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Mouth-watering kebabs, scented biryani, and airy, cloud-like desserts.

The metropolis in India's north of Lucknow has long been a haven for gastronomes, with locals and tourists alike celebrating its remarkable cuisine.

An International Accolade

Recently, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious group of global cities and igniting hopes that it will highlight Lucknow's exceptional food. With this designation, it becomes part of a global network of cities cities across more than 100 countries focused on promoting "creativity as a key factor of development that sustains urban life".

The accolade "is a testament to its profound culinary traditions and dynamic food ecosystem," as noted by a spokesperson from UNESCO's Regional Office for South Asia.

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

An Urban Center with a Culinary Soul

The recognition for this historic city is no surprise to its locals or passionate food lovers. Many share the view that it is "an honor long overdue".

With the UNESCO accolade, this cherished, chaotic, and vibrant city – the administrative center of India's largest state – is now in the global gaze for what has perennially characterized its essence: an unparalleled devotion for food.

"'The day's menu, how will it be cooked' is a continued discussion from morning until going to bed in many homes," notes a local cultural expert. "And you are often assessed by the quality of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's often referred to after its historic opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, refined, and elevated to extraordinary levels in their royal kitchens.

These kitchens of the nobility were centers of gastronomic creativity, merging Iranian and native Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's iconic kebabs were fashioned. As the tale is told that the mutton galouti was created to feed an ageing nawab who had lost his teeth. His chefs minced the meat with raw papaya, kesar, 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-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover securely sealed with a flour paste.

More Than Just Famous Dishes

In addition to the obvious kebabs and biryani, the cooks also developed a vast array 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 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.

Time-Tested Food Joints

Virtually on many street corners, there are little shops and stalls – little-known treasures that are wildly loved by the locals.

In the central district of Hazratganj, throngs of people start milling around from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with fluffy buns slathered with hand-churned white butter.

To start the day, one can make their way to a unpretentious joint operating in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers special treats of the season, such as makkhan malai, a frothy dessert available in the winter. The process of making it is intricate and demanding. The cook hand-churns the milk and then leaves it out at night, allowing the dew to give it its amazing light consistency.

On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many though note that their younger generation are reluctant to master the craft.

A well-known culinary expert from Lucknow has often said that the city's rich food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its lesser-known eateries.

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

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