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Mouth-watering kebabs, aromatic biryani, and fluffy, ethereal desserts.

The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with locals and visitors alike celebrating its exquisite cuisine.

An International Accolade

Last month, UNESCO honored it as a Creative City of Gastronomy – including it in a select roster of international urban centers and sparking hopes that it will highlight Lucknow's sublime food. With this designation, it joins a international community of cities metropolises across over 100 countries committed to promoting "artistic expression as a driver of sustainable urban development".

The honor "is a testament to its deep-rooted culinary traditions and vibrant food ecosystem," as stated 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 coveted list of 70 global destinations around the world.

A City Defined by Food

The accolade for this time-honored city comes as no surprise to its locals or passionate food lovers. Many agree with the sentiment that it is "better late than never".

With the UNESCO recognition, this cherished, chaotic, and eclectic city – the administrative center of India's most populous state – is finally in the spotlight for what has always characterized its soul: an profound passion for food.

"'What's for dinner, the method of preparation' is a continued discussion from morning until going to bed in many homes," states a local cultural expert. "And you are truly assessed by the quality of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were conceived, evolved, and elevated to extraordinary levels in their imperial kitchens.

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

It was in that period that Lucknow's renowned kebabs were fashioned. The story goes that the mutton galouti was invented to cater to an elderly nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, kesar, and a blend of spices and made it so fine that it required no chewing.

But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly sealed with a flour paste.

Beyond Kebabs and Biryani

In addition to the famous kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

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

The local Baniya community's cuisine not only highlights fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Nearly on every corner, there are tiny kiosks and carts – hidden delights that are extremely loved by the locals.

In the central district of Hazratganj, throngs of people start assembling from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with fluffy buns covered in hand-churned white butter.

In the morning, one can visit a no-frills joint situated in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also presents special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The process of making it is precise and demanding. The artisan hand-churns the milk and then exposes it at night, allowing the dew to give it its amazing light consistency.

On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many though say that their younger generation do not want to learn the craft.

A renowned chef from Lucknow has frequently stated that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its hidden eateries.

Every dish in Lucknow has a narrative – crafted by family-run food businesses, from modest street carts to bustling restaurants, and closely held family recipes.

The international acclaim, it is anticipated, will motivate more people globally to learn these tales and travel to the city to taste the culinary delights of Lucknow.