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

The historic city in northern India of Lucknow has forever been a food lovers' paradise, with locals and tourists equally celebrating its superb cuisine.

An International Accolade

Last month, Unesco designated it as a UNESCO Creative City for Gastronomy – including it in a exclusive list of world cities and kindling hopes that it will showcase Lucknow's peerless food. With this designation, it becomes part of a global network of over 400 metropolises across over 100 countries dedicated to promoting "artistic expression as a key factor of city development that is sustainable".

The accolade "demonstrates its profound gastronomic legacy and dynamic food ecosystem," as noted by a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of seventy urban centers internationally.

An Urban Center with a Culinary Soul

The accolade for this venerable city comes as little surprise to its inhabitants or passionate food lovers. Many agree with the opinion that it is "a recognition that was delayed".

With the UNESCO accolade, this cherished, chaotic, and diverse city – the capital of India's biggest state – is now in the spotlight for what has consistently characterized its soul: an immense passion for food.

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

An Imperial Food Tradition

The City of Nawabs – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were conceived, perfected, and elevated to exquisite levels in their royal kitchens.

These royal kitchens were epicenters of gastronomic creativity, blending Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's iconic kebabs were fashioned. Legend has it that the galouti kebab was invented to feed an elderly nawab who had lost his teeth. His culinary artists ground the meat with papaya, saffron, and a blend of spices and made it so soft that it required no chewing.

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

More Than Just Famous Dishes

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

However, Lucknow is not only about kebabs and biryani – the region is additionally a haven for vegetarians.

The local traditionally vegetarian community's cuisine doesn't just showcases seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Virtually on countless corners, there are small establishments and carts – little-known gems that are wildly popular with the locals.

In the city center of Hazratganj, large gatherings start gathering from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with incredibly soft buns slathered with freshly churned white butter.

For breakfast, one can make their way to a simple joint situated in the old city area 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).

Ensuring Legacy Continues

The city also boasts unique seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is scientific and complicated. The vendor beats the milk and then leaves it out at night, allowing the dew to give it its unique light consistency.

On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but express concern that their younger generation are reluctant to learn the skill.

A well-known culinary expert from Lucknow has noted that the city's rich food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its hidden eateries.

Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from modest street carts to lively restaurants, and secret family recipes.

The international acclaim, it is hoped, will encourage more people worldwide to explore these stories and visit the city to taste the gastronomic treasures of Lucknow.