๐ Share this article Flavorful Kebabs, Biryani along with So Much More: Indian City Secures a Place on Unesco Creative Cities List. Biryani in Lucknow is cooked on a low, leisurely heat, with the pot's lid securely sealed with dough. Tempting kebabs, aromatic biryani, and airy, cloud-like desserts. The historic city in northern India of Lucknow has long been a dream destination for epicures, with inhabitants and travelers equally praising its remarkable cuisine. An International Accolade Recently, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network โ adding it to a select group of global cities and kindling hopes that it will showcase Lucknow's exceptional food. With this status, it enters a worldwide network of more than four hundred urban centers across over 100 countries focused on promoting "innovation as a key factor of sustainable urban development". The accolade "stands as proof of its deep-rooted culinary traditions and vibrant food ecosystem," as stated by a official from UNESCO's regional bureau for South Asia. Lucknow is only the second Indian city โ following Hyderabad, which was picked in 2019 โ to secure a position in this coveted list of seventy urban centers worldwide. An Urban Center with a Culinary Soul The accolade for this time-honored city is hardly a shock to its inhabitants or dedicated food lovers. Many share the opinion that it is "better late than never". With the UNESCO recognition, this beloved, lively, and vibrant city โ the administrative center of India's biggest state โ is at last in the limelight for what has consistently shaped its essence: an profound devotion for food. "'What will be cooked, how will it be cooked' is a constant dialogue from morning until night in most homes," states a local cultural expert. "And you are truly assessed by the excellence of food that emerges from your kitchen." Lucknow is renowned for its melt-in-the-mouth kebabs. An Imperial Food Tradition The City of Nawabs โ as it's widely known after its 18th and 19th-century opulent Muslim rulers โ is renowned for its tender kebabs and a distinctive take on biryani that were invented, perfected, and raised to exquisite levels in their imperial kitchens. These kitchens of the nobility were epicenters of culinary innovations, fusing Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh. It was in that period that Lucknow's renowned kebabs were fashioned. Legend has it that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His cooks ground the meat with papaya, kesar, and spices and made it so soft that it required 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, leisurely heat, with the pot's lid tightly closed with dough. A Diverse Culinary Landscape In addition to the well-known kebabs and biryani, the culinary masters also built up a repertoire 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 โ the region is additionally a haven for vegetarians. The local traditionally vegetarian community's cuisine not only celebrates seasonal produce but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat โ spicy fried snacks. The city presents unique seasonal delights, such as Makkhan Malai, a unique airy dessert, when it gets cold. Iconic Stalls and Historic Shops Virtually on every corner, there are tiny kiosks and kiosks โ lesser-known delights that are extremely loved by the locals. In the central district of Hazratganj, large gatherings start gathering from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with incredibly soft buns slathered with hand-churned white butter. In the morning, one can make their way to a unpretentious joint situated in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets). A renowned tea stall is known for its milky spiced tea. Ensuring Legacy Continues The city also offers special seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is intricate and demanding. The vendor beats the milk and then exposes it at night, allowing the nighttime moisture to give it its unique light consistency. On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some but say that their younger generation are unwilling to learn the art. A celebrity chef from Lucknow has often said that the city's rich food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its lesser-known eateries. Every dish in Lucknow comes with a history โ crafted by multi-generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes. The international acclaim, it is believed, will motivate more people worldwide to discover these tales and visit the city to delight in the food wonders of Lucknow.