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

The northern Indian city of Lucknow has consistently been a food lovers' paradise, with inhabitants and visitors equally praising its superb cuisine.

Worldwide Recognition

Last month, Unesco honored it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious group of international urban centers and kindling hopes that it will highlight Lucknow's exceptional food. With this status, it enters a international community of over 400 metropolises across over 100 countries committed to promoting "artistic expression as a catalyst of city development that is sustainable".

The accolade "demonstrates its deep-rooted gastronomic legacy and vibrant food ecosystem," as stated by a representative 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 around the world.

An Urban Center with a Culinary Soul

The accolade for this venerable city arrives as no surprise to its inhabitants or avid food lovers. Many echo the opinion that it is "an honor long overdue".

With the UNESCO recognition, this cherished, lively, and diverse city – the capital of India's largest state – is finally in the global gaze for what has always characterized its heart: an profound devotion for food.

"'The day's menu, the method of preparation' is a ongoing dialogue from morning until night in many homes," states a local cultural expert. "And you are actually evaluated by the excellence of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

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

These royal kitchens were epicenters of culinary innovations, merging Iranian and indigenous Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's renowned kebabs were fashioned. As the tale is told that the mutton galouti was invented to cater to an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, saffron, and spices and made it so soft that it needed no chewing.

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

A Diverse Culinary Landscape

Besides the famous kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians.

The local Baniya community's cuisine not only highlights fresh harvests but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Almost on countless corners, there are little shops and carts – hidden gems that are wildly favored by the locals.

In the central district of Hazratganj, huge crowds start milling around from early morning at a famous tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with pillowy soft buns covered in freshly churned white butter.

For breakfast, one can head to a no-frills 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).

Safeguarding a Culinary Heritage

The city also presents unique treats of the season, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is scientific and complicated. The artisan hand-churns the milk and then exposes it at night, allowing the dew to give it its amazing frothy texture.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but say that their younger generation are reluctant to take up the skill.

A well-known culinary expert from Lucknow has noted that the city's rich food legacy puts it among the best of the Indian street food experience. The true benefit 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 – crafted by family-run food businesses, from humble street carts to lively restaurants, and closely held family recipes.

The worldwide honor, it is believed, will inspire more people globally to learn these narratives and experience the city to savour the food wonders of Lucknow.