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

The northern Indian city of Lucknow has consistently been a food lovers' paradise, with locals and visitors alike praising its exquisite cuisine.

Worldwide Recognition

Recently, Unesco designated it as a UNESCO Creative City for Gastronomy – placing it on a exclusive group of international urban centers and igniting hopes that it will spotlight Lucknow's peerless food. With this title, it enters a international community of cities urban centers across over 100 countries dedicated to promoting "artistic expression as a key factor of development that sustains urban life".

The accolade "is a testament to its profound gastronomic legacy and dynamic culinary scene," as stated by a spokesperson from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of 70 cities internationally.

An Urban Center with a Culinary Soul

The accolade for this historic city arrives as no surprise to its locals or dedicated food lovers. Many agree with the sentiment that it is "a recognition that was delayed".

With the UNESCO recognition, this beloved, chaotic, and diverse city – the administrative center of India's most populous state – is now in the limelight for what has always characterized its heart: an profound devotion for food.

"'The day's menu, how will it be cooked' is a ongoing discussion from morning until going to bed in many homes," explains a local cultural expert. "And you are actually judged by the standard of food that emerges from your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were created, refined, and taken to extraordinary levels in their imperial kitchens.

These kitchens of the nobility were centers of food experimentation, blending Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's renowned kebabs were created. As the tale is told that the mutton galouti was created to cater to an elderly nawab who had no longer had his teeth. His cooks processed the meat with papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.

But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely sealed with a flour paste.

Beyond Kebabs and Biryani

Besides the well-known kebabs and biryani, the cooks also developed a repertoire 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 also a dream for plant-based eaters.

The local Baniya community's cuisine doesn't just showcases fresh harvests but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

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

In the city center of Hazratganj, throngs of people start gathering from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with fluffy buns covered in freshly churned white butter.

To start the day, one can visit a unpretentious joint located in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also presents special treats of the season, such as makkhan malai, a frothy dessert found in the winter. The method of making it is precise and demanding. The cook beats the milk and then exposes it at night, allowing the nighttime moisture to give it its unique light consistency.

On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many however express concern that their younger generation do not want to take up the skill.

A well-known culinary expert from Lucknow has often said that the city's profound food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its under-the-radar eateries.

Every dish in Lucknow comes with a history – crafted by generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.

The international acclaim, it is believed, will encourage more people around the world to discover these stories and visit the city to savour the food wonders of Lucknow.