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Delectable kebabs, fragrant biryani, and fluffy, ethereal desserts.

The northern Indian city of Lucknow has consistently been a dream destination for epicures, with residents and travelers alike swearing by its remarkable cuisine.

A Global Honor

Last month, Unesco designated it as a Creative City of Gastronomy – adding it to a exclusive group of global cities and igniting hopes that it will highlight Lucknow's sublime food. With this title, it becomes part of a worldwide network of over 400 urban centers across over 100 countries committed to promoting "artistic expression as a catalyst of city development that is sustainable".

The recognition "demonstrates its deep-rooted gastronomic legacy and lively food ecosystem," according to a representative from UNESCO's Regional Office for South Asia.

Lucknow is just the second Indian city – after 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 accolade for this time-honored city is little surprise to its residents or passionate food lovers. Many agree with the sentiment that it is "a recognition that was delayed".

With the UNESCO recognition, this adored, chaotic, and eclectic city – the capital of India's largest state – is at last in the global gaze for what has perennially characterized its heart: an profound passion for food.

"'The day's menu, the method of preparation' is a ongoing discussion from waking up until going to bed in many homes," states a local cultural expert. "And you are truly evaluated by the excellence of food that comes out of your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were conceived, perfected, and taken to sublime levels in their royal kitchens.

These royal kitchens were epicenters of culinary innovations, blending Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's iconic kebabs were developed. The story goes that the mutton galouti was devised to cater to an ageing nawab who had lost his teeth. His culinary artists ground the meat with raw papaya, saffron, and a blend of spices and made it so soft 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 prepared on a low, slow heat, with the pot's lid tightly closed with a flour paste.

More Than Just Famous Dishes

Apart from the well-known kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.

The local Baniya community's cuisine not only celebrates seasonal produce but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Almost on many street corners, there are tiny kiosks and stalls – lesser-known gems that are extremely favored by the locals.

In the heart of the city of Hazratganj, large gatherings start gathering from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with incredibly soft buns lathered with hand-churned white butter.

To start the day, one can head to a unpretentious joint located in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also offers special treats of the season, such as makkhan malai, a airy dessert found in the winter. The process of making it is intricate and demanding. The artisan whisks the milk and then sets it out at night, allowing the dew to give it its unique airy feel.

On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of however say that their children are unwilling to master the craft.

A renowned chef from Lucknow has often said that the city's rich food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its lesser-known eateries.

Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.

The worldwide honor, it is anticipated, will inspire more people globally to learn these tales and visit the city to savour the food wonders of Lucknow.