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Delectable kebabs, scented biryani, and airy, ethereal desserts.

The historic city in northern India of Lucknow has forever been a dream destination for epicures, with inhabitants and travelers alike celebrating its remarkable cuisine.

Worldwide Recognition

Recently, Unesco designated it as a Creative City of Gastronomy – including it in a exclusive roster of world cities and sparking hopes that it will showcase Lucknow's exceptional food. With this designation, it becomes part of a international community of over 400 metropolises across more than 100 countries focused on promoting "artistic expression as a driver of city development that is sustainable".

The accolade "is a testament to its centuries-old culinary traditions and lively gastronomic culture," 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 earn a spot in this highly sought-after list of 70 cities around the world.

A Metropolis Shaped by Cuisine

The honor for this time-honored city comes as little surprise to its residents or avid food lovers. Many share the opinion that it is "an honor long overdue".

With the UNESCO designation, this adored, chaotic, and eclectic city – the capital of India's biggest state – is finally in the spotlight for what has perennially shaped its essence: an profound devotion for food.

"'What will be cooked, how will it be cooked' is a constant dialogue from waking up until night in most homes," states a local cultural expert. "And you are truly assessed by the excellence of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's often referred to after its historic opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, perfected, and taken to extraordinary levels in their imperial kitchens.

These imperial kitchens were centers of culinary innovations, merging Iranian and native Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's iconic kebabs were created. The story goes that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His chefs ground the meat with papaya, saffron, and a blend of spices and made it so silky that it required no chewing.

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

More Than Just Famous Dishes

Apart from the obvious kebabs and biryani, the cooks also built up a collection 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 also a vegetarian's paradise.

The local traditionally vegetarian community's cuisine doesn't just showcases fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Nearly on many street corners, there are small establishments and carts – little-known treasures that are immensely loved by the locals.

In the central district of Hazratganj, huge crowds start assembling from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with incredibly soft buns covered in freshly churned white butter.

To start the day, one can visit a no-frills joint located in the old city area of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its freshly fried 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 savored in the winter. The technique of making it is precise and demanding. The vendor beats the milk and then exposes it at night, allowing the dew to give it its unique frothy texture.

On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Some however say that their younger generation are reluctant to learn the skill.

A renowned chef from Lucknow has noted that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its lesser-known eateries.

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

The global recognition, it is anticipated, will encourage more people around the world to explore these tales and travel to the city to savour the food wonders of Lucknow.