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Mouth-watering kebabs, scented biryani, and whipped, ethereal desserts.

The historic city in northern India of Lucknow has long been a dream destination for epicures, with locals and visitors alike praising its remarkable cuisine.

Worldwide Recognition

Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – placing it on a prestigious roster of international urban centers and sparking hopes that it will highlight Lucknow's sublime food. With this designation, it enters a international community of cities urban centers across over 100 countries focused on promoting "innovation as a catalyst of sustainable urban development".

The recognition "is a testament to its deep-rooted culinary traditions and dynamic food ecosystem," as stated by a representative from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 cities around the world.

A Metropolis Shaped by Cuisine

The recognition for this historic city is no surprise to its inhabitants or passionate food lovers. Many agree with the opinion that it is "an honor long overdue".

With the UNESCO accolade, this adored, lively, and diverse city – the capital of India's most populous state – is at last in the limelight for what has perennially defined its essence: an immense devotion for food.

"'The day's menu, how should it be prepared' is a ongoing dialogue from morning until going to bed in most homes," notes a local cultural expert. "And you are often assessed by the excellence of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were created, refined, and raised to sublime levels in their royal kitchens.

These kitchens of the nobility were centers of gastronomic creativity, blending Persian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's most famous kebabs were fashioned. Legend has it that the galouti kebab was invented to cater to an ageing nawab who had no longer had his teeth. His cooks minced the meat with papaya, kesar, and spices and made it so fine that it needed no chewing.

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

Beyond Kebabs and Biryani

In addition to the obvious kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise.

The local Baniya community's cuisine doesn't just showcases seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

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

In the central district of Hazratganj, large gatherings start assembling from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with fluffy buns lathered with hand-churned white butter.

In the morning, one can visit a no-frills joint situated in the historic quarter of Aminabad. Almost 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).

Preserving Tradition for the Future

The city also presents remarkable treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is scientific and demanding. The cook beats the milk and then exposes it at night, allowing the dew to give it its amazing light consistency.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Some but say that their younger generation are reluctant to take up the art.

A celebrity chef from Lucknow has noted that the city's rich food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.

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

The international acclaim, it is anticipated, will inspire more people around the world to discover these stories and visit the city to taste the gastronomic treasures of Lucknow.