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Mouth-watering kebabs, aromatic biryani, and whipped, ethereal desserts.

The northern Indian city of Lucknow has consistently been a dream destination for epicures, with residents and tourists alike celebrating its remarkable cuisine.

Worldwide Recognition

In a recent announcement, UNESCO designated it as a Creative City of Gastronomy – including it in a exclusive group of global cities and igniting hopes that it will showcase Lucknow's exceptional food. With this designation, it joins a global network of over 400 cities across over 100 countries dedicated to promoting "artistic expression as a key factor of development that sustains urban life".

The honor "is a testament to its deep-rooted food heritage and dynamic gastronomic culture," according to a official from UNESCO's regional bureau for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 cities worldwide.

A City Defined by Food

The accolade for this historic city comes as no surprise to its inhabitants or avid food lovers. Many share the opinion that it is "better late than never".

With the UNESCO designation, this beloved, lively, and diverse city – the administrative center of India's biggest state – is finally in the spotlight for what has perennially defined its essence: an unparalleled passion for food.

"'What's for dinner, the method of preparation' is a continued dialogue from waking up until night in many homes," notes a local cultural expert. "And you are often judged by the quality of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were invented, evolved, and elevated to extraordinary levels in their imperial kitchens.

These kitchens of the nobility were centers of food experimentation, merging Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's renowned kebabs were fashioned. As the tale is told that the galouti kebab was invented to feed an elderly nawab who had lost his teeth. His cooks ground the meat with raw papaya, kesar, and a blend of spices and made it so silky that it required no chewing.

But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid tightly closed with dough.

More Than Just Famous Dishes

Apart from the well-known kebabs and biryani, the cooks also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.

The local Baniya community's cuisine not only highlights fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

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

In the city center of Hazratganj, throngs of people start milling around from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in clay glasses, along with incredibly soft buns covered in hand-churned white butter.

To start the day, one can make their way to a simple joint located in the historic quarter of Aminabad. Nearly 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).

Ensuring Legacy Continues

The city also offers remarkable treats of the season, such as makkhan malai, a airy dessert savored in the winter. The process of making it is scientific and demanding. The vendor beats the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing frothy texture.

On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some however note that their children are reluctant to learn the craft.

A renowned chef from Lucknow has noted that the city's immense food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its lesser-known eateries.

Every dish in Lucknow comes with a history – influenced by family-run food businesses, from humble street carts to lively restaurants, and guarded family recipes.

The worldwide honor, it is anticipated, will inspire more people globally to discover these narratives and travel to the city to taste the food wonders of Lucknow.