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Delectable kebabs, fragrant biryani, and airy, cloud-like desserts.

The metropolis in India's north of Lucknow has long been a dream destination for epicures, with inhabitants and travelers equally praising its superb cuisine.

Worldwide Recognition

Last month, UNESCO designated it as a UNESCO Creative City for Gastronomy – adding it to a prestigious list of international urban centers and kindling hopes that it will highlight Lucknow's peerless food. With this designation, it becomes part of a worldwide network of more than four hundred cities across more than 100 countries focused on promoting "innovation as a catalyst of development that sustains urban life".

The recognition "is a testament to its centuries-old food heritage and lively food ecosystem," according to a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of 70 cities internationally.

A City Defined by Food

The accolade for this historic city comes as hardly a shock to its locals or passionate food lovers. Many agree with the opinion that it is "a recognition that was delayed".

With the UNESCO accolade, this adored, lively, and diverse city – the administrative center of India's largest state – is at last in the limelight for what has consistently characterized its soul: an immense devotion for food.

"'The day's menu, how will it be cooked' is a continued dialogue from waking up until night in many homes," explains a local cultural expert. "And you are truly assessed by the quality of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were invented, refined, and raised to exquisite levels in their royal kitchens.

These royal kitchens were hubs of food experimentation, fusing Iranian and local Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's most famous kebabs were developed. Legend has it that the mutton galouti was invented to feed an ageing nawab who had no longer had his teeth. His culinary artists minced the meat with raw papaya, saffron, and spices and made it so silky 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 prepared on a gentle, leisurely heat, with the container's cover securely closed with dough.

Beyond Kebabs and Biryani

Apart from the obvious kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

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

The local traditionally vegetarian community's cuisine not only showcases fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Time-Tested Food Joints

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

In the heart of the city of Hazratganj, large gatherings start milling around from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with incredibly soft buns covered in freshly churned white butter.

In the morning, one can make their way to a unpretentious joint operating in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

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

On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many but say that their younger generation are unwilling to master the art.

A renowned chef from Lucknow has frequently stated that the city's profound food legacy puts 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 generate interest about its hidden eateries.

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

The global recognition, it is hoped, will encourage more people globally to discover these narratives and visit the city to taste the culinary delights of Lucknow.