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Delectable kebabs, scented biryani, and airy, cloud-like desserts.

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

Worldwide Recognition

In a recent announcement, Unesco designated it as a UNESCO Creative City for Gastronomy – adding it to a select list of world cities and sparking hopes that it will highlight Lucknow's sublime food. With this title, it becomes part of a international community of over 400 cities across more than 100 countries focused on promoting "innovation as a key factor of development that sustains urban life".

The honor "demonstrates its profound food heritage and vibrant culinary scene," as stated by 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 secure a position in this prestigious list of 70 cities worldwide.

An Urban Center with a Culinary Soul

The recognition for this venerable city comes as little surprise to its residents or avid food lovers. Many share the view that it is "a recognition that was delayed".

With the UNESCO designation, this cherished, chaotic, and vibrant city – the capital of India's most populous state – is now in the limelight for what has always defined its heart: an unparalleled devotion for food.

"'What will be cooked, the method of preparation' is a constant conversation from morning until night in many 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 Nawabs – as it's widely known after its historic affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, evolved, and elevated to sublime levels in their imperial kitchens.

These imperial kitchens were centers of gastronomic creativity, merging Persian and local Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's iconic kebabs were developed. 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 culinary artists minced the meat with raw papaya, kesar, and spices and made it so soft that it required no chewing.

But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid tightly closed with a flour paste.

More Than Just Famous Dishes

In addition to the obvious kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.

The local Baniya community's cuisine not only highlights local ingredients but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Virtually on many street corners, there are little shops and stalls – hidden gems that are immensely favored by the locals.

In the heart of the city of Hazratganj, throngs of people start assembling from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.

To start the day, one can visit a no-frills joint situated in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also presents special seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The process of making it is intricate and involved. The cook whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its unique light consistency.

On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many however note that their children are reluctant to take up the craft.

A renowned chef from Lucknow has frequently stated that the city's rich food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.

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

The worldwide honor, it is believed, will inspire more people around the world to discover these stories and experience the city to savour the culinary delights of Lucknow.