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Tempting kebabs, scented biryani, and fluffy, ethereal desserts.

The metropolis in India's north of Lucknow has long been a haven for gastronomes, with inhabitants and tourists alike praising its superb cuisine.

Worldwide Recognition

Last month, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive list of world cities and sparking hopes that it will spotlight Lucknow's peerless food. With this status, it joins a global network of more than four hundred cities across over 100 countries focused on promoting "creativity as a driver of city development that is sustainable".

The honor "stands as proof of its deep-rooted food heritage and vibrant culinary scene," as stated by a spokesperson from Unesco's regional bureau for South Asia.

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

An Urban Center with a Culinary Soul

The recognition for this venerable city is no surprise to its inhabitants or avid food lovers. Many echo the view that it is "better late than never".

With the UNESCO designation, this adored, bustling, and diverse city – the administrative center of India's largest state – is finally in the global gaze for what has perennially shaped its soul: an immense devotion for food.

"'What's for dinner, the method of preparation' is a constant discussion from morning until going to bed in most homes," notes a local cultural expert. "And you are actually judged by the quality of food that is produced in your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, refined, and taken to exquisite levels in their imperial kitchens.

These royal kitchens were hubs of culinary innovations, merging Persian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's renowned kebabs were fashioned. Legend has it that the galouti kebab was devised to feed an elderly nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, saffron, and spices and made it so fine that it needed no chewing.

But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover securely closed with dough.

Beyond Kebabs and Biryani

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 decadent bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.

The local traditionally vegetarian community's cuisine doesn't just celebrates local ingredients but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Virtually on countless corners, there are small establishments and carts – little-known delights that are immensely favored by the locals.

In the city center of Hazratganj, large gatherings start gathering from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with incredibly soft buns slathered with hand-churned white butter.

For breakfast, one can visit a no-frills joint operating in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers unique seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is scientific and demanding. The vendor hand-churns the milk and then leaves it out at night, allowing the dew to give it its incredible airy feel.

On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of though note that their children do not want to learn the craft.

A renowned chef from Lucknow has frequently stated that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its lesser-known eateries.

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

The international acclaim, it is anticipated, will motivate more people globally to explore these tales and visit the city to savour the gastronomic treasures of Lucknow.