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Tempting kebabs, aromatic biryani, and whipped, ethereal desserts.

The metropolis in India's north of Lucknow has long been a dream destination for epicures, with locals and travelers alike celebrating its exquisite cuisine.

An International Accolade

Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – including it in a prestigious roster of global cities and kindling hopes that it will highlight Lucknow's peerless food. With this title, it becomes part of a international community of more than four hundred cities across over 100 countries dedicated to promoting "creativity as a driver of development that sustains urban life".

The honor "is a testament to its profound gastronomic legacy and vibrant culinary scene," as stated by a official from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of seventy urban centers worldwide.

A Metropolis Shaped by Cuisine

The honor for this time-honored city comes as hardly a shock to its residents or passionate food lovers. Many agree with the opinion that it is "better late than never".

With the UNESCO designation, this beloved, lively, and diverse city – the administrative center of India's largest state – is at last in the spotlight for what has consistently defined its soul: an unparalleled love for food.

"'What's for dinner, how will it be cooked' is a ongoing discussion from morning until going to bed in many homes," explains a local cultural expert. "And you are truly judged 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 18th and 19th-century opulent Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were created, refined, and elevated to sublime levels in their imperial kitchens.

These royal kitchens were centers of gastronomic creativity, fusing Persian and indigenous Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's iconic kebabs were created. Legend has it that the mutton galouti was created to feed an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.

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

More Than Just Famous Dishes

In addition to the famous kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet 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 not only celebrates fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Almost on many street corners, there are small establishments and stalls – hidden delights that are immensely popular with 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 milky masala chai, served in kulhads, along with incredibly soft buns slathered with freshly churned white butter.

To start the day, one can make their way to a no-frills joint operating in the old city area of Aminabad. Nearly 150 years after it was set up, 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 treats of the season, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is scientific and complicated. The artisan whisks the milk and then sets it out at night, allowing the dew to give it its amazing airy feel.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of though note that their children are unwilling to master the skill.

A renowned chef from Lucknow has often said that the city's profound food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its lesser-known eateries.

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

The worldwide honor, it is anticipated, will motivate more people worldwide to discover these tales and experience the city to savour the culinary delights of Lucknow.