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

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

Worldwide Recognition

Last month, UNESCO honored it as a Creative City of Gastronomy – including it in a prestigious group of world cities and sparking hopes that it will spotlight Lucknow's sublime food. With this designation, it becomes part of a global network of over 400 metropolises across over 100 countries committed to promoting "innovation as a catalyst of development that sustains urban life".

The accolade "demonstrates its centuries-old food heritage and lively gastronomic culture," according to a official from UNESCO's Regional Office for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this prestigious list of seventy urban centers around the world.

A Metropolis Shaped by Cuisine

The honor for this venerable city comes as little surprise to its locals or avid food lovers. Many agree with the sentiment that it is "a recognition that was delayed".

With the UNESCO designation, this adored, chaotic, and diverse city – the capital of India's largest state – is now in the limelight for what has perennially characterized its essence: an unparalleled passion for food.

"'What will be cooked, the method of preparation' is a ongoing conversation from waking up until night in most homes," notes a local cultural expert. "And you are truly assessed by the excellence of food that emerges from your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's often referred to after its historic opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, evolved, and raised to exquisite levels in their opulent kitchens.

These imperial kitchens were epicenters of culinary innovations, fusing Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's most famous kebabs were fashioned. The story goes that the galouti kebab was created to feed an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with raw papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.

But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid securely sealed with dough.

More Than Just Famous Dishes

Apart from the well-known kebabs and biryani, the culinary masters also created a collection 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 additionally a dream for plant-based eaters.

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

Time-Tested Food Joints

Virtually on countless corners, there are little shops and kiosks – hidden treasures that are immensely loved by the locals.

In the central district of Hazratganj, large gatherings start assembling from 5 am at a legendary tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with pillowy soft buns lathered with freshly churned white butter.

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

Ensuring Legacy Continues

The city also presents unique treats of the season, such as makkhan malai, a airy dessert savored in the winter. The process of making it is intricate and complicated. The vendor beats the milk and then leaves it out at night, allowing the dew to give it its incredible frothy texture.

On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of though say that their younger generation are unwilling to learn the skill.

A celebrity chef from Lucknow has noted that the city's profound food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its hidden eateries.

Every dish in Lucknow has a narrative – crafted by family-run food businesses, from modest street carts to busy restaurants, and secret family recipes.

The global recognition, it is anticipated, will encourage more people globally to explore these narratives and experience the city to taste the food wonders of Lucknow.