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Mouth-watering kebabs, fragrant biryani, and airy, ethereal desserts.

The historic city in northern India of Lucknow has long been a dream destination for epicures, with inhabitants and visitors alike praising its superb cuisine.

An International Accolade

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious group of world cities and igniting hopes that it will spotlight Lucknow's sublime food. With this status, it becomes part of a worldwide network of cities metropolises across more than 100 countries dedicated to promoting "creativity as a driver of development that sustains urban life".

The recognition "stands as proof of its centuries-old gastronomic legacy and dynamic gastronomic culture," as noted by a spokesperson from Unesco's regional bureau for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of seventy urban centers around the world.

A Metropolis Shaped by Cuisine

The honor for this venerable city is hardly a shock to its residents or avid food lovers. Many agree with the opinion that it is "a recognition that was delayed".

With the UNESCO designation, this cherished, bustling, and eclectic city – the administrative center of India's most populous state – is at last in the limelight for what has consistently shaped its essence: an immense love for food.

"'What's for dinner, the method of preparation' is a ongoing conversation from waking up until going to bed in many homes," states a local cultural expert. "And you are actually assessed by the excellence of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were created, perfected, and elevated to sublime levels in their opulent kitchens.

These imperial kitchens were hubs of culinary innovations, merging Persian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's iconic kebabs were created. As the tale is told that the mutton galouti was devised to feed an ageing nawab who had lost his teeth. His cooks processed the meat with papaya, kesar, and a blend of spices and made it so soft that it required no chewing.

But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover tightly closed with a flour paste.

More Than Just Famous Dishes

Besides the well-known 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 also a haven for vegetarians.

The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Nearly 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 legendary tea stall to get a piping hot cup of spiced tea with milk, served in earthenware cups, along with fluffy buns lathered with hand-churned white butter.

In the morning, one can head to a simple joint situated 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).

Preserving Tradition for the Future

The city also presents remarkable seasonal delights, such as makkhan malai, a airy dessert available in the winter. The method of making it is intricate and involved. The artisan hand-churns the milk and then leaves it out at night, allowing the dew to give it its unique airy feel.

On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many however express concern that their younger generation are reluctant to master the art.

A renowned chef from Lucknow has often said that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its hidden eateries.

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

The international acclaim, it is hoped, will encourage more people around the world to explore these narratives and visit the city to delight in the food wonders of Lucknow.