🔗 Share this article Succulent Kebabs, Biryani and So Much More: A Historic Indian City Gains Recognition on the UNESCO Creative Cities List. Biryani in Lucknow is cooked on a gentle, leisurely heat, with the vessel's cover tightly closed with a paste of flour. Tempting kebabs, scented biryani, and fluffy, cloud-like desserts. The northern Indian city of Lucknow has consistently been a food lovers' paradise, with locals and tourists equally celebrating its superb cuisine. Worldwide Recognition In a recent announcement, UNESCO honored it as a Creative City of Gastronomy – adding it to a prestigious list of global cities and igniting hopes that it will showcase Lucknow's sublime food. With this designation, it joins a global network of more than four hundred cities across over 100 countries focused on promoting "innovation as a key factor of city development that is sustainable". The accolade "demonstrates its profound culinary traditions and dynamic gastronomic culture," as noted by a spokesperson from Unesco's regional bureau for South Asia. Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of seventy urban centers around the world. An Urban Center with a Culinary Soul The recognition for this historic city is hardly a shock to its locals or dedicated food lovers. Many echo the sentiment that it is "a recognition that was delayed". With the UNESCO accolade, this adored, bustling, and diverse city – the administrative center of India's most populous state – is now in the limelight for what has always defined its heart: an unparalleled devotion for food. "'What will be cooked, how should it be prepared' is a continued conversation from waking up until going to bed in many homes," notes a local cultural expert. "And you are actually evaluated by the standard of food that is produced in your kitchen." Lucknow is celebrated for its melt-in-the-mouth kebabs. A Heritage of Nawabi Cuisine The City of Nawabs – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were invented, perfected, and raised to extraordinary levels in their opulent kitchens. These royal kitchens were hubs of gastronomic creativity, merging Iranian and local Indian styles to create what became known as the cuisine of Awadh. It was in this era that Lucknow's renowned kebabs were created. The story goes that the galouti kebab was devised to feed an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, saffron, and 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 prepared on a low, slow heat, with the container's cover tightly sealed with a flour paste. Beyond Kebabs and Biryani In addition to the obvious kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding). However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians. The local Baniya community's cuisine not only celebrates seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks. The city presents distinctive seasonal delights, such as Makkhan Malai, a special cloud-like dessert, in the winter. Time-Tested Food Joints Almost on many street corners, there are tiny kiosks and stalls – lesser-known delights that are immensely loved by the locals. In the central district of Hazratganj, throngs of people start assembling from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with fluffy buns covered in hand-churned white butter. In the morning, one can make their way to a simple joint located in the historic quarter of Aminabad. Nearly 150 years after it was set up, 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 celebrated for its creamy masala chai. Safeguarding a Culinary Heritage The city also boasts special seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is scientific and demanding. The vendor whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing light consistency. On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of but note that their younger generation are reluctant to learn the skill. A celebrity chef from Lucknow has frequently stated 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 occur only if Lucknow can now create awareness about its under-the-radar eateries. Every dish in Lucknow comes with a history – influenced by generational food businesses, from humble street carts to lively restaurants, and closely held family recipes. The international acclaim, it is hoped, will inspire more people worldwide to learn these tales and travel to the city to savour the gastronomic treasures of Lucknow.