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

The northern Indian city of Lucknow has long been a haven for gastronomes, with residents and travelers equally celebrating its remarkable cuisine.

An International Accolade

Recently, UNESCO recognised it as a Creative City of Gastronomy – placing it on a prestigious list of international urban centers and igniting hopes that it will spotlight Lucknow's exceptional food. With this title, it becomes part of a international community of cities urban centers across more than 100 countries dedicated to promoting "innovation as a driver of city development that is sustainable".

The accolade "demonstrates its profound culinary traditions and dynamic culinary scene," as noted by a representative 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 highly sought-after 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 passionate food lovers. Many agree with the view that it is "better late than never".

With the UNESCO accolade, this beloved, chaotic, and vibrant city – the administrative center of India's biggest state – is finally in the global gaze for what has consistently defined its heart: an unparalleled devotion for food.

"'What's for dinner, the method of preparation' is a ongoing discussion from morning until going to bed in most homes," notes a local cultural expert. "And you are actually assessed by the excellence of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, perfected, and raised to sublime levels in their imperial kitchens.

These imperial kitchens were centers of food experimentation, merging 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 created. Legend has it that the mutton galouti was created to feed an elderly nawab who had no longer had his teeth. His chefs minced the meat with raw papaya, kesar, and spices and made it so soft that it required no chewing.

But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover securely sealed with dough.

More Than Just Famous Dishes

Apart from the well-known kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.

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

Hidden Gems and Legacy Eateries

Nearly on countless corners, there are little shops and stalls – little-known treasures that are immensely loved by the locals.

In the central district of Hazratganj, large gatherings start gathering from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with fluffy buns slathered with freshly churned white butter.

For breakfast, one can head to a unpretentious joint operating in the historic quarter of Aminabad. Nearly 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 offers special seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The process of making it is precise and involved. The cook beats the milk and then sets it out at night, allowing the dew to give it its unique light consistency.

On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Some however note that their children are reluctant to learn the art.

A renowned chef from Lucknow has noted that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its hidden eateries.

Every dish in Lucknow tells a story – influenced by generational food businesses, from humble street carts to busy restaurants, and secret family recipes.

The global recognition, it is believed, will motivate more people worldwide to discover these narratives and travel to the city to taste the food wonders of Lucknow.