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Delectable kebabs, aromatic biryani, and whipped, cloud-like desserts.

The metropolis in India's north of Lucknow has long been a haven for gastronomes, with residents and tourists alike swearing by its exquisite cuisine.

A Global Honor

Recently, Unesco designated it as a UNESCO Creative City for Gastronomy – including it in a select roster of international urban centers and sparking hopes that it will highlight Lucknow's exceptional food. With this title, it enters a global network of cities metropolises across more than 100 countries focused on promoting "creativity as a key factor of city development that is sustainable".

The recognition "stands as proof of its profound culinary traditions and dynamic gastronomic culture," according to a spokesperson from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of seventy urban centers around the world.

A Metropolis Shaped by Cuisine

The honor for this historic city comes as little surprise to its residents or passionate food lovers. Many agree with the opinion that it is "a recognition that was delayed".

With the UNESCO accolade, this cherished, bustling, and eclectic city – the administrative center of India's most populous state – is now in the limelight for what has always characterized its essence: an unparalleled passion for food.

"'What will be cooked, the method of preparation' is a constant conversation from waking up until night in most homes," states a local cultural expert. "And you are truly judged by the quality of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, evolved, and raised to exquisite levels in their imperial kitchens.

These kitchens of the nobility were hubs of food experimentation, merging Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's renowned kebabs were created. The story goes that the galouti kebab was devised to feed an elderly nawab who had lost his teeth. His chefs processed the meat with papaya, saffron, and a blend of spices and made it so fine 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 prepared on a low, leisurely heat, with the container's cover securely closed with dough.

A Diverse Culinary Landscape

In addition to the famous kebabs and biryani, the cooks also developed a collection of dishes that included kormas (rich 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 not only showcases local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Time-Tested Food Joints

Virtually on countless corners, there are small establishments and carts – little-known treasures that are wildly loved by the locals.

In the city center of Hazratganj, large gatherings start assembling from 5 am at a renowned tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with pillowy soft buns covered in freshly churned white butter.

In the morning, one can head to a unpretentious joint located in the old city area of Aminabad. Almost 150 years after it was set up, the place is still much sought-after 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 technique of making it is scientific and complicated. The vendor whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible airy feel.

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

A well-known culinary expert from Lucknow has often said that the city's immense food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its hidden eateries.

Every dish in Lucknow comes with a history – crafted by family-run food businesses, from humble street carts to lively restaurants, and closely held family recipes.

The global recognition, it is hoped, will motivate more people globally to learn these tales and experience the city to delight in the food wonders of Lucknow.