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Delectable kebabs, scented biryani, and whipped, ethereal desserts.

The historic city in northern India of Lucknow has long been a haven for gastronomes, with inhabitants and visitors equally swearing by its exquisite cuisine.

An International Accolade

In a recent announcement, UNESCO recognised it as a UNESCO Creative City for Gastronomy – placing it on a select list of world cities and kindling hopes that it will showcase Lucknow's sublime food. With this title, it joins a worldwide network of over 400 cities across more than 100 countries focused on promoting "artistic expression as a driver of sustainable urban development".

The honor "is a testament to its profound culinary traditions and vibrant culinary scene," according to a representative from Unesco's Regional Office for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of 70 global destinations worldwide.

A City Defined by Food

The honor for this historic city comes as no surprise to its locals or dedicated food lovers. Many agree with the sentiment that it is "an honor long overdue".

With the UNESCO recognition, this adored, bustling, and eclectic city – the capital of India's most populous state – is at last in the global gaze for what has always characterized its soul: an profound passion for food.

"'What will be cooked, the method of preparation' is a ongoing conversation from waking up until going to bed in most homes," explains a local cultural expert. "And you are often evaluated by the quality of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, evolved, and elevated to extraordinary levels in their imperial kitchens.

These royal kitchens were hubs of food experimentation, fusing 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 created. Legend has it that the mutton galouti was created to cater to an ageing nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, saffron, and spices and made it so soft that it needed no chewing.

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

Beyond Kebabs and Biryani

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

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

The local Baniya community's cuisine not only showcases fresh harvests but also offers the city its highly curated 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 kiosks – little-known delights that are wildly loved by the locals.

In the heart of the city of Hazratganj, huge crowds start milling around from early morning at a legendary tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with incredibly soft buns lathered with hand-churned white butter.

For breakfast, one can visit a simple joint operating 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).

Ensuring Legacy Continues

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 demanding. The cook hand-churns the milk and then sets it out at night, allowing the dew to give it its amazing airy feel.

On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some though express concern that their children are reluctant to learn the craft.

A renowned chef from Lucknow has frequently stated that the city's profound 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 occur only if Lucknow can now create awareness about its hidden eateries.

Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.

The worldwide honor, it is hoped, will motivate more people around the world to learn these narratives and experience the city to delight in the culinary delights of Lucknow.