🔗 Share this article Kebabs, Aromatic Biryani along with So Much More: An Indian Metropolis Secures a Place on UNESCO's Creative Cities List. Biryani in Lucknow is cooked on a gentle, slow heat, with the pot's lid tightly closed with dough. Delectable kebabs, aromatic biryani, and airy, ethereal desserts. The northern Indian city of Lucknow has forever been a dream destination for epicures, with residents and tourists equally swearing by its superb cuisine. Worldwide Recognition Recently, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive list of world cities and kindling hopes that it will showcase Lucknow's sublime food. With this designation, it becomes part of a global network of cities cities across more than 100 countries committed to promoting "artistic expression as a driver of sustainable urban development". The accolade "stands as proof of its centuries-old gastronomic legacy and vibrant food ecosystem," as stated by a spokesperson from UNESCO's regional bureau for South Asia. Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of 70 cities worldwide. An Urban Center with a Culinary Soul The recognition for this venerable city arrives as little surprise to its residents or dedicated food lovers. Many agree with the sentiment that it is "a recognition that was delayed". With the UNESCO designation, this beloved, chaotic, and vibrant city – the administrative center of India's biggest state – is now in the global gaze for what has consistently shaped its essence: an immense love for food. "'What will be cooked, how should it be prepared' is a ongoing discussion from waking up until going to bed in many homes," states a local cultural expert. "And you are truly judged by the standard of food that is produced in your kitchen." Lucknow is famous for its melt-in-the-mouth kebabs. A Heritage of Nawabi Cuisine The City of the Nawabs – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were created, perfected, and taken to exquisite levels in their imperial kitchens. These imperial kitchens were hubs of food experimentation, merging Persian and local Indian styles to create what became known as the cuisine of Awadh. It was in this era that Lucknow's iconic kebabs were created. Legend has it that the galouti kebab was devised to cater to an ageing nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, kesar, and spices and made it so silky that it required no chewing. But arguably the biggest 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 tightly closed with dough. More Than Just Famous Dishes In addition to the famous kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding). However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians. The local traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks. The city offers distinctive seasonal delights, such as Makkhan Malai, a special frothy dessert, in the winter. Hidden Gems and Legacy Eateries Nearly on every corner, there are tiny kiosks and stalls – lesser-known treasures that are wildly loved by the locals. In the city center of Hazratganj, throngs of people start milling around from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with fluffy buns lathered with freshly churned white butter. For breakfast, one can visit a unpretentious joint operating in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A renowned tea stall is noted for its milky spiced tea. Safeguarding a Culinary Heritage The city also boasts remarkable treats of the season, such as makkhan malai, a airy dessert found in the winter. The technique of making it is scientific and demanding. The artisan beats the milk and then exposes it at night, allowing the nighttime moisture to give it its unique frothy texture. On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of though note that their younger generation are reluctant to learn the art. A well-known culinary expert from Lucknow has often said that the city's immense food legacy places it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its hidden eateries. Every dish in Lucknow tells a story – shaped by family-run food businesses, from humble street carts to busy restaurants, and secret family recipes. The worldwide honor, it is anticipated, will encourage more people globally to learn these tales and travel to the city to taste the gastronomic treasures of Lucknow.