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Mouth-watering kebabs, aromatic biryani, and fluffy, ethereal desserts.

The northern Indian city of Lucknow has long been a haven for gastronomes, with residents and visitors alike praising its remarkable cuisine.

A Global Honor

Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – including it in a select group of global cities and sparking hopes that it will spotlight Lucknow's peerless food. With this designation, it joins a worldwide network of cities urban centers across more than 100 countries dedicated to promoting "artistic expression as a catalyst of city development that is sustainable".

The honor "stands as proof of its deep-rooted food heritage and lively gastronomic culture," as noted by a representative from UNESCO's Regional Office for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 global destinations worldwide.

A Metropolis Shaped by Cuisine

The recognition for this historic city is hardly a shock to its inhabitants or dedicated food lovers. Many share the sentiment that it is "better late than never".

With the UNESCO designation, this cherished, lively, and diverse city – the administrative center of India's biggest state – is at last in the global gaze for what has always defined its heart: an unparalleled devotion for food.

"'What will be cooked, how should it be prepared' is a continued conversation from waking up until night in many homes," notes a local cultural expert. "And you are often evaluated by the excellence of food that emerges from your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, evolved, and elevated to exquisite levels in their royal kitchens.

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

It was in that period that Lucknow's renowned kebabs were created. Legend has it that the mutton galouti was invented to feed an ageing nawab who had no longer had his teeth. His cooks processed the meat with raw papaya, kesar, and spices and made it so soft that it required no chewing.

But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover securely sealed with a flour paste.

More Than Just Famous Dishes

Apart from 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 vegetarian's paradise.

The local traditionally vegetarian community's cuisine doesn't just showcases fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Time-Tested Food Joints

Virtually on every corner, there are little shops and kiosks – little-known delights that are immensely loved 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 milky masala chai, presented in kulhads, along with pillowy soft buns covered in hand-churned white butter.

To start the day, one can head to a simple joint situated in the old city area of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers special seasonal delights, such as makkhan malai, a airy dessert available in the winter. The method of making it is intricate and involved. 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 can be seen in old city areas like Aminabad and Chowk. Many though say that their younger generation are unwilling to master the art.

A renowned chef from Lucknow has frequently stated that the city's rich food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its under-the-radar eateries.

Every dish in Lucknow tells a story – influenced by family-run food businesses, from modest street carts to lively restaurants, and guarded family recipes.

The global recognition, it is believed, will motivate more people worldwide to learn these tales and visit the city to taste the culinary delights of Lucknow.