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Tempting kebabs, fragrant biryani, and whipped, cloud-like desserts.

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

A Global Honor

Last month, Unesco honored it as a UNESCO Creative City for Gastronomy – placing it on a prestigious list of global cities and igniting hopes that it will highlight Lucknow's exceptional food. With this title, it joins a global network of over 400 metropolises across more than 100 countries dedicated to promoting "innovation as a key factor of development that sustains urban life".

The accolade "demonstrates its centuries-old food heritage and dynamic food ecosystem," as stated by a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this coveted list of seventy urban centers internationally.

An Urban Center with a Culinary Soul

The recognition for this time-honored city arrives as little surprise to its inhabitants or passionate food lovers. Many share the sentiment that it is "an honor long overdue".

With the UNESCO accolade, this beloved, chaotic, and diverse city – the administrative center of India's biggest state – is now in the limelight for what has perennially characterized its soul: an profound devotion for food.

"'What will be cooked, how should it be prepared' is a continued discussion from waking up until night in most homes," notes a local cultural expert. "And you are often judged by the quality of food that is produced in your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were conceived, refined, and raised to exquisite levels in their royal kitchens.

These kitchens of the nobility were hubs of gastronomic creativity, blending Persian and native Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's iconic kebabs were developed. Legend has it that the galouti kebab was devised to feed an ageing nawab who had no longer had his teeth. His cooks minced the meat with papaya, saffron, and spices and made it so fine that it required no chewing.

But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid securely sealed with a flour paste.

Beyond Kebabs and Biryani

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

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

The local Baniya community's cuisine doesn't just showcases seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Virtually on many street corners, there are small establishments and kiosks – hidden treasures that are extremely favored by the locals.

In the central district of Hazratganj, huge crowds start milling around from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with incredibly soft buns slathered with freshly churned white butter.

For breakfast, one can visit a simple joint situated in the historic quarter of Aminabad. Almost 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).

Safeguarding a Culinary Heritage

The city also boasts special seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The process of making it is precise and complicated. The vendor beats the milk and then sets it out at night, allowing the dew to give it its unique frothy texture.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of however say that their younger generation are reluctant to learn the craft.

A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy puts it right on top 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 hidden eateries.

Every dish in Lucknow comes with a history – shaped by generational food businesses, from modest street carts to busy restaurants, and secret family recipes.

The global recognition, it is anticipated, will inspire more people worldwide to learn these tales and visit the city to delight in the culinary delights of Lucknow.