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Mouth-watering kebabs, fragrant biryani, and airy, ethereal desserts.

The metropolis in India's north of Lucknow has long been a dream destination for epicures, with locals and visitors alike celebrating its exquisite cuisine.

A Global Honor

Recently, UNESCO honored it as a Creative City of Gastronomy – including it in a select group of global cities and igniting hopes that it will spotlight Lucknow's sublime food. With this title, it enters a worldwide network of over 400 urban centers across over 100 countries focused on promoting "artistic expression as a driver of development that sustains urban life".

The recognition "is a testament to its deep-rooted gastronomic legacy and dynamic gastronomic culture," according to a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of seventy urban centers around the world.

A Metropolis Shaped by Cuisine

The accolade for this historic city is no surprise to its inhabitants or passionate food lovers. Many echo the opinion that it is "a recognition that was delayed".

With the UNESCO accolade, this cherished, bustling, and diverse city – the administrative center of India's largest state – is at last in the spotlight for what has always shaped its heart: an unparalleled love for food.

"'What's for dinner, how will it be cooked' is a ongoing dialogue from waking up until going to bed in most homes," notes a local cultural expert. "And you are often assessed by the standard of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's often referred to after its historic opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, perfected, and raised to exquisite levels in their royal kitchens.

These kitchens of the nobility were epicenters of gastronomic creativity, fusing Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's iconic kebabs were fashioned. As the tale is told that the galouti kebab was invented to cater to an ageing nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.

But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid tightly sealed with dough.

A Diverse Culinary Landscape

In addition to the obvious kebabs and biryani, the cooks also created a repertoire 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 additionally a vegetarian's paradise.

The local Baniya community's cuisine doesn't just celebrates local ingredients but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Virtually on countless corners, there are small establishments and kiosks – little-known delights that are immensely loved by the locals.

In the central district of Hazratganj, large gatherings start assembling from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with pillowy soft buns covered in hand-churned white butter.

In the morning, one can make their way to a no-frills joint operating in the old city area of Aminabad. Almost 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).

Preserving Tradition for the Future

The city also boasts remarkable seasonal delights, such as makkhan malai, a airy dessert found in the winter. The process of making it is scientific and complicated. The cook hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing frothy texture.

On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of but note that their younger generation do not want to master the craft.

A celebrity chef from Lucknow has noted that the city's rich food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its hidden eateries.

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

The global recognition, it is hoped, will encourage more people worldwide to learn these stories and experience the city to taste the culinary delights of Lucknow.