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Tempting kebabs, scented biryani, and airy, cloud-like desserts.

The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with locals and travelers equally swearing by its exquisite cuisine.

A Global Honor

Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – including it in a exclusive group of international urban centers and igniting hopes that it will spotlight Lucknow's peerless food. With this designation, it joins a international community of cities urban centers across over 100 countries committed to promoting "artistic expression as a key factor of city development that is sustainable".

The honor "demonstrates its centuries-old food heritage and dynamic gastronomic culture," as stated by a official from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of 70 cities internationally.

A City Defined by Food

The recognition for this time-honored city comes as little surprise to its inhabitants or dedicated food lovers. Many agree with the view that it is "a recognition that was delayed".

With the UNESCO designation, this adored, chaotic, and eclectic city – the administrative center of India's largest state – is now in the global gaze for what has perennially shaped its soul: an immense passion for food.

"'What's for dinner, how will it be cooked' is a ongoing conversation from morning until going to bed in most homes," notes a local cultural expert. "And you are truly judged by the excellence of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were created, evolved, and taken to extraordinary levels in their opulent kitchens.

These kitchens of the nobility were epicenters of food experimentation, blending Persian and local Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's most famous kebabs were developed. Legend has it that the galouti kebab was invented to feed an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with raw papaya, saffron, and a blend of spices and made it so silky that it required no chewing.

But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover tightly closed with a flour paste.

Beyond Kebabs and Biryani

In addition to the famous kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.

The local Baniya community's cuisine not only showcases fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Almost on many street corners, there are little shops and kiosks – little-known treasures that are extremely favored by the locals.

In the city center of Hazratganj, large gatherings start gathering from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with pillowy soft buns covered in freshly churned white butter.

In the morning, one can make their way to a simple joint operating in the old city area of Aminabad. Almost 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).

Ensuring Legacy Continues

The city also offers special treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is precise and demanding. The cook hand-churns the milk and then sets it out at night, allowing the dew to give it its incredible light consistency.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of but express concern that their children are unwilling to master the art.

A renowned chef from Lucknow has noted that the city's rich food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its lesser-known eateries.

Every dish in Lucknow has a narrative – shaped by generational food businesses, from humble street carts to busy restaurants, and secret family recipes.

The global recognition, it is anticipated, will inspire more people around the world to explore these tales and travel to the city to savour the food wonders of Lucknow.