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

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

Worldwide Recognition

Last month, UNESCO recognised it as a Creative City of Gastronomy – including it in a exclusive roster of world cities and igniting hopes that it will showcase Lucknow's exceptional food. With this title, it becomes part of a international community of over 400 cities across more than 100 countries dedicated to promoting "creativity as a key factor of sustainable urban development".

The recognition "is a testament to its centuries-old culinary traditions and dynamic food ecosystem," as noted by a representative from UNESCO's regional bureau for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of 70 cities internationally.

A Metropolis Shaped by Cuisine

The honor for this time-honored city arrives as hardly a shock to its inhabitants or passionate food lovers. Many echo the opinion that it is "an honor long overdue".

With the UNESCO recognition, this beloved, chaotic, and eclectic city – the administrative center of India's most populous state – is at last in the spotlight for what has perennially characterized its essence: an unparalleled passion for food.

"'The day's menu, how will it be cooked' is a constant conversation from morning until going to bed in most homes," explains a local cultural expert. "And you are truly evaluated by the standard of food that is produced in your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were created, evolved, and elevated to exquisite levels in their imperial kitchens.

These royal kitchens were epicenters of food experimentation, fusing Persian and local Indian styles to create what became known as the cuisine of Awadh.

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

But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely sealed with dough.

A Diverse Culinary Landscape

Apart from the famous kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.

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

Time-Tested Food Joints

Almost on many street corners, there are small establishments and stalls – hidden gems that are wildly loved by the locals.

In the heart of the city of Hazratganj, throngs of people start gathering from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with pillowy soft buns lathered with hand-churned white butter.

In the morning, one can head to a no-frills joint located in the historic quarter of Aminabad. Almost 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 offers remarkable seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is intricate and demanding. The vendor whisks the milk and then exposes it at night, allowing the dew to give it its amazing airy feel.

On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some however note that their children are reluctant to learn the art.

A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.

Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.

The worldwide honor, it is believed, will inspire more people around the world to learn these narratives and travel to the city to taste the culinary delights of Lucknow.