gentle, slow heat, with the pot's lid securely sealed with dough. Mouth-watering kebabs, scented biryani, and whipped, ethereal desserts. The metropolis in India's north of Lucknow has long been a haven for gastronomes, with inhabitants and visitors alike praising its superb cuisine. A Global Honor Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious list of global cities and igniting hopes that it will spotlight Lucknow's sublime food. With this designation, it becomes part of a worldwide network of over 400 metropolises across more than 100 countries focused on promoting "artistic expression as a catalyst of development that sustains urban life". The honor "is a testament to its profound food heritage and dynamic food ecosystem," as stated by a representative 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 cities worldwide. A City Defined by Food The accolade for this time-honored city arrives as little surprise to its inhabitants or avid food lovers. Many share the view that it is "an honor long overdue". With the UNESCO accolade, this adored, lively, and eclectic city – the capital of India's largest state – is at last in the spotlight for what has perennially shaped its essence: an profound devotion for food. "'The day's menu, how will it be cooked' is a ongoing dialogue from morning until going to bed in many homes," states a local cultural expert. "And you are often evaluated by the excellence of food that emerges from your kitchen." Lucknow is famous for its succulent kebabs. A Royal Culinary Legacy The Nawabi City – as it's popularly called after its historic wealthy 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 royal kitchens were hubs of gastronomic creativity, merging Iranian and native Indian styles to create what became known as the cuisine of Awadh. It was in this era that Lucknow's renowned kebabs were fashioned. Legend has it that the mutton galouti was devised to cater to an ageing nawab who had lost his teeth. His chefs processed the meat with raw papaya, kesar, 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-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly closed with a flour paste. Beyond Kebabs and Biryani Besides the well-known kebabs and biryani, the cooks also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding). However, Lucknow is not just about kebabs and biryani – the region is also a vegetarian's paradise. The local traditionally vegetarian community's cuisine not only celebrates seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks. The city presents unique seasonal delights, such as Makkhan Malai, a special airy dessert, when it gets cold. Time-Tested Food Joints Nearly on countless corners, there are little shops and stalls – hidden treasures that are extremely popular with the locals. In the city center of Hazratganj, large gatherings start assembling from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with incredibly soft buns lathered with hand-churned white butter. In the morning, one can head to a unpretentious joint located in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A renowned tea stall is known for its creamy masala chai. Preserving Tradition for the Future The city also offers special treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is scientific and complicated. The artisan beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique frothy texture. On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of though note that their children are reluctant to take up the skill. A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its under-the-radar eateries. Every dish in Lucknow has a narrative – crafted by family-run food businesses, from humble street carts to busy restaurants, and guarded family recipes. The international acclaim, it is hoped, will inspire more people around the world to explore these tales and experience the city to savour the culinary delights of Lucknow.