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

The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with locals and visitors equally praising its remarkable cuisine.

An International Accolade

Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – including it in a prestigious list of international urban centers and kindling hopes that it will showcase Lucknow's sublime food. With this title, it becomes part of a global network of more than four hundred metropolises across more than 100 countries dedicated to promoting "innovation as a key factor of city development that is sustainable".

The recognition "is a testament to its profound food heritage and lively culinary scene," as stated by a official from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 global destinations worldwide.

An Urban Center with a Culinary Soul

The recognition for this time-honored city comes as no surprise to its residents or passionate food lovers. Many share the view that it is "an honor long overdue".

With the UNESCO recognition, this cherished, bustling, and diverse city – the administrative center of India's biggest state – is finally in the spotlight for what has always characterized its essence: an unparalleled devotion for food.

"'What's for dinner, the method of preparation' is a constant conversation from morning until night in most homes," states a local cultural expert. "And you are truly judged by the standard of food that is produced in your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were invented, perfected, and raised to sublime levels in their royal kitchens.

These royal kitchens were epicenters of gastronomic creativity, merging Persian 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. The story goes that the mutton galouti was created to cater to an elderly nawab who had lost his teeth. His chefs ground the meat with papaya, saffron, and spices and made it so fine that it required no chewing.

But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover securely closed with dough.

Beyond Kebabs and Biryani

Besides the well-known kebabs and biryani, the cooks also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

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

The local Baniya community's cuisine doesn't just celebrates local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Virtually on countless corners, there are little shops and carts – little-known delights that are extremely popular with the locals.

In the city center of Hazratganj, huge crowds start gathering from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with incredibly soft buns slathered with hand-churned white butter.

In the morning, one can visit a no-frills joint operating in the historic quarter of Aminabad. Almost 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).

Preserving Tradition for the Future

The city also boasts remarkable seasonal delights, such as makkhan malai, a airy dessert found in the winter. The technique of making it is precise and complicated. The vendor whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible light consistency.

On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many though express concern that their younger generation are unwilling to master the art.

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

Every dish in Lucknow tells a story – shaped by generational food businesses, from humble street carts to busy restaurants, and closely held family recipes.

The global recognition, it is believed, will motivate more people worldwide to learn these stories and visit the city to delight in the culinary delights of Lucknow.