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

The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with residents and visitors equally celebrating its exquisite cuisine.

Worldwide Recognition

Last month, UNESCO designated it as a UNESCO Creative City for Gastronomy – adding it to a prestigious list of global cities and igniting hopes that it will highlight Lucknow's exceptional food. With this designation, it enters a global network of cities cities across more than 100 countries committed to promoting "artistic expression as a driver of development that sustains urban life".

The recognition "demonstrates its profound culinary traditions and lively gastronomic culture," as stated by a representative from Unesco's regional bureau for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of 70 cities worldwide.

An Urban Center with a Culinary Soul

The honor for this historic city comes as hardly a shock to its inhabitants or avid food lovers. Many echo the view that it is "better late than never".

With the UNESCO accolade, this cherished, chaotic, and eclectic city – the capital of India's largest state – is at last in the spotlight for what has perennially defined its soul: an immense passion for food.

"'What's for dinner, how will it be cooked' is a ongoing discussion from waking up until night in many homes," explains a local cultural expert. "And you are actually evaluated by the excellence of food that emerges from 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 noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, refined, and taken to exquisite levels in their imperial kitchens.

These kitchens of the nobility were epicenters of gastronomic creativity, fusing Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's iconic kebabs were created. As the tale is told that the galouti kebab was created to cater to an elderly nawab who had lost his teeth. His chefs ground the meat with papaya, kesar, and spices and made it so fine that it required no chewing.

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

More Than Just Famous Dishes

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

However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.

The local traditionally vegetarian community's cuisine not only celebrates seasonal produce but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

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

In the heart of the city of Hazratganj, large gatherings start gathering from 5 am at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with pillowy soft buns slathered with freshly churned white butter.

In the morning, one can visit a simple joint situated in the historic quarter of Aminabad. Nearly 150 years after it was founded, 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 unique treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is precise and involved. The artisan hand-churns the milk and then sets it out at night, allowing the dew to give it its incredible frothy texture.

On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however say that their children are unwilling to master the art.

A well-known culinary expert from Lucknow has often said that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its under-the-radar eateries.

Every dish in Lucknow comes with a history – shaped by generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.

The worldwide honor, it is hoped, will inspire more people worldwide to learn these tales and experience the city to taste the gastronomic treasures of Lucknow.