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Tempting kebabs, aromatic biryani, and airy, ethereal desserts.

The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with inhabitants and visitors alike swearing by its exquisite cuisine.

Worldwide Recognition

Recently, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a select roster of international urban centers and igniting hopes that it will spotlight Lucknow's exceptional food. With this designation, it joins a global network of over 400 urban centers across over 100 countries focused on promoting "innovation as a key factor of city development that is sustainable".

The accolade "stands as proof of its deep-rooted culinary traditions and lively culinary scene," as stated by a representative from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of seventy urban centers worldwide.

A City Defined by Food

The honor for this venerable city comes as little surprise to its locals or passionate food lovers. Many agree with the opinion that it is "an honor long overdue".

With the UNESCO recognition, this adored, bustling, and vibrant city – the administrative center of India's most populous state – is at last in the spotlight for what has always shaped its essence: an unparalleled devotion for food.

"'The day's menu, the method of preparation' is a constant discussion from morning until night in most homes," explains a local cultural expert. "And you are often assessed by the excellence of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's often referred to after its historic affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, perfected, and raised to extraordinary levels in their royal kitchens.

These imperial kitchens were hubs of culinary innovations, blending Iranian and native Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's most famous kebabs were developed. As the tale is told that the galouti kebab was devised to feed an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, kesar, and a blend of spices and made it so soft 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 closed with a flour paste.

A Diverse Culinary Landscape

In addition to the well-known kebabs and biryani, the cooks also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise.

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

Iconic Stalls and Historic Shops

Virtually on countless corners, there are little shops and stalls – hidden treasures that are wildly favored by the locals.

In the city center of Hazratganj, throngs of people start milling around from 5 am at a legendary tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with incredibly soft buns covered in hand-churned white butter.

In the morning, one can head to a unpretentious joint situated in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also presents remarkable seasonal delights, such as makkhan malai, a airy dessert found in the winter. The process of making it is precise and involved. The vendor beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing light consistency.

On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of however express concern that their younger generation are reluctant to take up the art.

A renowned chef from Lucknow has often said that the city's profound food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its under-the-radar eateries.

Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from humble street carts to busy restaurants, and secret family recipes.

The international acclaim, it is anticipated, will encourage more people worldwide to explore these narratives and experience the city to delight in the culinary delights of Lucknow.