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Mouth-watering kebabs, scented biryani, and fluffy, cloud-like desserts.

The historic city in northern India of Lucknow has forever been a dream destination for epicures, with residents and visitors equally swearing by its remarkable cuisine.

A Global Honor

Recently, UNESCO recognised it as a Creative City of Gastronomy – placing it on a prestigious list of global cities and sparking hopes that it will highlight Lucknow's peerless food. With this status, it enters a worldwide network of more than four hundred cities across more than 100 countries dedicated to promoting "innovation as a driver of development that sustains urban life".

The accolade "demonstrates its deep-rooted culinary traditions and dynamic food ecosystem," as noted by a representative from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 cities internationally.

A Metropolis Shaped by Cuisine

The recognition for this time-honored city is hardly a shock to its locals or avid food lovers. Many share the view that it is "a recognition that was delayed".

With the UNESCO designation, this beloved, lively, and diverse city – the administrative center of India's biggest state – is at last in the spotlight for what has consistently characterized its essence: an immense passion for food.

"'What will be cooked, how should it be prepared' is a ongoing conversation from morning until going to bed in most homes," explains a local cultural expert. "And you are actually evaluated by the excellence of food that comes out of your kitchen."

A Royal Culinary Legacy

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

These royal kitchens were centers of gastronomic creativity, fusing 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. The story goes that the mutton galouti was created to cater to an elderly nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, saffron, and a blend of 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, slow heat, with the container's cover tightly sealed with a flour paste.

Beyond Kebabs and Biryani

Apart from the well-known kebabs and biryani, the cooks also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.

The local traditionally vegetarian community's cuisine not only highlights fresh harvests but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Virtually on countless corners, there are tiny kiosks and stalls – hidden treasures that are wildly favored by the locals.

In the city center of Hazratganj, huge crowds start milling around from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with pillowy soft buns lathered with hand-churned white butter.

For breakfast, one can visit a unpretentious joint operating in the old city area of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers unique treats of the season, such as makkhan malai, a frothy dessert available in the winter. The method of making it is precise and demanding. The cook hand-churns the milk and then leaves it out at night, allowing the dew to give it its amazing frothy texture.

On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some though say that their children are reluctant to master the craft.

A celebrity chef from Lucknow has noted that the city's immense food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.

Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.

The international acclaim, it is hoped, will inspire more people around the world to discover these narratives and visit the city to taste the culinary delights of Lucknow.