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

The northern Indian city of Lucknow has consistently been a food lovers' paradise, with locals and tourists alike swearing by its remarkable cuisine.

Worldwide Recognition

In a recent announcement, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive list of global cities and igniting hopes that it will highlight Lucknow's exceptional food. With this status, it becomes part of a global network of cities urban centers across more than 100 countries focused on promoting "creativity as a catalyst of development that sustains urban life".

The recognition "is a testament to its centuries-old gastronomic legacy and dynamic culinary scene," according to a official from UNESCO's Regional Office for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of 70 cities internationally.

An Urban Center with a Culinary Soul

The accolade for this time-honored city arrives as little surprise to its inhabitants or dedicated food lovers. Many agree with the opinion that it is "a recognition that was delayed".

With the UNESCO accolade, this beloved, chaotic, and vibrant city – the administrative center of India's biggest state – is at last in the global gaze for what has perennially defined its heart: an unparalleled devotion for food.

"'What's for dinner, the method of preparation' is a constant dialogue from morning until night in many homes," states a local cultural expert. "And you are actually judged by the standard of food that is produced in your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were invented, refined, and elevated to sublime levels in their imperial kitchens.

These imperial kitchens were hubs of food experimentation, merging Iranian and native Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's iconic kebabs were developed. The story goes that the galouti kebab was devised to cater to an ageing nawab who had lost his teeth. His cooks processed the meat with papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.

But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly closed with a flour paste.

A Diverse Culinary Landscape

Besides the obvious kebabs and biryani, the culinary masters also created 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 dream for plant-based eaters.

The local traditionally vegetarian community's cuisine not only highlights seasonal produce but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Almost on countless corners, there are small establishments and stalls – hidden gems that are extremely favored by the locals.

In the heart of the city of Hazratganj, large gatherings start milling around from 5 am at a legendary tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.

To start the day, one can make their way to a unpretentious joint situated in the historic quarter of Aminabad. Almost 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 presents special treats of the season, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is precise and complicated. The vendor hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible light consistency.

On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many however note that their younger generation do not want to learn the skill.

A celebrity chef from Lucknow has often said that the city's rich food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its lesser-known eateries.

Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.

The international acclaim, it is believed, will encourage more people globally to learn these narratives and visit the city to savour the gastronomic treasures of Lucknow.