🔗 Share this article Kebabs, Fragrant Biryani along with So Much More: A Historic Indian City Gains Recognition on Unesco Creative Cities List. Biryani in Lucknow is prepared on a low, leisurely heat, with the vessel's cover securely sealed with a paste of flour. Mouth-watering kebabs, aromatic biryani, and airy, cloud-like desserts. The metropolis in India's north of Lucknow has long been a haven for gastronomes, with residents and tourists alike swearing by its remarkable cuisine. An International Accolade In a recent announcement, Unesco designated it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious roster of world cities and kindling hopes that it will spotlight Lucknow's sublime food. With this title, it enters a worldwide network of cities metropolises across more than 100 countries dedicated to promoting "artistic expression as a key factor of sustainable urban development". The honor "demonstrates its centuries-old gastronomic legacy and vibrant food ecosystem," according to a official from Unesco's regional bureau for South Asia. Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of 70 cities internationally. A City Defined by Food The honor for this historic city is little surprise to its inhabitants or dedicated food lovers. Many share the view that it is "an honor long overdue". With the UNESCO designation, this beloved, bustling, and diverse city – the capital of India's biggest state – is now in the limelight for what has consistently defined its essence: an unparalleled passion for food. "'What's for dinner, how should it be prepared' is a constant dialogue from morning until night in most homes," notes a local cultural expert. "And you are actually judged by the quality of food that is produced in your kitchen." Lucknow is renowned for its melt-in-the-mouth kebabs. A Royal Culinary Legacy The Nawabi City – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were invented, evolved, and elevated to extraordinary levels in their royal kitchens. These royal kitchens were epicenters of gastronomic creativity, merging Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh. It was during this time that Lucknow's iconic kebabs were fashioned. Legend has it that the galouti kebab was invented to cater to 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 perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover tightly sealed with dough. Beyond Kebabs and Biryani Apart from the obvious kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding). However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise. The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks. The city presents unique seasonal delights, such as Makkhan Malai, a one-of-a-kind frothy dessert, in the winter. Time-Tested Food Joints Virtually on every corner, there are small establishments and stalls – hidden delights that are extremely popular with the locals. In the central district of Hazratganj, huge crowds start milling around from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with fluffy buns slathered with hand-churned white butter. To start the day, one can make their way to a unpretentious joint operating in the historic quarter 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 famous tea stall is celebrated for its creamy spiced tea. Safeguarding a Culinary Heritage The city also offers remarkable treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is intricate and complicated. The cook beats the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing airy feel. On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some though say that their younger generation do not want to learn the skill. A renowned chef from Lucknow has noted that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its hidden eateries. Every dish in Lucknow has a narrative – influenced by multi-generational food businesses, from modest street carts to busy restaurants, and closely held family recipes. The global recognition, it is hoped, will motivate more people worldwide to explore these stories and experience the city to taste the culinary delights of Lucknow.