🔗 Share this article Flavorful Kebabs, Fragrant Biryani along with Much More: An Indian Metropolis Earns a Spot on Unesco Creative Cities List. Biryani in Lucknow is cooked on a low, leisurely heat, with the pot's lid securely closed with a paste of flour. Delectable kebabs, aromatic biryani, and fluffy, ethereal desserts. The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with residents and travelers alike celebrating its remarkable cuisine. Worldwide Recognition Last month, UNESCO honored it as a UNESCO Creative City for Gastronomy – placing it on a prestigious list of international urban centers and kindling hopes that it will spotlight Lucknow's sublime food. With this designation, it joins a worldwide network of over 400 metropolises across more than 100 countries focused on promoting "creativity as a key factor of sustainable urban development". The recognition "demonstrates its centuries-old gastronomic legacy and lively gastronomic culture," as noted by a official from UNESCO's Regional Office for South Asia. Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of seventy urban centers around the world. A City Defined by Food The accolade for this time-honored city comes as no surprise to its locals or passionate food lovers. Many share the view that it is "better late than never". With the UNESCO recognition, this beloved, chaotic, and eclectic city – the administrative center of India's biggest state – is now in the spotlight for what has perennially characterized its essence: an immense passion for food. "'What will be cooked, how will it be cooked' is a continued conversation from waking up until going to bed in many homes," notes a local cultural expert. "And you are often judged by the excellence of food that comes out of your kitchen." Lucknow is famous for its melt-in-the-mouth kebabs. A Royal Culinary Legacy The City of Nawabs – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were created, refined, and elevated to sublime levels in their imperial kitchens. These royal kitchens were hubs of gastronomic creativity, blending Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh. It was during this time that Lucknow's renowned kebabs were developed. As the tale is told that the mutton galouti was invented to cater to an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with raw papaya, kesar, and a blend of spices and made it so silky that it needed no chewing. But arguably the most significant contribution of the chefs 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 a flour paste. A Diverse Culinary Landscape Apart from the obvious kebabs and biryani, the culinary masters also built up a repertoire 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 additionally a dream for plant-based eaters. The local Baniya community's cuisine doesn't just showcases local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks. The city presents distinctive seasonal delights, such as Makkhan Malai, a one-of-a-kind cloud-like dessert, when it gets cold. Hidden Gems and Legacy Eateries Nearly on countless corners, there are little shops and kiosks – little-known gems that are wildly popular with the locals. In the city center of Hazratganj, large gatherings start assembling from 5 am at a legendary tea stall to get a steaming cup of milky masala chai, presented in clay glasses, 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 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 famous tea stall is celebrated for its creamy spiced tea. Safeguarding a Culinary Heritage The city also boasts special treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is intricate and demanding. The cook beats the milk and then sets it out 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. Many though express concern that their children are reluctant to master the skill. A well-known culinary expert from Lucknow has noted that the city's rich food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its hidden eateries. Every dish in Lucknow comes with a history – influenced by generational food businesses, from modest street carts to lively restaurants, and secret family recipes. The global recognition, it is anticipated, will inspire more people globally to discover these stories and travel to the city to savour the gastronomic treasures of Lucknow.