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Mouth-watering kebabs, fragrant biryani, and airy, ethereal desserts.

The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with inhabitants and travelers equally celebrating its remarkable cuisine.

Worldwide Recognition

Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – placing it on a select group of international urban centers and kindling hopes that it will highlight Lucknow's exceptional food. With this status, it enters a international community of over 400 urban centers across more than 100 countries focused on promoting "artistic expression as a catalyst of sustainable urban development".

The honor "stands as proof of its profound culinary traditions and lively food ecosystem," as noted by a official from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this coveted list of 70 cities worldwide.

A City Defined by Food

The honor for this time-honored city is hardly a shock to its locals or dedicated food lovers. Many echo the view that it is "an honor long overdue".

With the UNESCO accolade, this adored, bustling, and vibrant city – the capital of India's biggest state – is finally in the global gaze for what has consistently shaped its heart: an unparalleled passion for food.

"'What will be cooked, how will it be cooked' is a constant dialogue from morning until night in many homes," states a local cultural expert. "And you are truly judged by the standard of food that is produced in your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, evolved, and raised to sublime levels in their royal kitchens.

These royal kitchens were centers of culinary innovations, fusing Iranian 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. The story goes that the galouti kebab was devised to cater to an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, saffron, and spices and made it so soft that it needed no chewing.

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

A Diverse Culinary Landscape

Apart from the obvious kebabs and biryani, the cooks also created a repertoire 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 fresh harvests but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Almost on countless corners, there are little shops and carts – lesser-known treasures that are wildly favored by the locals.

In the city center of Hazratganj, throngs of people start milling around from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with fluffy buns covered in freshly churned white butter.

In the morning, one can make their way to a no-frills joint situated in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also boasts special seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is scientific and complicated. The artisan whisks the milk and then leaves it out at night, allowing the dew to give it its unique light consistency.

On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of though express concern that their children are unwilling to take up the art.

A celebrity 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 real value from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its lesser-known eateries.

Every dish in Lucknow tells a story – influenced by family-run food businesses, from humble street carts to busy restaurants, and closely held family recipes.

The international acclaim, it is hoped, will motivate more people around the world to learn these tales and visit the city to savour the culinary delights of Lucknow.