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

The historic city in northern India of Lucknow has long been a food lovers' paradise, with locals and tourists equally swearing by its superb cuisine.

An International Accolade

Last month, Unesco designated it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious group of world cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this designation, it enters a global network of more than four hundred cities across over 100 countries committed to promoting "innovation as a driver of development that sustains urban life".

The honor "stands as proof of its profound food heritage and lively culinary scene," as noted by a official from UNESCO's Regional Office for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of seventy urban centers worldwide.

A Metropolis Shaped by Cuisine

The accolade for this time-honored city arrives as little surprise to its locals or dedicated food lovers. Many share the opinion that it is "better late than never".

With the UNESCO accolade, this cherished, chaotic, and diverse city – the capital of India's most populous state – is at last in the global gaze for what has consistently characterized its essence: an unparalleled love for food.

"'What's for dinner, how will it be cooked' is a constant dialogue from waking up until going to bed in most homes," explains a local cultural expert. "And you are actually judged by the quality of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's popularly called after its historic wealthy Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were conceived, perfected, and elevated to extraordinary levels in their royal kitchens.

These kitchens of the nobility were epicenters of food experimentation, fusing Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's renowned kebabs were fashioned. The story goes that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His cooks minced the meat with papaya, saffron, and spices and made it so silky that it needed no chewing.

But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover securely closed with dough.

More Than Just Famous Dishes

Besides the famous kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

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

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

Iconic Stalls and Historic Shops

Nearly on every corner, there are small establishments and stalls – lesser-known gems that are immensely favored by the locals.

In the central district of Hazratganj, large gatherings start assembling from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, offered in clay glasses, along with fluffy buns slathered with hand-churned white butter.

For breakfast, one can make their way to a unpretentious joint operating in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The method of making it is precise and involved. The cook whisks the milk and then exposes it at night, allowing the dew to give it its amazing frothy texture.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Many but say that their children do not want to take up the art.

A well-known culinary expert from Lucknow has frequently stated that the city's profound 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 has a narrative – crafted by multi-generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.

The worldwide honor, it is anticipated, will inspire more people globally to explore these tales and visit the city to savour the culinary delights of Lucknow.