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

The northern Indian city of Lucknow has consistently been a food lovers' paradise, with residents and travelers alike swearing by its exquisite cuisine.

A Global Honor

Last month, UNESCO honored it as a UNESCO Creative City for Gastronomy – including it in a exclusive group of world cities and sparking hopes that it will highlight Lucknow's sublime food. With this status, it enters a worldwide network of over 400 urban centers across over 100 countries committed to promoting "innovation as a catalyst of sustainable urban development".

The accolade "demonstrates its profound gastronomic legacy and dynamic gastronomic culture," as stated by a official from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this coveted list of 70 global destinations worldwide.

A Metropolis Shaped by Cuisine

The accolade for this venerable city is hardly a shock to its inhabitants or avid food lovers. Many echo the opinion that it is "a recognition that was delayed".

With the UNESCO recognition, this beloved, lively, and diverse city – the capital of India's biggest state – is at last in the spotlight for what has always defined its heart: an immense love for food.

"'What's for dinner, how should it be prepared' is a constant discussion from morning until night in most homes," notes a local cultural expert. "And you are often judged by the quality of food that emerges from your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's widely known after its historic affluent Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were conceived, refined, and elevated to exquisite levels in their imperial kitchens.

These royal kitchens were centers of food experimentation, blending Persian and native 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. As the tale is told that the galouti kebab was created to cater to an elderly nawab who had lost his teeth. His chefs ground the meat with papaya, kesar, and spices and made it so fine that it needed no chewing.

But arguably the greatest 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 securely sealed with a flour paste.

Beyond Kebabs and Biryani

Besides the famous kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.

The local Baniya community's cuisine doesn't just celebrates fresh harvests but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Time-Tested Food Joints

Almost on every corner, there are little shops and carts – lesser-known treasures that are extremely favored by the locals.

In the heart of the city of Hazratganj, large gatherings start milling around from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with pillowy soft buns covered in freshly churned white butter.

To start the day, one can head to a no-frills joint located in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also presents special treats of the season, such as makkhan malai, a airy dessert found in the winter. The process of making it is scientific and complicated. The vendor beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible light consistency.

On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of however note that their younger generation are reluctant to master the art.

A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its hidden eateries.

Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.

The international acclaim, it is hoped, will encourage more people worldwide to learn these tales and experience the city to taste the gastronomic treasures of Lucknow.