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Tempting kebabs, scented biryani, and fluffy, ethereal desserts.

The metropolis in India's north of Lucknow has long been a dream destination for epicures, with inhabitants and visitors equally swearing by its exquisite cuisine.

Worldwide Recognition

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – including it in a select list of world cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this designation, it enters a global network of over 400 cities across more than 100 countries committed to promoting "innovation as a key factor of sustainable urban development".

The accolade "demonstrates its centuries-old food heritage and vibrant culinary scene," as noted by a spokesperson from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of seventy urban centers worldwide.

An Urban Center with a Culinary Soul

The honor for this venerable city arrives as no surprise to its inhabitants or avid food lovers. Many agree with the view that it is "better late than never".

With the UNESCO recognition, this adored, lively, and eclectic city – the administrative center of India's most populous state – is at last in the spotlight for what has perennially characterized its essence: an immense passion for food.

"'What will be cooked, the method of preparation' is a constant dialogue from morning until night in many homes," explains a local cultural expert. "And you are often judged by the standard of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

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

These kitchens of the nobility were epicenters of food experimentation, 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 renowned kebabs were created. Legend has it that the galouti kebab was invented to feed an elderly nawab who had lost his teeth. His chefs minced 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 cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover securely closed with dough.

More Than Just Famous Dishes

Besides 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 decadent bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.

The local traditionally vegetarian community's cuisine not only showcases local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Virtually on many street corners, there are small establishments and stalls – lesser-known treasures that are extremely popular with the locals.

In the central district of Hazratganj, large gatherings start assembling from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with incredibly soft buns lathered with hand-churned white butter.

For breakfast, one can make their way to a unpretentious joint operating 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).

Preserving Tradition for the Future

The city also presents unique seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is intricate and involved. The vendor beats the milk and then exposes it at night, allowing the dew to give it its incredible frothy texture.

On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but note that their children are unwilling to take up the craft.

A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy positions 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 build recognition about its hidden eateries.

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

The global recognition, it is believed, will encourage more people globally to discover these narratives and experience the city to delight in the food wonders of Lucknow.