🔗 Share this article Flavorful Kebabs, Fragrant Biryani along with Much More: Indian City Earns a Spot on the UNESCO Creative Cities List. Biryani in Lucknow is simmered on a gentle, slow heat, with the pot's lid tightly sealed with a paste of flour. Delectable kebabs, aromatic biryani, and fluffy, cloud-like desserts. The historic city in northern India of Lucknow has forever been a food lovers' paradise, with inhabitants and travelers alike celebrating its superb cuisine. An International Accolade Recently, UNESCO designated it as a UNESCO Creative City for Gastronomy – adding it to a prestigious list of international urban centers and igniting hopes that it will spotlight Lucknow's exceptional food. With this designation, it becomes part of a international community of over 400 metropolises across over 100 countries dedicated to promoting "creativity as a driver of sustainable urban development". The honor "demonstrates its profound gastronomic legacy and vibrant gastronomic culture," as stated by a spokesperson from Unesco's regional bureau for South Asia. Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 global destinations worldwide. A City Defined by Food The honor for this time-honored city is no surprise to its locals or dedicated food lovers. Many echo the opinion that it is "better late than never". With the UNESCO accolade, this adored, chaotic, and eclectic city – the capital of India's largest state – is now in the limelight for what has perennially shaped its heart: an unparalleled devotion for food. "'What will be cooked, how should it be prepared' is a ongoing discussion from morning until going to bed in many homes," notes a local cultural expert. "And you are truly evaluated by the quality of food that is produced in your kitchen." Lucknow is famous for its succulent kebabs. A Heritage of Nawabi Cuisine The City of Nawabs – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were invented, refined, and raised to extraordinary levels in their opulent kitchens. These royal kitchens were centers of gastronomic creativity, blending Persian and native Indian styles to create what became known as the cuisine of Awadh. It was in that period that Lucknow's most famous kebabs were fashioned. As the tale is told that the galouti kebab was invented to feed an ageing nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, saffron, and spices and made it so soft that it required no chewing. But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid tightly sealed with a flour paste. Beyond Kebabs and Biryani In addition to the famous kebabs and biryani, the culinary masters 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 not only about kebabs and biryani – the region is also a dream for plant-based eaters. The local traditionally vegetarian community's cuisine not only celebrates fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks. The city showcases distinctive treats for the season, such as Makkhan Malai, a one-of-a-kind airy dessert, during winter months. Hidden Gems and Legacy Eateries Virtually on every corner, there are small establishments and carts – little-known delights that are extremely popular with the locals. In the city center of Hazratganj, large gatherings start assembling from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with fluffy buns slathered with hand-churned white butter. In the morning, one can head to a no-frills joint situated in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A renowned tea stall is celebrated for its milky spiced tea. Safeguarding a Culinary Heritage The city also boasts remarkable seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The process of making it is intricate and demanding. The vendor hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing light consistency. On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many though say that their children do not want to master the craft. A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its under-the-radar eateries. Every dish in Lucknow has a narrative – shaped by family-run food businesses, from modest street carts to bustling restaurants, and closely held family recipes. The worldwide honor, it is hoped, will motivate more people around the world to discover these narratives and visit the city to taste the culinary delights of Lucknow.