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Mouth-watering kebabs, scented biryani, and fluffy, cloud-like desserts.

The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with residents and tourists alike celebrating its superb cuisine.

A Global Honor

Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – including it in a select roster of global cities and igniting hopes that it will spotlight Lucknow's sublime food. With this status, it becomes part of a worldwide network of more than four hundred urban centers across more than 100 countries focused on promoting "creativity as a catalyst of city development that is sustainable".

The accolade "stands as proof of its deep-rooted gastronomic legacy and dynamic food ecosystem," according to a representative from UNESCO's regional bureau for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of 70 global destinations around the world.

An Urban Center with a Culinary Soul

The recognition for this historic city arrives as little surprise to its locals or dedicated food lovers. Many share the opinion that it is "better late than never".

With the UNESCO designation, this beloved, lively, and vibrant city – the capital of India's biggest state – is finally in the limelight for what has perennially defined its heart: an unparalleled devotion for food.

"'What will be cooked, how should it be prepared' is a continued discussion from waking up until going to bed in many homes," states a local cultural expert. "And you are truly assessed by the excellence of food that is produced in your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's popularly called after its historic wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, perfected, and taken to sublime levels in their imperial kitchens.

These kitchens of the nobility were epicenters of culinary innovations, fusing Iranian and local Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's iconic kebabs were created. Legend has it that the mutton galouti was created to feed an ageing nawab who had lost his teeth. His chefs minced the meat with raw papaya, kesar, and spices and made it so fine that it required no chewing.

But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly closed with a flour paste.

Beyond Kebabs and Biryani

Besides 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 sweet 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 showcases local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Nearly on every corner, there are small establishments and stalls – lesser-known gems that are extremely popular with the locals.

In the central district of Hazratganj, throngs of people start milling around from 5 am at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with pillowy soft buns lathered with hand-churned white butter.

For breakfast, one can head to a unpretentious joint located in the historic quarter of Aminabad. Nearly 150 years after it was established, 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 special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The method of making it is scientific and involved. The cook hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its unique frothy texture.

On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some though note that their younger generation are reluctant to take up the craft.

A renowned chef from Lucknow has often said that the city's immense food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its lesser-known eateries.

Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.

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