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Tempting kebabs, scented biryani, and whipped, cloud-like desserts.

The northern Indian city of Lucknow has forever been a food lovers' paradise, with inhabitants and tourists alike swearing by its remarkable cuisine.

A Global Honor

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – including it in a exclusive group of international urban centers and igniting hopes that it will showcase Lucknow's peerless food. With this status, it becomes part of a global network of more than four hundred metropolises across more than 100 countries committed to promoting "artistic expression as a key factor of sustainable urban development".

The honor "is a testament to its deep-rooted gastronomic legacy and dynamic gastronomic culture," as noted by a representative 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 prestigious list of 70 cities internationally.

A Metropolis Shaped by Cuisine

The honor for this venerable city comes as little surprise to its residents or passionate food lovers. Many share the sentiment that it is "better late than never".

With the UNESCO recognition, this cherished, bustling, and vibrant city – the administrative center of India's most populous state – is at last in the global gaze for what has always defined its heart: an profound love for food.

"'What's for dinner, how will it be cooked' is a ongoing conversation from waking up until going to bed in most homes," explains a local cultural expert. "And you are often evaluated by the excellence of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were invented, perfected, and taken to exquisite levels in their imperial kitchens.

These kitchens of the nobility 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 most famous kebabs were fashioned. The story goes that the galouti kebab was invented to feed an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, kesar, and spices and made it so fine that it needed no chewing.

But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover tightly sealed with dough.

A Diverse Culinary Landscape

In addition to the obvious kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.

The local Baniya community's cuisine doesn't just celebrates seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Almost on countless corners, there are tiny kiosks and carts – lesser-known treasures that are immensely favored by the locals.

In the city center of Hazratganj, huge crowds start milling around from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with incredibly soft buns slathered with freshly churned white butter.

To start the day, one can head to a simple joint operating in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also presents unique seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is scientific and demanding. The vendor whisks the milk and then exposes it at night, allowing the dew to give it its unique airy feel.

On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some however say that their younger generation are reluctant to learn the art.

A well-known culinary expert from Lucknow has often said that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.

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

The global recognition, it is believed, will motivate more people around the world to discover these tales and visit the city to delight in the food wonders of Lucknow.