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

The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with inhabitants and travelers equally praising its superb cuisine.

A Global Honor

Recently, Unesco honored it as a UNESCO Creative City for Gastronomy – including it in a prestigious roster of world cities and igniting hopes that it will highlight Lucknow's sublime food. With this designation, it becomes part of a worldwide network of more than four hundred cities across over 100 countries committed to promoting "artistic expression as a key factor of sustainable urban development".

The honor "stands as proof of its profound gastronomic legacy and lively culinary scene," according to a official from Unesco's Regional Office for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of 70 cities around the world.

A City Defined by Food

The recognition for this historic city comes as hardly a shock to its residents or avid food lovers. Many echo the opinion that it is "an honor long overdue".

With the UNESCO designation, this beloved, lively, and vibrant city – the capital of India's largest state – is at last in the global gaze for what has perennially defined its heart: an profound love for food.

"'What's for dinner, how should it be prepared' is a constant discussion 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 is produced in your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were invented, evolved, and taken to exquisite levels in their royal kitchens.

These imperial kitchens were epicenters of food experimentation, merging Iranian 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 fashioned. Legend has it that the galouti kebab was invented to cater to an elderly nawab who had no longer had his teeth. His chefs minced 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-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly sealed with a flour paste.

Beyond Kebabs and Biryani

In addition to the famous kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

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

The local Baniya community's cuisine not only highlights local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Nearly on countless corners, there are tiny kiosks and stalls – lesser-known delights that are extremely popular with the locals.

In the city center of Hazratganj, large gatherings start gathering from early morning at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with fluffy buns lathered with hand-churned white butter.

In the morning, one can visit a no-frills joint situated in the old city area of Aminabad. Nearly 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).

Ensuring Legacy Continues

The city also presents remarkable treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is intricate and complicated. The artisan whisks the milk and then leaves it out 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 however say that their children are unwilling to take up the skill.

A renowned chef from Lucknow has noted that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its hidden eateries.

Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.

The global recognition, it is anticipated, will motivate more people around the world to explore these tales and travel to the city to savour the gastronomic treasures of Lucknow.