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

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

A Global Honor

Last month, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive roster of global cities and sparking hopes that it will showcase Lucknow's exceptional food. With this designation, it becomes part of a worldwide network of more than four hundred metropolises across more than 100 countries dedicated to promoting "creativity as a driver of city development that is sustainable".

The accolade "demonstrates its profound gastronomic legacy and dynamic gastronomic culture," as stated by a official from Unesco's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this coveted list of seventy urban centers internationally.

A Metropolis Shaped by Cuisine

The honor for this historic city comes as no surprise to its inhabitants or passionate food lovers. Many echo the view that it is "an honor long overdue".

With the UNESCO recognition, this beloved, bustling, and eclectic city – the administrative center of India's most populous state – is now in the limelight for what has always characterized its essence: an profound passion for food.

"'What's for dinner, how will it be cooked' is a constant discussion from morning until going to bed in most homes," explains a local cultural expert. "And you are often evaluated by the quality of food that is produced in your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's widely known after its historic wealthy Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were conceived, evolved, and raised to exquisite levels in their opulent kitchens.

These royal kitchens were centers of culinary innovations, blending Iranian and local Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's renowned kebabs were created. As the tale is told that the mutton galouti was invented to feed an elderly nawab who had no longer had his teeth. His chefs ground the meat with raw papaya, saffron, and a blend of spices and made it so silky that it required no chewing.

But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid tightly sealed with dough.

A Diverse Culinary Landscape

In addition to 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 additionally a vegetarian's paradise.

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

Time-Tested Food Joints

Almost on many street corners, there are tiny kiosks and carts – lesser-known treasures that are wildly loved by the locals.

In the city center of Hazratganj, large gatherings start assembling from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with fluffy buns covered in freshly churned white butter.

In the morning, one can head to a no-frills joint located in the old city area of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also presents special seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is precise and demanding. The cook beats the milk and then exposes it at night, allowing the nighttime moisture to give it its unique light consistency.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some though note that their younger generation are unwilling to take up the craft.

A celebrity chef from Lucknow has noted that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its hidden eateries.

Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.

The global recognition, it is believed, will inspire more people around the world to explore these tales and visit the city to delight in the gastronomic treasures of Lucknow.