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Tempting kebabs, scented biryani, and airy, cloud-like desserts.

The historic city in northern India of Lucknow has forever been a haven for gastronomes, with inhabitants and travelers equally celebrating its exquisite cuisine.

A Global Honor

Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – including it in a exclusive list of global cities and kindling hopes that it will highlight Lucknow's sublime food. With this title, it joins a international community of more than four hundred urban centers across more than 100 countries committed to promoting "innovation as a driver of development that sustains urban life".

The accolade "is a testament to its centuries-old culinary traditions and lively food ecosystem," according to a official from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this coveted list of 70 global destinations worldwide.

A City Defined by Food

The recognition for this time-honored city is little surprise to its residents or dedicated food lovers. Many echo the view that it is "better late than never".

With the UNESCO accolade, this adored, chaotic, and vibrant city – the capital of India's largest state – is at last in the global gaze for what has always defined its essence: an profound passion for food.

"'What will be cooked, how should it be prepared' is a ongoing conversation from waking up until going to bed in many homes," notes a local cultural expert. "And you are often evaluated by the quality of food that emerges from your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were invented, perfected, and taken to extraordinary levels in their imperial kitchens.

These imperial kitchens were centers of culinary innovations, merging Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's iconic kebabs were developed. The story goes that the galouti kebab was invented to feed 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 silky that it required no chewing.

But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely closed with dough.

Beyond Kebabs and Biryani

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

However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.

The local Baniya community's cuisine not only celebrates local ingredients but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Almost on countless corners, there are small establishments and carts – hidden gems that are extremely favored by the locals.

In the heart of the city of Hazratganj, huge crowds start gathering from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with incredibly soft buns covered in hand-churned white butter.

To start the day, one can visit a unpretentious joint operating in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its hot 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 cloud-like dessert savored in the winter. The technique of making it is intricate and demanding. The vendor whisks the milk and then exposes it at night, allowing the dew to give it its unique light consistency.

On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of however express concern that their children are reluctant to master the skill.

A renowned chef from Lucknow has frequently stated that the city's profound food legacy places 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 hidden eateries.

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

The global recognition, it is hoped, will encourage more people around the world to discover these tales and visit the city to savour the culinary delights of Lucknow.