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Tempting kebabs, aromatic biryani, and whipped, ethereal desserts.

The historic city in northern India of Lucknow has forever been a dream destination for epicures, with inhabitants and travelers alike celebrating its exquisite cuisine.

A Global Honor

Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – adding it to a prestigious roster of world cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this designation, it enters a worldwide network of over 400 metropolises across more than 100 countries committed to promoting "innovation as a catalyst of city development that is sustainable".

The honor "demonstrates its deep-rooted gastronomic legacy and vibrant culinary scene," as stated by a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this prestigious list of 70 cities internationally.

A City Defined by Food

The recognition for this historic city arrives as hardly a shock to its locals or passionate food lovers. Many echo the sentiment that it is "a recognition that was delayed".

With the UNESCO recognition, this adored, chaotic, and diverse city – the capital of India's biggest state – is now in the global gaze for what has always defined its essence: an immense passion for food.

"'What will be cooked, how should it be prepared' is a constant dialogue from waking up until going to bed in many homes," states a local cultural expert. "And you are often assessed by the excellence of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The City of the 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 conceived, refined, and elevated to exquisite levels in their opulent kitchens.

These royal kitchens were centers of gastronomic creativity, merging Iranian and local Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's most famous kebabs were developed. As the tale is told that the mutton galouti was invented to cater to an ageing nawab who had no longer had his teeth. His chefs processed 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 cooked on a gentle, leisurely heat, with the pot's lid tightly closed with a flour paste.

Beyond Kebabs and Biryani

In addition to the well-known kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

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

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

Hidden Gems and Legacy Eateries

Almost on many street corners, there are little shops and stalls – lesser-known treasures that are immensely popular with the locals.

In the heart of the city of Hazratganj, throngs of people start milling around from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with fluffy buns covered in freshly churned white butter.

In the morning, one can visit a unpretentious joint situated in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also presents special seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is scientific and involved. The vendor whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing frothy texture.

On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many but express concern that their younger generation are unwilling to take up the skill.

A celebrity chef from Lucknow has often said that the city's immense food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its hidden eateries.

Every dish in Lucknow tells a story – shaped by family-run food businesses, from modest street carts to lively restaurants, and secret family recipes.

The international acclaim, it is anticipated, will inspire more people globally to explore these tales and experience the city to delight in the food wonders of Lucknow.