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Delectable kebabs, fragrant biryani, and fluffy, ethereal desserts.

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

Worldwide Recognition

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – including it in a select group of global cities and sparking hopes that it will highlight Lucknow's exceptional food. With this designation, it enters a worldwide network of over 400 urban centers across more than 100 countries dedicated to promoting "innovation as a catalyst of city development that is sustainable".

The honor "is a testament to its profound food heritage and dynamic gastronomic culture," according to a spokesperson from Unesco's Regional Office for South Asia.

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

A City Defined by Food

The recognition for this time-honored city is hardly a shock to its inhabitants or avid food lovers. Many share the view that it is "better late than never".

With the UNESCO designation, this beloved, chaotic, and vibrant city – the capital of India's most populous state – is now in the global gaze for what has consistently characterized its essence: an immense passion for food.

"'The day's menu, how should it be prepared' is a continued discussion from morning until going to bed in most homes," explains a local cultural expert. "And you are actually evaluated by the quality of food that comes out of your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's widely known after its historic wealthy Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were invented, evolved, and taken to exquisite levels in their opulent kitchens.

These royal kitchens were epicenters of gastronomic creativity, blending Persian and indigenous 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. The story goes that the mutton galouti was created to cater to an ageing nawab who had lost his teeth. His cooks ground the meat with raw papaya, saffron, and spices and made it so soft 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 container's cover tightly sealed with a flour paste.

More Than Just Famous Dishes

In addition to the obvious 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 rich bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.

The local traditionally vegetarian community's cuisine doesn't just showcases fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

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

In the heart of the city of Hazratganj, large gatherings start milling around from early morning at a renowned tea stall to get a steaming cup of milky masala chai, presented in kulhads, along with fluffy buns lathered with freshly churned white butter.

To start the day, one can head to a no-frills joint operating in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also offers remarkable seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The process of making it is intricate and demanding. The vendor whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its unique light consistency.

On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many however express concern that their children are reluctant to learn the skill.

A renowned chef from Lucknow has often said 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, however, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.

Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from humble street carts to bustling restaurants, and secret family recipes.

The worldwide honor, it is hoped, will encourage more people globally to learn these narratives and experience the city to savour the culinary delights of Lucknow.