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

The northern Indian city of Lucknow has long been a food lovers' paradise, with inhabitants and travelers equally celebrating its remarkable cuisine.

A Global Honor

Recently, Unesco honored it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious roster of global cities and kindling hopes that it will highlight Lucknow's sublime food. With this title, it joins a international community of cities metropolises across over 100 countries committed to promoting "creativity as a key factor of development that sustains urban life".

The honor "stands as proof of its deep-rooted food heritage and lively food ecosystem," as stated by a spokesperson from Unesco's regional bureau for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this coveted list of seventy urban centers around the world.

A City Defined by Food

The accolade for this venerable city is no surprise to its residents or dedicated food lovers. Many agree with the view that it is "a recognition that was delayed".

With the UNESCO accolade, this beloved, chaotic, and vibrant city – the administrative center of India's most populous state – is finally in the limelight for what has consistently characterized its essence: an immense devotion for food.

"'What will be cooked, how should it be prepared' is a continued conversation from morning until night in many homes," explains a local cultural expert. "And you are actually judged by the quality of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were invented, refined, and raised to extraordinary levels in their imperial kitchens.

These royal kitchens were epicenters of gastronomic creativity, fusing Persian and native Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's renowned kebabs were created. The story goes that the mutton galouti was invented to feed an ageing nawab who had lost his teeth. His culinary artists ground the meat with papaya, saffron, and spices and made it so soft that it required no chewing.

But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover tightly closed with dough.

More Than Just Famous Dishes

Besides the obvious kebabs and biryani, the cooks also created 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 traditionally vegetarian community's cuisine not only highlights local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Time-Tested Food Joints

Almost on many street corners, there are small establishments and carts – lesser-known gems that are immensely loved by the locals.

In the city center of Hazratganj, huge crowds start gathering from 5 am at a famous tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with pillowy soft buns lathered with hand-churned white butter.

For breakfast, one can visit a no-frills joint operating 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 boasts unique seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is intricate and involved. The artisan hand-churns the milk and then exposes it at night, allowing the dew to give it its unique light consistency.

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

A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its hidden eateries.

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

The international acclaim, it is believed, will inspire more people worldwide to discover these stories and experience the city to savour the gastronomic treasures of Lucknow.