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Tempting kebabs, scented biryani, and fluffy, cloud-like desserts.

The historic city in northern India of Lucknow has forever been a dream destination for epicures, with residents and tourists equally swearing by its superb cuisine.

An International Accolade

Last month, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive list of global cities and kindling hopes that it will showcase Lucknow's sublime food. With this title, it joins a international community of more than four hundred urban centers across more than 100 countries focused on promoting "innovation as a driver of sustainable urban development".

The accolade "demonstrates its deep-rooted culinary traditions and dynamic culinary scene," as stated by a spokesperson from UNESCO's regional bureau for South Asia.

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

A Metropolis Shaped by Cuisine

The honor for this historic city comes as no surprise to its locals or avid food lovers. Many echo the opinion that it is "a recognition that was delayed".

With the UNESCO recognition, this adored, chaotic, and vibrant city – the capital of India's biggest state – is now in the limelight for what has consistently defined its heart: an profound love for food.

"'The day's menu, how should it be prepared' is a continued discussion from morning until going to bed in many homes," notes a local cultural expert. "And you are actually evaluated by the excellence of food that emerges from your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were conceived, perfected, and elevated to exquisite levels in their imperial kitchens.

These imperial kitchens were centers of gastronomic creativity, fusing Iranian and native Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's most famous kebabs were fashioned. As the tale is told that the mutton galouti was devised to cater to an ageing nawab who had lost his teeth. His culinary artists minced the meat with papaya, kesar, and a blend of spices and made it so fine that it required no chewing.

But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover securely sealed with dough.

Beyond Kebabs and Biryani

Besides the obvious kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.

The local Baniya community's cuisine doesn't just celebrates seasonal produce 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 every corner, there are small establishments and kiosks – lesser-known gems that are immensely popular with the locals.

In the central district of Hazratganj, large gatherings start gathering from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with pillowy soft buns covered in hand-churned white butter.

To start the day, one can head to a no-frills joint operating in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also offers remarkable seasonal delights, such as makkhan malai, a airy dessert found in the winter. The process of making it is scientific and involved. The vendor whisks the milk and then sets it out at night, allowing the dew to give it its unique light consistency.

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

A renowned chef from Lucknow has noted that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its under-the-radar eateries.

Every dish in Lucknow has a narrative – crafted by family-run food businesses, from humble street carts to bustling restaurants, and closely held family recipes.

The global recognition, it is anticipated, will encourage more people around the world to discover these stories and travel to the city to delight in the food wonders of Lucknow.