🔗 Share this article Kebabs, Fragrant Biryani along with a World More: A Historic Indian City Secures a Place on UNESCO's Creative Cities List. Biryani in Lucknow is simmered on a low, leisurely heat, with the pot's lid tightly closed with a paste of flour. Tempting kebabs, fragrant biryani, and whipped, cloud-like desserts. The historic city in northern India of Lucknow has long been a dream destination for epicures, with locals and visitors alike swearing by its exquisite cuisine. An International Accolade In a recent announcement, UNESCO recognised it as a Creative City of Gastronomy – placing it on a prestigious list of international urban centers and sparking hopes that it will highlight Lucknow's sublime food. With this designation, it joins a international community of cities metropolises across more than 100 countries focused on promoting "innovation as a key factor of city development that is sustainable". The accolade "is a testament to its profound gastronomic legacy and vibrant gastronomic culture," according to a official from UNESCO's Regional Office for South Asia. Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 global destinations internationally. A City Defined by Food The accolade for this time-honored city is hardly a shock to its inhabitants or passionate food lovers. Many share the view that it is "better late than never". With the UNESCO recognition, this adored, bustling, and eclectic city – the administrative center of India's largest state – is now in the limelight for what has consistently defined its essence: an immense love for food. "'What's for dinner, how should it be prepared' is a continued discussion from morning until going to bed in most homes," states a local cultural expert. "And you are truly assessed by the standard of food that emerges from your kitchen." Lucknow is famous for its incredibly tender kebabs. A Royal Culinary Legacy The City of Nawabs – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were created, perfected, and elevated to extraordinary levels in their opulent kitchens. These royal kitchens were centers of food experimentation, 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 renowned kebabs were developed. As the tale is told that the galouti kebab was created to feed an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, saffron, and spices and made it so fine that it required no chewing. But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid securely closed with a flour paste. More Than Just Famous Dishes Apart from the well-known kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (rich 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 Baniya community's cuisine doesn't just highlights 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 distinctive treats for the season, such as Makkhan Malai, a unique frothy dessert, during winter months. Iconic Stalls and Historic Shops Nearly on every corner, there are tiny kiosks and stalls – lesser-known gems that are extremely loved by the locals. In the central district of Hazratganj, huge crowds start assembling from the crack of dawn at a legendary tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with incredibly soft buns slathered with freshly churned white butter. For breakfast, one can visit a no-frills joint operating in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A legendary tea stall is celebrated for its milky masala chai. Ensuring Legacy Continues The city also boasts special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The technique of making it is intricate and involved. The vendor beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing frothy texture. On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but note that their children are reluctant to take up the craft. A renowned chef from Lucknow has frequently stated that the city's immense food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its hidden eateries. Every dish in Lucknow comes with a history – shaped by generational food businesses, from modest street carts to lively restaurants, and guarded family recipes. The global recognition, it is believed, will encourage more people worldwide to explore these narratives and experience the city to savour the gastronomic treasures of Lucknow.