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

The northern Indian city of Lucknow has consistently been a dream destination for epicures, with inhabitants and tourists alike swearing by its superb cuisine.

Worldwide Recognition

Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive group of global cities and kindling hopes that it will showcase Lucknow's sublime food. With this designation, it joins a worldwide network of over 400 cities across more than 100 countries committed to promoting "innovation as a driver of sustainable urban development".

The accolade "is a testament to its centuries-old food heritage and lively gastronomic culture," as stated by a spokesperson 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 cities around the world.

An Urban Center with a Culinary Soul

The accolade for this historic city is hardly a shock to its inhabitants or dedicated food lovers. Many agree with the opinion that it is "better late than never".

With the UNESCO designation, this cherished, bustling, and eclectic city – the capital of India's largest state – is now in the global gaze for what has perennially characterized its soul: an unparalleled passion for food.

"'What's for dinner, how should it be prepared' is a ongoing dialogue from morning until going to bed in most homes," states a local cultural expert. "And you are actually evaluated by the excellence of food that is produced in your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's widely known after its historic affluent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were invented, refined, and elevated to extraordinary levels in their imperial kitchens.

These royal kitchens were centers of gastronomic creativity, fusing Iranian and local Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's most famous kebabs were fashioned. Legend has it that the galouti kebab was devised to cater to an elderly nawab who had lost his teeth. His culinary artists ground the meat with raw papaya, saffron, and a blend of spices and made it so fine 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 cooked on a gentle, slow heat, with the pot's lid tightly closed with a flour paste.

Beyond Kebabs and Biryani

Apart from the well-known kebabs and biryani, the cooks also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.

The local Baniya community's cuisine not only celebrates fresh harvests but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Virtually on countless corners, there are small establishments and kiosks – lesser-known delights that are wildly favored by the locals.

In the city center of Hazratganj, throngs of people start milling around 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 slathered with freshly churned white butter.

To start the day, one can make their way to a unpretentious joint situated in the old city area of Aminabad. Almost 150 years after it was set up, 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 boasts unique treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is scientific and complicated. The vendor hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible airy feel.

On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of however say that their children are reluctant to take up the art.

A renowned chef from Lucknow has noted that the city's rich food legacy puts 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 lively restaurants, and guarded family recipes.

The global recognition, it is hoped, will inspire more people globally to discover these stories and experience the city to delight in the culinary delights of Lucknow.