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

The metropolis in India's north of Lucknow has long been a haven for gastronomes, with residents and visitors equally celebrating its exquisite cuisine.

Worldwide Recognition

Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – adding it to a prestigious group of global cities and kindling hopes that it will highlight Lucknow's sublime food. With this title, it joins a international community of over 400 metropolises across over 100 countries committed to promoting "artistic expression as a key factor of city development that is sustainable".

The recognition "is a testament to its deep-rooted culinary traditions and vibrant gastronomic culture," as stated by a representative from Unesco's regional bureau for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of seventy urban centers internationally.

A City Defined by Food

The accolade for this time-honored city comes as no surprise to its locals or dedicated food lovers. Many share the opinion that it is "better late than never".

With the UNESCO accolade, this cherished, bustling, and diverse city – the capital of India's largest state – is now in the limelight for what has consistently defined its essence: an profound love for food.

"'The day's menu, how will it be cooked' is a ongoing discussion from morning until going to bed in most homes," states 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 Nawabi City – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were created, refined, and elevated to exquisite levels in their opulent kitchens.

These royal kitchens were hubs of gastronomic creativity, blending Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's most famous kebabs were created. 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, kesar, and a blend of spices and made it so silky that it required no chewing.

But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid securely sealed with a flour paste.

A Diverse Culinary Landscape

Besides the famous kebabs and biryani, the culinary masters 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 far more than kebabs and biryani – the region is also a vegetarian's paradise.

The local Baniya community's cuisine not only highlights local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Almost on many street corners, there are little shops and stalls – little-known treasures that are extremely loved by the locals.

In the heart of the city of Hazratganj, large gatherings start assembling from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with fluffy buns covered in freshly churned white butter.

To start the day, one can make their way to a unpretentious joint located in the old city area of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers unique treats of the season, such as makkhan malai, a frothy dessert available in the winter. The process of making it is scientific and demanding. The cook beats the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing light consistency.

On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some but express concern that their children are reluctant to take up the skill.

A well-known culinary expert from Lucknow has noted that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The real value 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 – influenced by multi-generational food businesses, from humble street carts to busy restaurants, and closely held family recipes.

The international acclaim, it is anticipated, will inspire more people around the world to learn these tales and visit the city to taste the food wonders of Lucknow.