🔗 Share this article Succulent Kebabs, Fragrant Biryani and Much More: Indian City Gains Recognition on Unesco Creative Cities List. Biryani in Lucknow is cooked on a gentle, leisurely heat, with the pot's lid securely sealed with a paste of flour. Delectable kebabs, scented biryani, and airy, ethereal desserts. The metropolis in India's north of Lucknow has long been a dream destination for epicures, with inhabitants and tourists equally swearing by its remarkable cuisine. An International Accolade Recently, Unesco honored it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive list of international urban centers and sparking hopes that it will highlight Lucknow's exceptional food. With this status, it enters a global network of more than four hundred urban centers across more than 100 countries focused on promoting "innovation as a driver of city development that is sustainable". The recognition "is a testament to its deep-rooted culinary traditions and dynamic culinary scene," as noted by a spokesperson from UNESCO's regional bureau for South Asia. Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of 70 cities around the world. A Metropolis Shaped by Cuisine The recognition for this historic city is little surprise to its inhabitants or avid food lovers. Many echo the opinion that it is "better late than never". With the UNESCO designation, this adored, lively, and diverse city – the capital of India's most populous state – is now in the spotlight for what has consistently characterized its essence: an immense devotion for food. "'What's for dinner, how should it be prepared' is a ongoing dialogue from waking up until night in most homes," notes a local cultural expert. "And you are truly evaluated by the quality of food that comes out of your kitchen." Lucknow is famous for its succulent kebabs. A Heritage of Nawabi Cuisine The City of the Nawabs – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, evolved, and elevated to exquisite levels in their imperial kitchens. These imperial kitchens were hubs of food experimentation, blending Persian and local Indian styles to create what became known as the cuisine of Awadh. It was during this time that Lucknow's most famous kebabs were fashioned. Legend has it that the mutton galouti was created to feed an elderly nawab who had lost his teeth. His chefs minced the meat with papaya, kesar, and a blend of spices and made it so fine that it required no chewing. But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly sealed with a flour paste. A Diverse Culinary Landscape In addition to the well-known kebabs and biryani, the culinary masters 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 doesn't just celebrates fresh harvests but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks. The city offers special seasonal delights, such as Makkhan Malai, a special frothy dessert, when it gets cold. Hidden Gems and Legacy Eateries Nearly on every corner, there are little shops and stalls – lesser-known gems that are wildly loved by the locals. In the central district of Hazratganj, large gatherings start milling around from 5 am at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in kulhads, along with incredibly soft buns slathered with freshly churned white butter. In the morning, one can visit a simple joint situated in the old city area of Aminabad. Nearly 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 creamy spiced tea. Ensuring Legacy Continues The city also offers special treats of the season, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is intricate and complicated. The vendor beats the milk and then sets it out at night, allowing the nighttime moisture to give it its unique light consistency. On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but say that their children are reluctant to master the skill. A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its hidden eateries. Every dish in Lucknow comes with a history – shaped by family-run food businesses, from modest street carts to busy restaurants, and closely held family recipes. The worldwide honor, it is believed, will encourage more people worldwide to discover these stories and experience the city to taste the culinary delights of Lucknow.