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

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

Worldwide Recognition

Last month, Unesco designated it as a Creative City of Gastronomy – including it in a exclusive roster of global cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this designation, it enters a international community of over 400 cities across more than 100 countries focused on promoting "artistic expression as a key factor of sustainable urban development".

The honor "demonstrates its profound gastronomic legacy and vibrant gastronomic culture," as noted by 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 prestigious list of 70 global destinations around the world.

A Metropolis Shaped by Cuisine

The honor for this venerable city arrives as hardly a shock to its inhabitants or passionate food lovers. Many share the opinion that it is "better late than never".

With the UNESCO recognition, this cherished, lively, and diverse city – the capital of India's largest state – is finally in the spotlight for what has always defined its soul: an profound love for food.

"'What will be cooked, how should it be prepared' is a constant dialogue from morning until night in many homes," states a local cultural expert. "And you are truly judged by the quality of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, refined, and taken to sublime levels in their imperial kitchens.

These royal kitchens were hubs of culinary innovations, fusing Persian and native Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's renowned kebabs were created. Legend has it that the mutton galouti was devised to feed an elderly nawab who had no longer had his teeth. His cooks processed the meat with raw papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.

But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover securely sealed with dough.

A Diverse Culinary Landscape

In addition to the well-known kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.

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

Hidden Gems and Legacy Eateries

Almost on many street corners, there are small establishments and kiosks – hidden delights that are extremely loved by the locals.

In the central district of Hazratganj, huge crowds start milling around from early morning at a legendary tea stall to get a piping hot cup of spiced tea with milk, served in earthenware cups, along with pillowy soft buns lathered with freshly churned white butter.

In the morning, one can make their way to a no-frills joint situated in the old city area of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also offers unique treats of the season, such as makkhan malai, a frothy dessert found in the winter. The process of making it is precise and complicated. The cook beats the milk and then exposes it at night, allowing the dew to give it its incredible light consistency.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Some but say that their children do not want to take up the craft.

A renowned chef from Lucknow has frequently stated that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its hidden eateries.

Every dish in Lucknow has a narrative – influenced by family-run food businesses, from humble street carts to bustling restaurants, and closely held family recipes.

The global recognition, it is hoped, will motivate more people globally to discover these tales and travel to the city to taste the culinary delights of Lucknow.