🔗 Share this article Succulent Kebabs, Aromatic Biryani and So Much More: Indian City Secures a Place on the UNESCO Creative Cities List. Biryani in Lucknow is cooked on a low, leisurely heat, with the pot's lid tightly sealed with a paste of flour. Tempting kebabs, scented biryani, and airy, cloud-like desserts. The northern Indian city of Lucknow has forever been a haven for gastronomes, with inhabitants and travelers equally swearing by its remarkable cuisine. A Global Honor In a recent announcement, Unesco honored it as a City of Gastronomy within its Creative Cities Network – including it in a select group of global cities and sparking hopes that it will spotlight Lucknow's peerless food. With this status, it becomes part of a global network of over 400 urban centers across more than 100 countries focused on promoting "artistic expression as a catalyst of city development that is sustainable". The accolade "is a testament to its centuries-old culinary traditions and vibrant gastronomic culture," as noted by a representative from UNESCO's Regional Office for South Asia. Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of 70 global destinations internationally. An Urban Center with a Culinary Soul The recognition for this time-honored city is no surprise to its residents or dedicated food lovers. Many share the view that it is "an honor long overdue". With the UNESCO accolade, this cherished, chaotic, and diverse city – the capital of India's largest state – is at last in the limelight for what has always defined its essence: an unparalleled love for food. "'What's for dinner, the method of preparation' is a continued conversation from morning until night in most homes," explains a local cultural expert. "And you are truly evaluated by the excellence of food that comes out of your kitchen." Lucknow is famous for its melt-in-the-mouth kebabs. An Imperial Food Tradition The City of the Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were created, refined, and raised to sublime levels in their imperial kitchens. These royal kitchens were hubs of gastronomic creativity, blending Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh. It was in this era that Lucknow's most famous kebabs were fashioned. The story goes that the galouti kebab was created to feed an elderly nawab who had lost his teeth. His culinary artists processed the meat with papaya, saffron, and a blend of spices and made it so soft that it needed no chewing. But arguably the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover tightly closed with dough. A Diverse Culinary Landscape Apart from the famous 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 decadent bread pudding). However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters. The local Baniya community's cuisine not only celebrates seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks. The city showcases distinctive seasonal delights, such as Makkhan Malai, a unique airy dessert, when it gets cold. Iconic Stalls and Historic Shops Almost on countless corners, there are little shops and kiosks – hidden gems that are wildly popular with the locals. In the heart of the city of Hazratganj, huge crowds start milling around from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with pillowy soft buns slathered with freshly churned white butter. For breakfast, one can visit a simple joint located in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A renowned tea stall is known for its creamy spiced tea. Safeguarding a Culinary Heritage The city also offers remarkable treats of the season, such as makkhan malai, a frothy dessert found in the winter. The process of making it is intricate and complicated. The cook whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing airy feel. On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many but say that their younger generation do not want to take up the art. A well-known culinary expert from Lucknow has often said that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its hidden eateries. Every dish in Lucknow comes with a history – crafted by family-run food businesses, from humble street carts to busy restaurants, and secret family recipes. The worldwide honor, it is hoped, will inspire more people around the world to discover these stories and travel to the city to taste the culinary delights of Lucknow.