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Mouth-watering kebabs, aromatic biryani, and fluffy, cloud-like desserts.

The historic city in northern India of Lucknow has long been a food lovers' paradise, with inhabitants and tourists equally praising its exquisite cuisine.

Worldwide Recognition

Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – placing it on a select group of world cities and sparking hopes that it will spotlight Lucknow's sublime food. With this designation, it joins a global network of cities cities across more than 100 countries dedicated to promoting "artistic expression as a driver of sustainable urban development".

The honor "is a testament to its deep-rooted culinary traditions and dynamic food ecosystem," according to a representative from UNESCO's regional bureau for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of 70 cities worldwide.

A Metropolis Shaped by Cuisine

The recognition for this time-honored city is little surprise to its residents or passionate food lovers. Many echo the sentiment that it is "an honor long overdue".

With the UNESCO recognition, this cherished, bustling, and diverse city – the capital of India's largest state – is now in the limelight for what has perennially shaped its heart: an profound passion for food.

"'The day's menu, how should it be prepared' is a ongoing dialogue from waking up until night in most homes," states a local cultural expert. "And you are actually evaluated by the excellence of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were invented, refined, and taken to exquisite levels in their imperial kitchens.

These royal kitchens were centers of culinary innovations, merging Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's renowned kebabs were created. Legend has it that the galouti kebab was invented to feed an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, saffron, and spices and made it so soft that it needed no chewing.

But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover tightly sealed with a flour paste.

More Than Just Famous Dishes

Apart from the obvious kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.

The local traditionally vegetarian community's cuisine not only showcases local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Nearly on countless corners, there are tiny kiosks and carts – little-known gems that are immensely popular with the locals.

In the central district of Hazratganj, large gatherings start assembling from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with pillowy soft buns lathered with freshly churned white butter.

To start the day, one can make their way to a simple joint operating in the old city area of Aminabad. Nearly 150 years after it was founded, 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 presents unique treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is precise and demanding. The artisan hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing frothy texture.

On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of though express concern that their children are unwilling to learn the skill.

A renowned chef from Lucknow has often said that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its lesser-known eateries.

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

The worldwide honor, it is believed, will encourage more people globally to discover these narratives and visit the city to savour the gastronomic treasures of Lucknow.