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

The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with inhabitants and tourists equally celebrating its superb cuisine.

A Global Honor

Recently, Unesco designated it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious list of world cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this designation, it enters a worldwide network of more than four hundred urban centers across more than 100 countries dedicated to promoting "innovation as a driver of city development that is sustainable".

The accolade "is a testament to its deep-rooted gastronomic legacy and lively culinary scene," according to a official from UNESCO's regional bureau for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of seventy urban centers around the world.

A Metropolis Shaped by Cuisine

The honor for this historic city arrives as little surprise to its inhabitants or dedicated food lovers. Many echo the opinion that it is "an honor long overdue".

With the UNESCO recognition, this cherished, chaotic, and vibrant city – the administrative center of India's largest state – is finally in the limelight for what has consistently defined its soul: an profound passion for food.

"'What will be cooked, how will it be cooked' is a constant dialogue from waking up until night in most homes," states a local cultural expert. "And you are truly judged by the standard of food that is produced in your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were created, perfected, and taken to sublime levels in their imperial kitchens.

These imperial kitchens were epicenters of culinary innovations, blending Iranian 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 devised to feed an ageing nawab who had lost his teeth. His culinary artists ground the meat with raw papaya, kesar, and a blend of spices and made it so soft that it required no chewing.

But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover securely closed with a flour paste.

Beyond Kebabs and Biryani

Besides the well-known kebabs and biryani, the culinary masters also created a repertoire 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 additionally a haven for vegetarians.

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

Hidden Gems and Legacy Eateries

Virtually on countless corners, there are tiny kiosks and carts – hidden gems that are wildly favored by the locals.

In the city center of Hazratganj, large gatherings start gathering from the crack of dawn at a legendary tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with pillowy soft buns covered in freshly churned white butter.

For breakfast, one can head to a unpretentious joint operating in the old city area of Aminabad. Nearly 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).

Preserving Tradition for the Future

The city also offers 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 sets it out at night, allowing the dew to give it its amazing airy feel.

On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some however say that their younger generation are unwilling to take up the skill.

A well-known culinary expert from Lucknow has often said that the city's rich food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.

Every dish in Lucknow has a narrative – shaped by generational food businesses, from humble street carts to busy restaurants, and closely held family recipes.

The global recognition, it is believed, will inspire more people around the world to discover these stories and experience the city to savour the culinary delights of Lucknow.