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

The metropolis in India's north of Lucknow has long been a dream destination for epicures, with inhabitants and visitors alike celebrating its remarkable cuisine.

Worldwide Recognition

In a recent announcement, Unesco honored it as a City of Gastronomy within its Creative Cities Network – including it in a select roster of global cities and sparking hopes that it will spotlight Lucknow's sublime food. With this status, it becomes part of a worldwide network of more than four hundred metropolises across over 100 countries committed to promoting "creativity as a key factor of city development that is sustainable".

The recognition "demonstrates its deep-rooted culinary traditions and dynamic food ecosystem," according to a official from UNESCO's regional bureau for South Asia.

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

A Metropolis Shaped by Cuisine

The recognition for this historic city is little surprise to its locals or avid food lovers. Many echo the sentiment that it is "an honor long overdue".

With the UNESCO recognition, this beloved, lively, and eclectic city – the capital of India's largest state – is finally in the spotlight for what has always defined its heart: an immense devotion for food.

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

A Heritage of Nawabi Cuisine

The Nawabi City – 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, perfected, and elevated to exquisite levels in their imperial kitchens.

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

It was in that period that Lucknow's renowned kebabs were developed. The story goes that the galouti kebab was invented to cater to an ageing nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, saffron, and spices and made it so soft that it needed no chewing.

But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid securely closed with dough.

Beyond Kebabs and Biryani

Apart from the well-known kebabs and biryani, the cooks also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

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

The local Baniya community's cuisine not only celebrates local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Nearly on countless corners, there are small establishments and carts – lesser-known gems that are extremely loved by the locals.

In the heart of the city of Hazratganj, throngs of people start assembling from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with incredibly soft buns slathered with hand-churned white butter.

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

Safeguarding a Culinary Heritage

The city also offers remarkable treats of the season, such as makkhan malai, a airy dessert found in the winter. The process of making it is intricate and demanding. The artisan whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible frothy texture.

On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many however express concern that their younger generation are unwilling to take up the art.

A well-known culinary expert from Lucknow has often said that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The real value 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 has a narrative – shaped by multi-generational food businesses, from humble street carts to busy restaurants, and secret family recipes.

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