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Delectable kebabs, scented biryani, and fluffy, cloud-like desserts.

The metropolis in India's north of Lucknow has long been a food lovers' paradise, with inhabitants and tourists equally swearing by its remarkable cuisine.

A Global Honor

Recently, UNESCO designated it as a Creative City of Gastronomy – including it in a prestigious roster of world cities and igniting hopes that it will highlight Lucknow's exceptional food. With this status, it enters a international community of more than four hundred urban centers across more than 100 countries dedicated to promoting "innovation as a key factor of sustainable urban development".

The accolade "stands as proof of its profound gastronomic legacy and vibrant gastronomic culture," as stated by a representative from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this prestigious list of 70 global destinations internationally.

A Metropolis Shaped by Cuisine

The honor for this venerable city is little surprise to its residents or passionate food lovers. Many agree with the opinion that it is "better late than never".

With the UNESCO designation, this cherished, bustling, and diverse city – the capital of India's largest state – is finally in the global gaze for what has consistently shaped its heart: an unparalleled love for food.

"'What will be cooked, how should it be prepared' is a ongoing dialogue from waking up until night in most homes," notes a local cultural expert. "And you are truly judged by the excellence of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's widely known after its historic wealthy Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were conceived, refined, and raised to sublime levels in their royal kitchens.

These royal kitchens were hubs of culinary innovations, merging Iranian and local Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's most famous kebabs were fashioned. Legend has it that the galouti kebab was invented to feed an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, kesar, and spices and made it so fine that it required no chewing.

But perhaps 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 pot's lid tightly sealed with a flour paste.

A Diverse Culinary Landscape

In addition to the obvious kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.

The local Baniya community's cuisine not only celebrates local ingredients but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Almost on countless corners, there are tiny kiosks and kiosks – hidden gems that are wildly favored by the locals.

In the heart of the city of Hazratganj, large gatherings start milling around from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in kulhads, along with fluffy buns lathered with freshly churned white butter.

To start the day, one can head to a no-frills joint situated in the historic quarter of Aminabad. Almost 150 years after it was established, 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 treats of the season, such as makkhan malai, a airy dessert available in the winter. The process of making it is precise and involved. The cook beats the milk and then leaves it out at night, allowing the nighttime moisture 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 though note that their children are reluctant to master the skill.

A renowned chef from Lucknow has noted that the city's profound food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized 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 busy restaurants, and secret family recipes.

The international acclaim, it is believed, will inspire more people globally to discover these tales and travel to the city to taste the culinary delights of Lucknow.