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

The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with inhabitants and travelers equally swearing by its remarkable cuisine.

An International Accolade

Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – including it in a prestigious roster of world cities and sparking hopes that it will highlight Lucknow's exceptional food. With this status, it joins a global network of cities urban centers across over 100 countries dedicated to promoting "artistic expression as a key factor of sustainable urban development".

The accolade "demonstrates its centuries-old food heritage and lively gastronomic culture," according to a spokesperson from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of 70 cities worldwide.

A Metropolis Shaped by Cuisine

The recognition for this time-honored city comes as no surprise to its locals or passionate food lovers. Many echo the sentiment that it is "better late than never".

With the UNESCO accolade, this cherished, lively, and eclectic city – the administrative center of India's biggest state – is at last in the limelight for what has always defined its essence: an unparalleled love for food.

"'What's for dinner, how should it be prepared' is a ongoing dialogue from waking up until night in many homes," explains a local cultural expert. "And you are actually evaluated by the quality of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were invented, evolved, and taken to exquisite levels in their imperial kitchens.

These imperial kitchens were hubs of culinary innovations, fusing Persian and local Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's iconic kebabs were created. As the tale is told that the mutton galouti was created to feed an ageing nawab who had lost his teeth. His chefs 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-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid securely sealed with a flour paste.

Beyond Kebabs and Biryani

In addition to the famous kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

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

The local Baniya community's cuisine doesn't just highlights seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Virtually on every corner, there are little shops and carts – hidden delights that are wildly favored by the locals.

In the city center of Hazratganj, large gatherings start milling around from 5 am at a renowned tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with incredibly soft buns covered in freshly churned white butter.

To start the day, one can make their way to a unpretentious joint operating in the old city area of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also boasts remarkable treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is intricate and involved. The vendor beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique light consistency.

On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however say that their younger generation do not want to take up the art.

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

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

The international acclaim, it is believed, will motivate more people globally to learn these narratives and travel to the city to delight in the gastronomic treasures of Lucknow.