🔗 Share this article Flavorful Kebabs, Biryani and So Much More: An Indian Metropolis Gains Recognition on UNESCO's Creative Cities List. Biryani in Lucknow is cooked on a gentle, leisurely heat, with the vessel's cover securely sealed with a paste of flour. Delectable kebabs, aromatic biryani, and airy, ethereal desserts. The historic city in northern India of Lucknow has long been a food lovers' paradise, with residents and visitors alike celebrating its exquisite cuisine. Worldwide Recognition In a recent announcement, UNESCO honored it as a UNESCO Creative City for Gastronomy – including it in a prestigious group of global cities and sparking hopes that it will showcase Lucknow's sublime food. With this designation, it becomes part of a worldwide network of more than four hundred urban centers across more than 100 countries dedicated to promoting "creativity as a driver of sustainable urban development". The recognition "is a testament to its profound gastronomic legacy and vibrant gastronomic culture," as noted by a spokesperson from Unesco's regional bureau for South Asia. Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of seventy urban centers worldwide. A City Defined by Food The recognition for this time-honored city comes as hardly a shock to its residents or avid food lovers. Many echo the sentiment that it is "a recognition that was delayed". With the UNESCO designation, this beloved, chaotic, and vibrant city – the capital of India's largest state – is now in the limelight for what has always characterized its heart: an profound love for food. "'What will be cooked, how should it be prepared' is a continued conversation from morning until going to bed in many homes," notes a local cultural expert. "And you are truly judged by the excellence of food that comes out of your kitchen." Lucknow is famous for its succulent kebabs. A Heritage of Nawabi Cuisine The Nawabi City – as it's often referred to after its historic affluent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were conceived, refined, and elevated to exquisite levels in their royal kitchens. These royal kitchens were epicenters of food experimentation, merging Persian and native Indian styles to create what became known as the food of Awadh. It was during this time that Lucknow's renowned kebabs were fashioned. The story goes that the galouti kebab was devised to cater to an ageing nawab who had lost his teeth. His chefs ground the meat with papaya, saffron, and spices and made it so fine that it needed no chewing. But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly sealed with dough. Beyond Kebabs and Biryani In addition to the well-known kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding). However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise. The local Baniya community's cuisine doesn't just celebrates seasonal produce but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks. The city showcases special seasonal delights, such as Makkhan Malai, a one-of-a-kind frothy dessert, in the winter. Time-Tested Food Joints Nearly on many street corners, there are small establishments and stalls – hidden delights that are extremely favored by the locals. In the heart of the city of Hazratganj, throngs of people start milling around from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with fluffy buns covered in freshly churned white butter. To start the day, one can head to a simple joint operating in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A legendary tea stall is known for its milky spiced tea. Preserving Tradition for the Future The city also boasts unique seasonal delights, such as makkhan malai, a airy dessert found in the winter. The process of making it is scientific and involved. The cook whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its unique airy feel. On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some though express concern that their children do not want to master the craft. A celebrity chef from Lucknow has often said that the city's immense food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its lesser-known eateries. Every dish in Lucknow comes with a history – influenced by family-run food businesses, from modest street carts to bustling restaurants, and closely held family recipes. The global recognition, it is believed, will inspire more people globally to learn these narratives and visit the city to savour the food wonders of Lucknow.